Making Fire Cider

MAKING TRADITIONAL FIRE CIDER

At this turn of the season where we head toward colder weather, I always make a huge batch of “fire cider” for our family.  We recently held a fire cider workshop here to share the making of this folk recipe with others.  Fire cider has been made for hundreds of years.  It was typically made by infusing “fiery” fall vegetables like garlic, onion, horseradish, hot peppers and ginger root, with apple cider vinegar.  Apple cider vinegar draws out the nutrients and medicinal qualities of these ingredients, as well as preserving them. This fire cider is steeped for several weeks in a cool dark cupboard (shaking jar daily), strained, and then has honey added. 

Fire cider is enjoyed anytime, but especially as a preventative whenever the feeling of a cold or flu is coming on.  It can be sipped (1-2 TBSP/day), added to salad dressings, drinks or marinades.  Fire cider promotes healthy digestion, boosts the immune system, and increases circulation to help warm up the body on a cold day.

INGREDIENTS (Makes 1 litre):
1/2 cup freshly grated ginger root (not peeled)
1/2 cup freshly grated horseradish
1 medium onion, chopped
10 cloves garlic, crushed or chopped
2 jalapeno peppers or other hot peppers, chopped
1 whole orange, chopped
1 whole lemon, chopped
organic raw apple cider vinegar (to cover completely)
local honey added to taste after fire cider has been strained

Optional add-ins: elderberries, rosehips, rosemary, lemon balm, cayenne, turmeric, chaga, reishi, cinnamon, oregano, thyme, sage and any other immune-boosting herbs