Fire Cider Recipe
A fiery folk tonic of garlic, onion, ginger, horseradish, turmeric and hot peppers steeped in raw apple cider vinegar for 3 to 4 weeks, then strained and sweetened with honey. One quart jar makes about 3 cups.
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Equipment
- 1 Wide-mouth quart (32 oz) glass jar with lid
- 1 Parchment paper for under a metal lid
- 1 Fine-mesh strainer or cheesecloth
- 1 Box grater or food processor
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Ingredients
- 1/2 cup fresh horseradish root peeled and grated (or 2 tablespoons plain prepared horseradish)
- 1/2 cup fresh ginger root scrubbed and grated or finely chopped
- 1 medium yellow onion chopped (about 1 cup)
- 10 cloves garlic about 1 head, crushed or chopped
- 2 jalapeños or other hot chiles sliced; seed them for a milder batch
- 2 tablespoons fresh turmeric root grated, or 1 teaspoon ground turmeric
- 1 lemon sliced, seeds removed
- 1 teaspoon whole black peppercorns
- 2 sprigs fresh rosemary or thyme optional
- 2 1/2 to 3 cups raw unfiltered apple cider vinegar with the mother, enough to cover by 1 inch
- 1/4 to 1/2 cup raw honey to taste, added after straining; maple syrup for vegan
Instructions
- Wash a wide mouth quart glass jar in hot, soapy water and let it dry.
- Prepare the roots and vegetables: grate the horseradish, ginger and turmeric, chop the onion and garlic, and slice the chiles and lemon. Grate the horseradish last, near an open window, since the fumes are strong.
- Pack everything into the jar with the peppercorns and herbs. It should fill the jar about three quarters of the way.
- Pour in the apple cider vinegar until the solids are covered by about 1 inch. Press everything down with a spoon to release air bubbles.
- Lay a square of parchment paper over the mouth of the jar, then screw on the lid. This stops the vinegar from corroding a metal lid.
- Store in a cool, dark cupboard for 3 to 4 weeks. Shake the jar daily for the first week, then every few days, and top up with vinegar if anything rises above the surface.
- Strain through a fine mesh strainer or cheesecloth into a bowl, pressing the solids firmly to get out as much liquid as possible.
- Stir in honey to taste, starting with 1/4 cup. Pour into a clean glass bottle or jar and refrigerate. Take 1 tablespoon a day, straight or diluted in water.
Rekha's Notes
- Safety: not for babies under 1 year because of the honey. Check with your clinician first if you take blood thinners, are pregnant or breastfeeding, or have reflux or ulcers.
- Mold: keep every piece under the vinegar while steeping. Discard the batch if you see fuzzy mold.
- Storage: refrigerate the strained fire cider for up to 6 months.
- Nutrition is an estimate per 1 tablespoon, made with 1/3 cup honey.