Fire Cider – A Powerful Natural Remedy for Immunity and Inflammation

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Some like it hot, and others get caught by surprise (as you’ll see at the end…)

This hot, sweet, zesty, and vinegary tonic is a popular herbal folk remedy. Apple cider vinegar infused with spicy herbs creates a powerful blend that works as a mild relaxant and natural anti-inflammatory.

Taking a shot of Fire Cider is an easy and effective way to support digestion and boost the body’s natural defenses. Plus, it warms you right up on a cold winter’s day.

What Is Fire Cider?

Fire Cider is a traditional tonic made by steeping citrus, ginger, garlic, onions, horseradish, turmeric, and chili peppers in apple cider vinegar for 4–6 weeks or longer.

MORE: Probiotics: Benefits, Fermentation and Supplements

Fire Cider Recipe

(adapted from Holly Davis’ Ferment)

“A warming immune-supportive tonic and effective digestive aid, this is also great for clearing sinus problems and warding off flu and other winter ills. Either take it as a shot or dilute it with warm water. Omit the chili if you have digestive issues.” – Holly Davis

• Makes: approx. 2 cups (500 ml)

• Ready in: 2–4 weeks

Equipment

• 2000 mL (4-8 cups) Preserving glass jar

• Fine mesh sieve

Ingredients

• 1 oz. (30 g) yellow onion

• 4–5 large garlic cloves, peeled

• 3 tbsp grated horseradish root

• 3 tbsp grated ginger root

• 1 tbsp grated turmeric root

• Zest and juice of 1/4 large lemon

• 1 red chili, halved and seeded

• 1/4 cup (60 ml) raw honey

• 2 cups (500 ml) apple cider vinegar, or enough to cover

Directions

1. Finely chop the onion and garlic.

2. Place all ingredients except vinegar and honey in a clean glass jar.

3. Pour in enough apple cider vinegar to completely cover everything.

4. Seal the jar tightly and store at room temperature (73–77 °F / 23–25 °C) for 2–4 weeks.

5. Shake daily if possible.

6. After 1 month, strain through a fine mesh sieve.

7. Stir in the honey until dissolved.

8. Transfer to a glass jar or bottle with an airtight lid.

9. Store in a cool, dark place for up to 12 months or more.

Tip: Add a splash to mayonnaise or salad dressings for extra kick.

My Original Fire Cider Recipe

Equipment

• 2000 mL (4-8 cups) Preserving glass jar

• Fine mesh sieve

Ingredients

• 1.5 inches fresh organic ginger root, grated

• 1/4 cup organic horseradish root powder or fresh grated

• 1 medium organic onion, chopped

• 8 cloves organic garlic, crushed or chopped

• Zest and juice of 1 organic lemon

• 2 tbsp dried rosemary leaves

• 1 tbsp organic turmeric powder

• 1 tbsp dried organic chili

• 1/4 tsp organic cayenne powder

• Organic apple cider vinegar, to cover

• 1/4 cup raw honey, or to taste

Directions

1. Prepare the roots, fruits, and herbs and place in a quart-sized glass jar.

2. Cover completely with apple cider vinegar.

3. Use parchment paper under the lid (to avoid vinegar touching metal) or a plastic lid.

4. Shake well and store in a cool, dark place for 4 weeks, shaking daily.

5. After 1 month, strain through cheesecloth into a clean jar.

6. Stir in honey until well incorporated.

7. Taste and adjust sweetness if needed.

Herbal Ingredient Variations

Other organic herbs and spices you can add:

• Thyme

• Rosehips

• Star anise

• Schisandra berries

• Astragalus

• Parsley

• Burdock

• Oregano

• Peppercorns

• Beetroot powder

• Habanero or bird’s eye chili powder

• Whole chili peppers

• Citrus peels or juice (orange, grapefruit, lime)a

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