Fire Cider is a traditional folk remedy that is simple and affordable to make at home. It was created by herbalist, Rosemary Gladstar and is an oxymel, a herbal tonic that is a combination of apple cider vinegar and raw honey. The addition of warming herbs and spices such as, onion, garlic, ginger, horseradish, chilli and cinnamon. According to Rosemary ‘It’s both a tonic and a medicine. It’s very effective for warming the body, for mobilizing the immune system and even just to give you a shot of energy.’
My recipe below was inspired and adapted from Nourished Kitchen (I LOVE Nourished Kitchen, highly recommend you check them out if you’re into traditional, nourishing foods).
A reminder that I am not qualified herbalist or nutritionist, I am however currently studying Modern Ayurveda. I’m sharing these recipes as a friend, a peer. Recipes and blends that were passed down to me through family, teachers and mentors. And recipes that have helped me personally on my wellbeing journey. As Fire Cider is a herbal tonic it’s important to remember it isn’t suitable for everybody and you should check with your health care professional or qualified herbalist if you have any concerns.
A few notes on the process.
I always sterilise my jars before using them. Check out the BBC Good Food website on instructions how do that.
Where possible, I try to buy organic, as we’re infusing for a long time, the less nasties there are, the better.
Horseradish is STRONG! It’s advised that you open your windows whilst preparing this.
Make sure you use raw apple cider vinegar that contains ‘the mother’.
Raw, local honey is best. I source mine from a beekeeping friend in the Borders but have previously bought from Edinburgh Honey Co.
Ingredients
2 medium onions, roughly chopped
10 cloves of garlic, crushed or chopped
2 sliced unwaxed, lemons
1 large ginger root about 7 inches long
2-4 sprigs of rosemary
a bunch of thyme
1 tsp of turmeric powder
1 tsp of dried chilli (or if you have fresh chilli then add one of those, chopped)
horseradish root scrubbed very well, about 5 inches long
10 black pepper corns
apple cider vinegar
raw, local honey, roughly half a cup
Instructions
Slice the horseradish, ginger root and lemon, and roughly chop the onions, garlic, and fresh chilli’s (if using them).
Layer them into a sterilised glass jar with a tight fitting lid.
Add the black peppercorns and sprigs of thyme and rosemary, sprinkle the turmeric on top
Pour the raw apple cider vinegar over the contents, all the way to the top. Allowing it to settle in through the crevices so that all of the contents are submerged.
Lay a piece of parchment paper over the rim of the jar, then screw the lid tightly in place. Let the mixture sit in a dark, cool place, allowing it to infuse for roughly 4 weeks, shaking once daily.
After 4 weeks, strain the contents through a muslin cheesecloth or strainer, into a jug.
When it's fully strained, add honey to the liquid (roughly so that you have 50:50 ration of honey to liquid) and pour into a sterilized bottle or jar. Store in a cool, dark place or a fridge. It should last a few months.