If you've never heard of fire cider, it probably sounds like some crazy snake oil remedy.

I think the phrase "fire cider" was created by the herbalist Rosemary Gladstar. But the concept has actually been around for centuries. 

Basically, its a bunch of nutrient dense foods fermented in liquid for several weeks. Then the liquid is strained off and used as an immune booster.

I started making fire cider a few years ago. 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 some of Wellness Mama's Elderberry Syrup.

I usually make 3-4 quarts in October and that lasts us through the winter. We take about a teaspoon most nights between November and April. My kids rarely get sick and I think this concoction has helped a ton!

So 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.

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 and elderberry syrup to taste. I usually add about 3/4 cup of each.