Fire Cider To Ward Off The Crud

Fire cider, master tonic – whatever you call it, you need to make yourself a batch today. Seriously. Don’t wait until you are already starting to feel a bit peckish as fire cider needs a bit of time for all the ingredients to come together.

So what is fire cider really? Fire cider is basically an apple cider vinegar based health tonic that includes a bunch of ingredients with immune-boosting effects. Fire cider is also great for digestion so it’ll help keep you at your best during cold and flu season. You can buy it online but I like to make my own so I can have a better control of what goes into it (and plus, it is so super easy to make). Fire cider has a wonderful (and potent) sweet and tart taste to it that can be a little off-putting the first time you try it.

 

 

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Fire cider includes some of my favorite ingredients to help with colds:

  • Ginger – Ginger is great for nausea, bloating, gas and a whole host of other digestive issues. It has anti-inflammatory properties and is an antioxidant. Plus, it is simply delicious!
  • Garlic – I love garlic. Garlic helps to strengthen the immune system and is full of antifungal, antiviral, and antimicrobial properties.
  • Onions – Onions are naturally high in sulfur and contain antibacterial benefits along with prebiotics that help feed the existing healthy bacteria in the colon!
  • Turmeric – The health benefits of turmeric include an improved ability to digest fats, reduce gas and bloating, decreased congestion, and improved skin conditions such as eczema, psoriasis, and acne (another one of my favorite ways to use turmeric is in golden milk).

I think that fire cider might have a little too much of a kick to it for a lot of younger children so I recommend you check out my elderberry oxymel as an alternative. Also, if you don’t want to take fire cider straight, a delicious way to make sure you are getting your dose is by making it into a salad dressing! Simply mix 1 tablespoon of your prepared fire cider with 2 tablespoons extra virgin olive oil, 1 tablespoon mustard and a dash of salt and pepper. Pour over your salad and enjoy!

Print Recipe
Fire Cider
This isn't so much of a recipe as a melding of ingredients. It does require a little bit of time to sit so start making it now!
Course Herbal
Servings
Ingredients
  • 1/2 c. thinly sliced fresh ginger*
  • 1/2 c. peeled and diced fresh horseradish
  • 1 tbsp. turmeric powder
  • 1 head garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 2 jalapenos, sliced lengthwise**
  • 1 tsp. whole black peppercorns
  • 2 cinnamon sticks
  • 1/2 onion, sliced
  • 1 organic lemon, sliced
  • 1 organic orange, sliced
  • 4 c, raw apple cider vinegar
  • 1/2 c. raw local honey
Course Herbal
Servings
Ingredients
  • 1/2 c. thinly sliced fresh ginger*
  • 1/2 c. peeled and diced fresh horseradish
  • 1 tbsp. turmeric powder
  • 1 head garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 2 jalapenos, sliced lengthwise**
  • 1 tsp. whole black peppercorns
  • 2 cinnamon sticks
  • 1/2 onion, sliced
  • 1 organic lemon, sliced
  • 1 organic orange, sliced
  • 4 c, raw apple cider vinegar
  • 1/2 c. raw local honey
Instructions
  1. In a clean 1/2 gallon glass jar, layer your ginger and horseradish at the bottom. Add your garlic, rosemary sprigs, jalapenos, peppercorns, cinnamon sticks, onion, and turmeric powder on top. Then place your orange and lemon slices.
  2. Using a clean spatula, press firmly on all of your ingredients to pack them down. Add your apple cider vinegar, making sure that you fully submerge your ingredients. Seal and give it a quick shake.
  3. Store your jar in a cool, dark place making sure to give it a shake every day or so. After about 6 weeks, strain out your liquid and stir in your honey.
  4. You can store your finished fire cider in a sealed container in the fridge for up to 6 months. For adults, take one or two spoonful's a day during cold/flu season to help ward off illness or when you start feeling under the weather.
Recipe Notes

* If you are using organic ginger or ginger that is harvest from the ground, then you can leave the skin on. Otherwise, peel the ginger using a spoon to scrape the skin off.

** I like to remove some of the seeds/membranes of my jalapenos. It is completely up to you if you want to remove them or leave them in for an extra bite.

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