For centuries, people made their own herbal tonics, teas and tinctures utilizing plants, vegetables and fruits grown in their gardens or gathered from nearby sources. These natural remedies helped to strengthen immune systems and offer protection from illness when more modern medicines weren’t available.
When cooler weather arrives and my summer gardens begin to wane, I gather remaining peppers, onions, garlic, herbs and fresh honey to prepare Fire Cider. I consume daily as a natural maintenance preventative to help keep my immune system ‘in-check’. Although some research is evident to support the health benefits of Fire Cider, it isn’t a ‘fix-all’ for everyone. People with acid-reflux or gastrointestinal issues may not tolerate the spicy acidity which the cider contains.
What is Fire Cider?
Fire Cider is a homemade herbal tonic having natural benefits which claim to help boost your immune system. It works as a preventative plant-based alternative to aid in digestion, prevent and treat colds, allergies, and other symptoms. The spicy, pungent flavor is created from a base-mixture of fresh honey, garlic, ginger, horseradish, hot pepper varieties, and onions combined with apple cider vinegar to soak for at least 4 weeks before drinking. The soaking process allows time for nutrients to extract into the apple cider vinegar.
Do you like to create your own natural beneficial remedies from the heart of your own kitchen? If so, then you just may enjoy this cider ‘with a kick’ to warm and aid your body through changes in the weather.
Ingredients
The base ingredients may vary from recipe to recipe, but I was traditionally taught to use fresh garlic, onions, hot peppers, grated turmeric and ginger, freshly picked herbs, local raw honey, fresh squeezed lemon and oranges, a cinnamon stick, and apple cider vinegar. Over time through taste-preference and desire to add more nutrients, I’ve updated the original recipe to include beets (for their amazing health benefits!), celery, rosemary, whole allspice to compliment the cinnamon, and black peppercorns.
The ‘Basic’ Benefits of the Base
-The acetic acid in raw unfiltered apple vinegar with its antibacterial properties has been known to help support gut-health and also aid in the rate at which your stomach empties, whereby decreasing feelings of discomfort.
-Cayenne and other hot pepper varieties contain capsaicin which may have antiviral and antibacterial properties to support immune function.
-The pungency of hot pepper mixed with horseradish have been known to aid in nasal congestion and provide relief for chest congestion.
-Garlic may help to reduce cold symptoms and support heart health and circulation.
-Honey is used to build daily resistance against local allergens and contains anti microbial properties which support immune function.
-Ginger root is used as a remedy for nausea, vertigo, and stomach upset. Like apple cider vinegar do, ginger may also help with gastric emptying.
-Turmeric root is natural herb that contains curcumin which can ease joint pain, lower inflammation, support heart health, and even reduce fasting blood sugar and insulin resistance, and so much more. (Johns Hopkins@www.hopkinsmedicine.org)
-Rosemary has antioxidant and anti-inflammatory properties.
-All of these ingredients listed above contain beneficial antioxidants which can support overall health.
Recipe
Equipment
2-quart sized Mason Jar with lid or other canning jar
Mesh screen strainer or cheesecloth (for later addition of honey/draining fermented liquid from pulp)
Ingredients
-3 cups Raw Unfiltered Apple Cider vinegar
-10 Garlic Cloves (chopped or crushed)
-1 Medium Onion (chopped)
-1 Orange (sliced)
-1 Lemon (sliced)
-1 to 3 Jalapeño Peppers (sliced) (*or ½ tbsp ground pepper)
-Fresh Horseradish (peeled then grated or chopped) to equal 1 full cup
-Fresh Ginger (grated or chopped) to equal 1 full cup
-Fresh Turmeric (grated or chopped) to equal ¼ cup (can substitute 1tbsp turmeric powder)
-2 Cinnamon Sticks (left whole)
-4 sprigs Fresh Rosemary
-6 sprigs Fresh Thyme
-Fresh Beets (I prefer purple) to equal 1 cup
-1 tsp. Black Peppercorns
-½ cup Local Honey
Instructions
- Add all ingredients (except honey) to a clean 2 qt. jar.
- Pour the raw unfiltered apple cider vinegar into the jar, fully covering all ingredients (to prevent the ingredients from spoiling).
- Seal the jar. If using a metal lid, use a piece of parchment paper to place under lid before screwing the ring onto jar to prevent vinegar from touching the metal or a plastic lid) *Ball Plastic Mason Jar Canning Lids can be ordered or purchased ——
- Mix all ingredients by shaking the jar and store in a cool, dark place for at least 4 weeks. (Remember to shake jar once daily to keep ingredients well-mixed as they ferment)
- After 4 weeks, use cheesecloth or a fine-mesh strainer to drain and separate the fermented liquid away from the pulp.
- Squeeze remaining pulp to extract more liquid and add the liquid-only back into strained mixture.
- Incorporate the raw honey into mixture. (You can add more honey for additional sweetness depending on your tastes)
- Store your Fire Cider in an airtight jar. Keep refrigerated and enjoy the benefits for up to 6 months.
Ways to Enjoy Fire Cider
You can take 1-2 tablespoons daily. I like to dilute my fire cider into a glass of cold water or hot tea with more honey for added sweetness.
You can also use Fire Cider as a cooking ingredient just like you would with other infused vinegars.
-Add Fire Cider to sautéed meats and vegetables when cooking
-As a healthy marinade for meats
-Salad Dressing (when a recipe calls for vinegar). Mix with olive oil or other oils to make a tasty vinaigrette.
-Pasta Salads
-Soups
-Homemade Sauces
Nutrition
Serving: 2 tablespoons | Calories: 18kcal | Carbohydrates: 3g | Sugar: 3g | Sodium: 10mg | Potassium: 31mg | Calcium: 8mg
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