Recipe Friday: Fire Cider

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Have you heard of fire cider? This interesting title was created by Rosemary Gladstar, an herbal guru whose knowledge and teaching of all things herbal and natural have rightfully earned her a revered status in the world of nutrition and functional medicine.

An Internet search of “gladstar fire cider” will generate over 50,000 results. This site offers information on Rosemary’s accolades and background, as well as a discussion of fire cider, in podcast or written form: https://scienceandartofherbalism.com/traditional-fire-cider-recipe-benefits-guide-with-rosemary-gladstar-audio/ .

Why fire cider, and what to do with it?

Fire cider is one of the best preventive measures one can take for general health. It boosts the immune system and aids the respiratory system.

Fire cider can be taken as a dosage by the teaspoon; it can be used as a salad dressing; it can be added to rice, steamed vegetables, soups, or other dishes for a pop of flavor. Fire cider is traditionally made with the addition of raw honey (raw honey provides its own nutritional and health benefits), but you can omit it.

Many have taken Rosemary’s basic recipe (apple cider vinegar, horseradish, garlic, onions, ginger and hot peppers) and adapted / arranged / re-created it to their own tastes, needs, and preferences. You can do the same! Optional ingredients: cinnamon (powdered or sticks), turmeric, astragulus (or other adaptogenics), echinacea, cayenne spice, peppers, lemon/orange/grapefruit slices, and elderberries. Also, if a particular ingredient doesn’t agree with you, or you don’t have access to it, then you can leave it out (except the apple cider vinegar – that’s an important component 😉 ).

As always, please be sure to use clean, organic ingredients for the healthiest product.

Here, then, is one recipe for Fire Cider:

Ingredients:

¼ cup grated fresh horseradish root

¼ cup or more fresh chopped onions

¼ cup chopped garlic

¼ cup grated ginger (or 2 tablespoons powdered ginger)

Apple cider vinegar

1/2 – 1 cup of local raw honey (optional)

Directions:
Layer ingredients in a 1-quart mason jar.
Fill the jar with vinegar until the ingredients are completely covered.
Use a chopstick to release any trapped air. Cover with more vinegar if necessary, so that all vegetables are completely covered with vinegar.
Put a piece of parchment paper over the jar before screwing down the lid, so the vinegar does not touch the metal of the cap (or, use a plastic lid).
Let this mixture sit for 4 to 6 weeks, at room temperature. Shake daily or as often as you think of it.
After 4 to 6 weeks, strain the infused cider through cheesecloth, being careful to squeeze as much liquid as possible out of the vegetables.

If you like, you can add raw honey to the strained, infused vinegar. Start with ¼ cup and mix thoroughly. Add more to taste.

Fire cider is shelf-stable. Store in a cool, dry place, out of sunlight for up to 18 months. You can refrigerate, if you prefer.

*image from google images