Fire cider sounds like some crazy snake oil remedy, doesn't it?

The famous herbalist Rosemary Gladstar (one of my favs!)  is credited with coming up with the name "fire cider" in the 1970's, but the concept has actually been around for centuries. 

Basically, its a bunch of nutrient dense foods fermented in vinegar for several weeks. The vinegar absorbs all the nutrients and becomes a powerful immune support.

I started making fire cider a few years ago. I make 4-6 quarts in October and that lasts us through the winter. There are many variations and recipes out there. I ended up combining a few that I liked. Then, after it is fermented, I mix it with raw honey and sometimes Wellness Mama's Elderberry Syrup.

INGREDIENTS
The Roots
Horseradish, turmeric, ginger, garlic, and onions are powerhouse immune boosters. They are anti-bacterial, anti-microbial, and anti-inflammatory, which means they help prevent the germs that can cause illness from taking hold in our bodies.

The Citrus
​Lemons, limes, and oranges are all well known for their vitamin C content and their anti-oxidant properties. They neutralize free radicals and oxidative stress, along with boosting white blood cells to help us fight off infections.

The Spices
Jalapeño, cinnamon, oregano, black pepper, and thyme have an incredible combination antimicrobial, anti fungal, antioxidant, and anti-inflammatory properties. They have been used for centuries for their health benefits and luckily they are making a come-back.  

The Vinegar​
Raw, unpasteurized apple cider vinegar is primarily used in fire cider because it a live ferment. That means it contains all kinds of good bacteria that support gut health. Because our immune system is primarily housed in the gut, this is a really important benefit.

The Honey
By itself, fire cider is HARSH. Lots of heat, along with the acidity of the vinegar would make this pretty hard to take. Definitely not kid friendly. The raw honey makes it palatable, and also adds its own dose of anti-bacterial, antimicrobial properties. To get the most bang for your buck, try to find a raw, unfiltered, local honey.


My Ride or Die Immune Support
The combination of fire cider, homemade fermented foods and Juice Plus+ every day has become my ride or die. We do all three almost every single day between October and May. My family rarely gets more than 1 or 2 mild colds/fevers each year and this trio gets all the credit.

We don't use fire cider daily in the warm weather months, but I always have it on hand just in case. We do continue with the fermented foods and Juice Plus+ all summer.


Let's Make Fire Cider!
If you are ready to think outside of the box to support your family through cold and flu season, give this a try!

PS: This image is from the first time I made firecider. I chopped all the ingredients according to the recipe. I have since switched to grating, which improved the quality quite a bit.
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​PPS: if you live in the midwest, Meijer carries fresh horseradish and fresh turmeric! You can also find them both on Amazon.
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Combine everything EXCEPT the apple cider vinegar and raw honey in a half gallon glass jar.

Fill to within 1/2 inch of the top with apple cider vinegar. Top with a plastic lid and store in dark, warm place for 4-6 weeks. Preferrably somewhere you can access easily. A kitchen cabinet usually works well.

Shake and "burp" (remove lid to release air) every few days.

At the end of the 4-6 weeks, strain the liquid into 2 quart jars and add raw honey to taste. I usually add about 1/2-3/4 per quart. Keep refrigerated. 
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​Important Note: Fire cider is shelf stable indefinitely if you don't add raw honey. I only add the honey to one jar at a time so I don't have to keep multiple jars in my fridge all year.