Warm up your core and get the digestive juices flowing with this spicy herbal remedy. As the weather drops below minus 30 Celsius, I am grateful for the warming properties of this Fire Cider. Loaded with ginger, horseradish, and hot peppers, this can help support digestion, the immune system and get your circulation moving. I started this batch one month ago, so I couldn’t be happier about being able to strain and start drinking it today.
There are many variations to this recipe online, but the base as indicated in Rosemary Gladstar’s Original Recipe contains, garlic, ginger, horseradish root, onion, cayenne pepper, unpasteurized apple cider vinegar, and unpasteurized honey.
Yield: 1 Liter
Prep time: 10-20 Minutes
Infusion time: 1 Month
1/4 cup fresh chopped garlic
1/4 cup freshly grated ginger
1/2 cup fresh grated horseradish root
1/2 cup fresh chopped onion
1/4 tsp ground cayenne pepper (I used dried) - you can use less if you prefer something less spicy.
Approximately 1L apple cider vinegar
1 teaspoon oregano
1 tablespoon freshly grated turmeric
1 tsp freshly ground pepper - this increases the bioavailability of the turmeric
1 whole organic lemon sliced
1/4 cup unpasteurized honey (added at end of month) - you can add more to preferred taste
1. To 1.5 litre glass jar, add: garlic, ginger, horseradish, onion, cayenne, oregano, turmeric, pepper, and lemon.
2. Fill remainder of jar with apple cider vinegar
3. Seal with tightly fitting lid. I used a piece of parchment between the lid and jar to prevent the lid from rusting but using a plastic lid would work.
4. Store in cool dark place and shake once daily for 1 month.
5. After 30 days, strain liquid off using a sieve or cheese cloth. If using cheese cloth you can wring out as much liquid as possible.
6. Add desired amount of honey and enjoy an oz/day