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fire cider

Fire Cider Recipe

My take on an old folk recipe by Rosemary Gladstar
A traditional folk recipe, this fire cider recipe is warming, pungent, and a great dose of herbal boost in the winter months.
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Ingredients
  

  • 1 cup peeled and grated raw horseradish root
  • 1/2 large yellow onion (not sweet), diced
  • 1 head garlic cloves, minced
  • 1/4 cup indian cinnamon chips (or about 4 cinnamon sticks)
  • 1 2-inch piece raw ginger root, grated
  • 1 2-inch piece raw turmeric root, grated
  • 1 tbsp black peppercorns
  • 1 tbsp dried rosemary
  • enough raw apple cider vinegar (fermented) to fill the containe
  • 1/4 cup honey, optional

Instructions
 

  • First, make sure the ingredients are chopped/grated at roughly the same size. Add them to a Ball Mason Jar (quart size). 
  • Next, fill the jar up with apple cider vinegar, and cover with a plastic ball jar lid (metal lids are corroded by vinegar). Alternatively, if you want to use a metal lid, just use a piece of wax/parchment paper between the glass and the lid. 
  • Store in a cool, dark place, shake daily (burp it to release any gasses), and store for 1 month.
  • Lastly, at the end of the month, strain the contents (you can compost the pulp), and jar the liquid.
  • Note: Some people add honey to make it easier to eat, as it can be quite strong. If using, I’d add about 1/4 cup honey, but this is optional. I enjoy it on its own as well. 
  • Keep the fire cider in the fridge, and use 1 tsp-1tbsp at a time in a variety of uses.