“Let food be thy medicine, and thy medicine be thy food.” ~Hippocrates
Fire Cider is a traditional remedy with deep roots in folk medicine and has been passed down through the generations. The term Fire Cider was given to this revered tonic by renowned herbalist, Rosemary Gladstar. The tasty combination of apple cider vinegar infused with powerful anti-viral, anti-microbial, decongestant and warming herbs makes this concoction especially nice to help boost the circulatory and immune systems, stimulate digestion and warm you up on chilly days.
Because this is a folk preparation, the ingredients can change from year to year depending on when you make it and what’s growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, but plenty of other herbs and ingredients can be added. Some people like the added kick of jalapeño peppers. Other ideas are star anise, rose hips, burdock, astragalas, parsley… the sky’s the limit. This season, I added citrus, a few springs of rosemary, black peppercorns and freshly chopped turmeric.
Fire Cider can be taken straight as a wellness shot throughout the fall and winter months as a preventative measure, or every three to four hours if symptoms are present. It may also be used as a marinade, drizzled on a salad with extra virgin olive oil, or sipped as a hot tea (breathing in the steam will help to alleviate congestion). A clean cloth soaked in Fire Cider placed on a congested chest is especially nice, or a small amount can be added to freshly squeezed orange juice for little ones. The strained pulp can be mixed with shredded veggies like carrots, cabbage, broccoli and fresh herbs to make stir-fries and spring rolls.
Fire cider also makes a wonderful gift!
Ingredients
- 1/2 cup freshly grated ginger root
- 1/2 cup freshly grated horseradish root
- 1 tbsp freshly grated turmeric root or powder
- 1 medium onion, chopped
- 10 cloves of garlic, crushed or chopped
- 1/4 tsp cayenne powder (really, don’t use more than this)
- raw unfiltered apple cider vinegar (ACV)
- raw local honey to taste (to be used later)
Preparation
- Place all of your ingredients (except the honey) in a quart sized jar and pour ACV leaving an inch at the top.
- Use a piece of natural parchment paper under the lid to keep the vinegar from coming into contact with the metal. Shake well!
- Store in a dark, cool place for one to two months, or longer, and remember to shake daily.
- After at least one month, use a cheesecloth to strain out the pulp, pouring the vinegar based tonic into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining.
- Add honey to taste and stir until incorporated.
Although it is said to have an indefinite shelf life, I like to make a fresh batch each year. Cheers to good health!