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Fire Cider

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  • Prep time: 25 minutes

  • Infusion time: 4 weeks

  • Yield: Approximately two 1-quart jars

  • Intensity Level: High (Bold, spicy, and sharp flavors)

Ingredients

To craft a traditional, deeply flavorful batch of fire cider, you will need a combination of fresh, potent roots, aromatics, and raw apple cider vinegar.

The Base

  • Raw Apple Cider Vinegar: 4 to 5 cups (must be raw, unpasteurized, and contain “the mother” for maximum health benefits)

The Roots & Alliums

  • Fresh Ginger Root: 1 cup, finely chopped or grated (adds warmth and aids digestion)

  • Fresh Horseradish Root: 1 cup, finely chopped or grated (clears sinuses and adds intense heat)

  • Fresh Turmeric Root: 1/2 cup, finely chopped or grated (provides earthy flavor and anti-inflammatory properties)

  • Garlic: 2 whole bulbs, peeled and coarsely chopped (nature’s powerful immune booster)

  • Onion: 1 medium yellow or white onion, chopped (adds sulfur compounds and deep flavor)

The Heat & Spice

  • Jalapeño Peppers: 2 to 3 whole peppers, sliced (adjust up or down depending on your desired spice level)

  • Fresh Rosemary: 3 to 4 sprigs (provides an earthy, herbal aroma)

  • Black Peppercorns: 1 tablespoon, whole (helps increase the bioavailability of turmeric)

The Finisher

  • Raw Honey: 1/4 to 1/2 cup (added after the straining process to balance the sharp acidity)

  • Citrus: 1 organic lemon and 1 organic orange, sliced into rounds (adds brightness and vitamin C)

Step-by-Step Instructions

Making fire cider is a simple process, but it requires a bit of patience as the vinegar extracts the beneficial compounds from the ingredients over time.

Step 1: Prep and Chop Your Ingredients

Begin by thoroughly washing all your fresh produce. Finely chop or grate your ginger, horseradish, and turmeric roots. Peel and chop the garlic and onion, and slice your jalapeños, lemons, and oranges. Keeping the pieces relatively small ensures maximum surface area exposure to the vinegar.

Step 2: Pack the Jars

Divide your prepared roots, aromatics, citrus slices, peppers, and herbs evenly between two clean 1-quart mason jars. Pack the ingredients down tightly so they fill about three-quarters of each jar. Add the whole black peppercorns to each jar.

Step 3: Pour the Apple Cider Vinegar

Pour the raw apple cider vinegar over the ingredients in each jar, making sure that all the vegetables and roots are completely submerged. Leave about an inch of headspace at the top of the jar.

Important Pro-Tip: Vinegar is highly acidic and will corrode metal jar lids over time. To prevent this, place a piece of natural parchment paper or wax paper over the mouth of the jar before screwing the metal ring and lid on tightly.

Step 4: Store and Shake (The 4-Week Infusion)

Place your jars in a cool, dark place, such as a pantry or cupboard. Let them sit for 4 weeks.

  • The Routine: For the first two weeks, make it a habit to shake the jars vigorously every single day to ensure the ingredients blend and infuse properly. For the final two weeks, you can shake them every couple of days.

Step 5: Strain and Sweeten

After 4 weeks, your fire cider is ready to be harvested!

  1. Strain the liquid through a fine-mesh sieve or a piece of cheesecloth into a large glass bowl.

  2. Press down firmly on the solid ingredients using the back of a spoon to squeeze out every last drop of the nutrient-rich liquid. (You can compost the leftover spent roots and veggies).

  3. Whisk the raw honey into the strained liquid to taste. Start with 1/4 cup, taste it, and add more if you prefer a sweeter finish to balance the pungent bite of the vinegar.

Step 6: Bottle and Store

Pour your finished fire cider into clean glass bottles or jars with tight-fitting lids. Because it is preserved in vinegar, fire cider has an exceptionally long shelf life. Stored in a cool, dark pantry or the refrigerator, it will easily keep for 1 year or more.

Nutritional Information (Per Serving)

Serving size: 1 tablespoon (approx. 15ml)

  • Calories: 15 kcal

  • Total Carbohydrates: 3.5 g

  • Sugars: 2.5 g

  • Sodium: 2 mg

  • Vitamin C: 15% of the Daily Value (derived from fresh citrus and peppers)

  • Potassium: 45 mg

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