The benefits of this popular herbal folk remedy are many, and drinking it (especially throughout the winter months) is a powerful way to support your immune system, stimulate digestion, and shorten the duration of cold and flu systems if you do happen to get them.
There are countless variations of the recipe and it can change depending on what happens to be growing around you, but the base ingredients are all pretty similar. I got this particular recipe from my amazing aunt, who created it by playing around with some variations of ones on the internet and one she had received from some Amish friends, and adapting them to her liking. She’s been making this one for years now.
It takes about a month to mature, so I recommend starting a batch by early fall, so that it can be ready for the later fall and winter months.
1/2 cup ginger root, peeled and chopped
1/2 cup horseradish root, peeled and chopped
2 two inch pieces turmeric root, peeled and chopped
1/2 cup red onion, chopped
1/4 cup (~10 cloves) garlic, chopped or minced
2 jalapeños, sliced with seeds
Zest and Juice from 1 lemon
Several sprigs of fresh rosemary (or 2 T dried leaves
1/4 tsp cayenne pepper
1/2 tsp peppercorns
Raw apple cider vinegar
Raw organic honey (optional)
Place all ingredients in quart sized jar.
Fill with raw, organic apple cider vinegar and screw lid on. (If using a metal lid, place a piece of wax paper under the lid so that the vinegar does not come in contact with the metal.)
Store in a cool, dark place for one month.
After one month, strain herbs and vegetables using a fine sieve or cheesecloth. Squeeze as much juice out of the pulp as possible.
How to Take Fire Cider
You can keep the fire cider as is, or add 1/4 to 1/2 cup raw honey to the jar after it has been sitting for a month. During the fall/winter months, take 1 TB a day for prevention, and if you feel illness coming on, increase dosage to 1 TB every three to four hours.