Fire Cider Basics
Fire cider is a classic Fall and Winter remedy that was brought about and popularized by Rosemary Gladstar in the 1980’s. It is typically made by infusing fiery herbs into vinegar. Hot, pungent and acidic, fire cider is taken to stimulate an immune response, topically kill microbes, aid fevering by building heat, clear the sinuses and can also be worked with as a digestive when taken with meals. If you use apple cider vinegar “with the mother”, then you also get some friendly microbes for your gut, too! Beware the white vinegar flavored as ACV, it does not carry the same benefits. Not only do you get a punchy vinegar out of the process, you also get some pungent pickles you can cook or eat on their own. Fire cider has wonderful benefits for most people, and once you try some, you’ll get hooked! I would like to note that fire cider is not recommended for those with gastrointestinal ulcers or heartburn as it can exacerbate these symptoms.
You can take fire cider at any time, though it is particularly helpful when a case of the sniffles or sore throat is coming on, or if the plague has hit your household. As an immune stimulating concoction, it can bring your immune system online ahead of an illness and give you a better chance at fighting it off before it takes hold in your system. This is especially true of a fire cider with elderberries, as they are known to inhibit the replication of the flu virus, and possibly others. Fire cider is often taken in half ounce to one ounce shots, either on their own or diluted in water to reduce the intense flavor. This can be beneficial for younger kids and the elderly. When stored in an amber container in a cool dark place (alternately a mason jar in the fridge), fire cider can last at least 6 months.
Base Ingredients:
32 oz Mason Jar
1 small onion, chopped (or ½ large, ~1 ½ cups)
½ - 1 head of garlic, chopped (2 oz., ~½ cup)
3 oz. fresh ginger, chopped (heaping ½ cup)
½-1 jalapeno (or serrano, fresno, or habanero if you’re brave)
1-5 small cayenne peppers (or ¼-1 tsp cayenne powder)
12-20 oz. apple cider vinegar
Cheesecloth or mesh strainer
Wax paper
Optional Additions or Swaps:Finely chopped horseradish
Finely chopped fresh turmeric or 1+ tsp. powder
Aromatic herbs (rosemary, sage, thyme, lavender, oregano, lemon balm, pine, basil etc.)
Dried elderberries (2-4 tbsp.)
Warming respiratory herbs (angelica, elecampane, will make your cider and pickles bitter and pungent!)
Organic lemon slices (I like ½ lemon)
Honey (raw local and unfiltered is recommended)
Instructions:
Finely chop your ingredients to maximize the surface area of herbal material exposed to the vinegar to increase the potency of the final product. If using dry herbs, cut and sifted is preferable. Dried peppers should be broken up into small bits.
Add ingredients to the 32 ounce jar, leaving 2 inches of space to the top of the jar. This equates to about three quarters full. If using roots, fill the jar a little over halfway to two thirds full so as to allow the absorbent roots to expand in the jar.
(Optional) Pour honey over the herbs until it covers the bottom 2 inches of the container (~½ cup).
Cover the herbs with apple cider vinegar all the way to the top of the jar.
Use wax paper as a barrier between the vinegar and the lid so as to prevent any rust from forming and getting into your preparation.
Store in a cool dark place and vigorously shake daily for 2-4 weeks to stir up the ingredients and further release the phytochemicals into the brew!
Congratulations! You now have fire cider! You can either strain the cider and store the vinegar in an amber bottle in a cool dark place, composting the herbs. Better yet, you can use the leftover herbs as yummy pickles in soups, stir frys, sandwiches, and more. That said, if using angelica or elecampane, your pickles may have a bitter and extra warming punch. Just make sure that when you strain off the cider, that there is still enough to cover the herbs in the jar as you work through it. Be well!