Fire Cider

Written By Kristi Hemingway

Fire cider is a traditional folk remedy that fights inflammation, builds immunity and stimulates digestion, all in one swig a day

Equipment:

Cutting Board

Knife

Grater/Food Processor

Quart mason jars

Corrosion-resistant lid

Strainer/ mesh-bag

Ingredients:

1 onion chopped

1 lemon chopped

1 orange chopped

6 cloves garlic sliced

2 jalapeno peppers sliced (can substitute habaneros for an extra kick!)

1⁄4 cup ginger root coarsely grated (no need to peel if organic!)

1⁄4 cup horseradish root coarsely grated (no need to peel if organic!)

2 tbsp turmeric root coarsely grated (no need to peel if organic!); or 2 tsp turmeric powder

1 Tbsp fresh thyme or 1 tsp dried thyme

2 Tbsp fresh oregano chopped (or 2 tsp dried oregano)


Instructions:

I use a food processor because, duh. That’s a lot of spiciness to grate, y’all!

Coursely chop onion, peppers, lemon, and orange. Finely chop or thin-slice the garlic cloves. Using a grater or food processor, grate the horseradish, ginger, and turmeric roots. Stir together the chopped and grated ingredients, adding the herbs.

Pack ingredients into quart mason jars, and cover with organic apple cider vinegar. Use a rubberized cap, or cover the jar opening with a small piece of wax or parchment paper to prevent the vinegar from corroding the lid.

Store the jars in a dark cupboard, shaking vigorously every few days. Allow to infuse for anywhere from 3 weeks to 3 months. When ready, strain out the solids. Add raw, unfiltered, organic, local honey to taste.

Uses

Use Fire Cider as a tonic to keep your immune system and metabolism cooking:

  • If you’re brave, take a straight shot each morning to remind you you’re alive

  • Mix it with some warm water and extra honey for a more gentle experience

  • Try it with sparkling water, or in tomato juice for a mock bloody mary

Add fire cider to food for super nutrition and flavor:

  • Add to soups, stews, salsas and sauces

  • Use as the vinegar in salad dressing recipes

  • Add to slaws, meat dishes or cocktails

  • Use as a marinade for meat, fish, tofu, or roasted veggies

Don’t forget to shake, shake, shake your cider on the regular during the infusion period. Once you’ve strained out the solids, you can compost them, feed them to your chickens for their own feathery immune boost, or dehydrate and grind for a yummy spice blend. I keep my finished cider in the fridge because somehow that shot goes down easier with a chill.

Kristi Hemingway