Basic Fire Cider

Now is the time to make your herbal and spiced concoctions so they have time to ferment and be ready for cold and flu season. Especially now more than ever with all these different strands of The Vid going around. No, I am not saying it will prevent or cure The Vid, but you may as well boost your immune system, right?.

What exactly is fire cider?

Fire cider is a blend of herbs, spices and citrus fermented in apple cider vinegar for at least a month. This batch will ferment for 2 months. Usually once the fermentation period is complete, honey is added. I use raw and unfiltered honey because it has more beneficial nutrients. It's a combination of warming and soothing characteristics to help enhance the immune system. Warming herbs and spices are used a lot in ayurvedic herbalism. They nurture ailments such as pain, inflammation, digestion and chills. They stimulate the body, improve circulation and the metabolic rate increases which help improves digestion. Honey is the soothing ingredient in this blend. It coats the throat and is rich in antioxidants, antifungal and antibacterial.

How to make it

Everyone has their own version of fire cider, but they all contain similar ingredients. Add as much or as little of each ingredient based on your heat tolerance level. Almost all fire cider is made with horseradish, but since I make mine for my family, including my small children, I leave it out. But, the hotter the better. Below is a list of ingredients to make your cider. Again, make it to your liking. Just like my cooking, for fire cider, I do not measure my ingredients.

• Sliced Ginger (two 5 inch pieces)

• Hot Pepper ( jalapeno, habanero, cayenne...it's up to you)

• Citrus (orange, lemon, lime or grapefruit)

• Garlic cloves (as many as you like)

• At least 1tbsp of Peppercorns

• 1 large onion

• 2 tbsp of Turmeric Powder (powdered or sliced is fine)

• Cinnamon Sticks

• Sprigs of Rosemary

• Sprigs of Thyme

Place all of your ingredients in a jar. Choose any size you like. Cover the ingredients with apple cider vinegar and place plastic wrap or parchement paper over the top to prevent the vinegar from touching the underside of the cap if it's metal. Store it in a dark cabinet for 4-8 weeks. After your cider has fermented long enough, strain it using a cheese cloth or soup bag, then add honey. Pour the cider into it's final container, and keep the finished cider stored in dark cabinet for up to a year and a half. Take as needed or once or twice a day for a daily boost using a dropper bottle, shot glass or spoon. You can also take a dose at the onset of cold or flu symptoms.