Make Your Own Fire Cider

Fire cider is easy to make and can be a great pantry inclusion. You can start taking it immediately if you feel a cold or flu developing, or use it daily as an immune boost. Other benefits include its warming and digestive-stimulating properties (when taken before a meal) and support for circulation.

There are many variations to this recipe. Below is my version based on using a large 1.5-litre jar. I will have some for sale in a few weeks if you’d like to try it before making your own.

Ingredients

• 1.5 litres of apple cider vinegar (with the ‘mother’)
• 1 medium brown onion, chopped
• 1/2 cup of grated fresh ginger
• 1/2 cup of grated fresh horseradish (or 2 tablespoons horseradish powder)
• 10 cloves of garlic, chopped or crushed
• 1 jalapeño chilli, chopped
• 1 red chilli (or use 2 jalapeños)
• Juice & zest from 1 lemon
• 1 thumb-sized piece of turmeric root
• 1/4 teaspoon cayenne pepper
• 2 sprigs of fresh rosemary
• 5–6 sprigs of fresh thyme
• 1 teaspoon of peppercorns
• 1 star anise
• 4 cloves
• Raw honey (to add after straining, to taste)

Optional Extras

• Elderberries
• Fresh or dried oregano
• Bay leaf
• Lemon balm leaves
• Cinnamon stick
• Fresh parsley (including stalks)

Organic or spray-free produce is preferable; however, if not an option, wash fresh produce first by soaking in the sink with some bicarbonate soda to help remove pesticide residue.

Method

1. Sterilise your jar.
2. Prepare all ingredients and place them in the jar, adding apple cider vinegar last.
3. Wipe any vinegar off the rim of the jar. Place baking paper over the top before sealing with a lid (to prevent the vinegar from touching the metal).
4. Ensure the lid is on properly and shake gently.
5. Store in a cool, dark place for one month.
6. Shake the jar gently every day. (I keep mine in the pantry to remind me.)
7. After one month, strain the contents using a muslin cloth and pour into a clean jar.
8. Add up to 1/4 cup of raw honey to taste, then shake gently to mix.
9. Transfer the fire cider into small bottles using a funnel.
10. Compost the pulp or blend and use it in sauces or marinades.

Usage & Dosage

• Daily: 20ml (1 tablespoon), diluted with a little water, or added to hot water as a tea.
• At the onset of a cold: 5ml (1 teaspoon), 4–5 times daily in warm water.
• Also great in salad dressings, broths, chutneys, marinades, and sauces.