You may not be familiar with the folk remedy, Fire Cider, but your immunity will thank you if you add it to your regime. Why? This remedy is a potent immune-booster that can also help digestion, keep colds and flus at bay, boost circulation, and relieve seasonal allergies and sinus infections. It can also help to break up mucus, clear congestion, and warm you up on a cold day. Fire Cider gives a natural boost to your microbiome as well by providing a healthy dose of beneficial bacteria. Not sold yet? Some say it can even lessen hangover symptoms.
This fiery tonic is typically made with raw, unpasteurized apple cider vinegar, garlic, onion, horseradish, ginger, turmeric, hot peppers, and lemon. Some concoctions add raw honey or pure maple syrup to make it more palatable. I personally like to add parsley for added detoxifying benefits, cinnamon to help stabilize blood sugar, and rosemary and oregano for an extra immunity kick with antiviral and antibacterial benefits.
You can purchase some pre-made tonics online, or you can use your kitchen pharmacy and make your own! It is an easy process, but takes a few weeks to ferment, so patience is required. It is worth the wait though, because this tonic will keep you feeling great all winter long. Fire cider has multiple uses in your kitchen as well. Here’s how to get the most out of your fire cider:
1. Drink as a morning shot to get your digestion going (can be mixed with filtered water)
2. Mix with oil of choice for a tangy, spicy salad dressing
3. Use as a mixer for a “mocktail” or cocktail
4. Mix with tea of choice for a warming beverage
5. Add to marinades
FIRE CIDER RECIPE
3-5 cups raw unpasteurized apple cider vinegar (enough to completely cover ingredients in a jar)
1/2 cup peeled and chopped ginger
1/2 cup peeled and chopped garlic
1/2 cup peeled and chopped horseradish
1/3 cup peeled and chopped turmeric (can use 1 tablespoon turmeric powder as substitute for fresh)
Zest and juice of 2 lemons
1 onion peeled and chopped
1-2 hot peppers of choice chopped
3 tablespoons chopped parsley
2 tablespoons chopped (fresh or dried) oregano (can also use 1/2 tablespoon oil of oregano as substitute)
1 tablespoon chopped (fresh or dried) rosemary
1 teaspoon black pepper
1 teaspoon cinnamon
3 tablespoons raw honey (I like manuka honey)
Place all ingredients (minus apple cider vinegar and honey) into a clean, sterilized large mason jar.
Pour apple cider vinegar over the top and make sure it covers all ingredients. Place cheesecloth or unbleached parchment paper over the top of the jar, and then seal tightly with metal lid. Shake well.
Let tonic sit on counter for 2 weeks to 1 month, shaking a few times per week.
Strain mixture into a new, clean jar using the cheesecloth or a small metal strainer, making sure to get as much liquid through as possible. Add honey if using and mix well.
Store in refrigerator and enjoy for up to 1 year.