Fire Cider Recipe
Fire Cider is an age-old immunity health remedy, great for cold and flu season. It is packed with everything you need to ward off winter ails. This fire cider recipe is packed with nutrients, vitamins, antibacterial and antibiotic herbs, and so much more.
I love this fire cider recipe because it is simple, works, and can be made and altered to fit your family’s needs. This fire cider recipe contains ingredients you can find at your local market.
You will need
Large Jar-Get a large quart jar at least. One a little bigger may be easier to work with.
Cutting board- the turmeric will stain your board potentially. I use marble, but that means I sharpen my knives a lot. You can also use woods like hardwoods or bamboo. I tend to have separate tools for my herbal work than in my kitchen. Everything can be sterilized at once and together, lessening the potential for cross-contamination.
Knife- I know this may seem silly, but you want to have a good knife in herbal work. Find one that is weighted and balanced to your hands.
Cheese Grater or food processor. If you have excellent knife skills, you may not need this. I use a sharp cheese grater. It has a strong, pungent smell. If you are sensitive to horseradish, you may find using a food processor is better.
Apple Cider Vinegar- try to use vinegar with the mother.
Ingredients for Fire Cider
1 cup fresh grated organic ginger root. Ginger is helpful for muscle aches and nausea, anti-Inflammatory, and Gingerol, the bioactive substance in fresh ginger, can help lower the risk of infections.
1 cup fresh grated organic horseradish root; when you grate with it, you may need to wear goggles and a handkerchief over your mouth. I am so used to it that it really doesn’t generally bother me, but it is potent and can cause the eyes to sting. Most “wasabi” products are made from horseradish, so if you have had wasabi, you will know what I mean.
1 cup fresh chopped organic turmeric root. This herb is a powerhouse for inflammation. It offers many health benefits and has a long history of use. I love using the fresh root; I will admit that I love that it turns my fingers orange. I guess that is the kid in me, still like to get dirty when I play.
1 medium organic onion, chopped or organic shallots chopped. Onions contain Sulphur compounds and are rich in vitamin C and potassium. Onions can fight potentially dangerous bacteria, such as Escherichia coli (E. coli), Pseudomonas aeruginosa, Staphylococcus aureus (S. aureus), and Bacillus cereus. Additionally, the extract of onion has been shown to inhibit the growth of Vibrio cholerae, a bacteria that is a foremost public health concern in the developing world.
20 cloves of organic garlic, crushed or chopped. You don’t have to add as much garlic as I do, but I love garlic, and the Sulphur in garlic acts as a natural antibiotic. This herb contains high doses of allicin, alliin, and diallyl sulfide, as well as phytonutrients.
3 organic Jalapeños peppers-Jalapeños are rich in vitamins A and C and potassium. The peppers also have carotene — an antioxidant that may help fight damage to the cells – as well as folate, vitamin K, and B vitamins. Moreover, capsaicin is a compound linked to its many health benefits.
2 organic lemons (I also sometimes like to add oranges), zest, and juice of.
4 Tbsp. of fresh rosemary leaves (I use a few sprigs of fresh rosemary from the garden).
1/4 tsp. organic cayenne powder
Apple Cider Vinegar
Apple Cider Vinegar with the mother. The mother appears as a cloudy substance floating in some bottles of vinegar. This is “mother” is rich in health-boosting natural protein, healthy bacteria, and acetic acid. The mother forms naturally as raw organic vinegar ferments, producing a murky, brownish-colored vinegar.
A brand like Bragg’s is a perfect choice or Eden. You can find both of these at the grocery store. We make our own on the farm.
1/2 cup or so of local raw honey. Add honey to taste. You can use orange blossom honey that tastes lovely. Raw honey is honey that is unaltered, unprocessed, unpasteurized, and straight from the beehive. Raw honey is what bees produce directly in the hive.
Grate, chop and prepare all of your ingredients. You can use a food processor if you want for ease. Just a note, horseradish is very potent and will clear out your sinuses. Have two-quart jars sterilized for use. Mix all of your chopped and graded ingredients and fill your jars until about 3/4 full. Then fill the jars with the herbs almost to the top. Pour in vinegar to cover the herbs. Cover with a piece of natural parchment paper and screw on the lid.
The parchment paper keeps the lid from coming into contact with the vinegar. You can use a plastic cover if you want too. Shake well and gently agitate every day.
After a month, strain through cheesecloth. Squeeze the pulp to get all of that goodness.
Pour into a clean, sterilized jar.
Next, add the honey. Stir well until it is all mixed in. Taste, and add more honey if needed.
Herbal Ingredient Variations for your Fire Cider. Star Anise, Rosehips, Hibiscus, Burdock, Citrus Peels, different types of onion, peppers, or Peppercorns can be added. You can use fresh or dried herbs, with dried the ratios will be different. I prefer fresh because I love working with fresh herbs, it is a preference.
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