Fire Cider

Fire Cider is our family's "go to" remedy whenever we feel a cold coming on or just feel a bit "under the weather".  We take a shot glass full and either sip it or just drink it down depending on the individuals tolerance for the taste.  I personally enjoy the flavor and sip it with enjoyment.  

A shot of fire cider can stop a cold in its tracks.

If I am suffering from a sore throat, my throat feels better after just a few sips. My oldest daughter uses it (along with an echinacea or elder flower tincture) whenever she is feeling run down and reports that along with rest and plenty of fluids she is back to feeling one hundred percent the next day.

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I love it because it is medicine, but also food.  Each ingredient has unique health benefits and the combination of all these fine foods makes for a powerful health building potion.

The internet provides many recipes for fire cider, but the basic components are raw apple cider vinegar, horseradish root, ginger root, garlic, onion and cayenne pepper.  I am excited that my backyard can produce five out of the six ingredients making this cold and flu remedy a must for those who value self sufficiency and sustainability. 

Onions, garlic, horseradish, ginger and cayenne pepper are infused in raw apple cider vinegar.

If the taste is too strong for you, raw honey can be added to the finished product.  

Consider becoming a bee keeper to produce your own honey.  Bees pollinate your fruits and vegetables for greater yields.  Bees are endangered due to lack of flowering habitat, chemical use, and the Asian mite.  Home based bee keepers can help boost the local bee population.  Check out my "The Healing Power of Honey" post.

Fire Cider can also be used as an effective rub for sore muscles.

Last fall I made a few batches and was amazed at how soon I needed more (Sharing with others helped diminish the supply).  I would encourage making a several quarts in the fall so you have a good supply on hand (especially if you are prone to sharing).  

For maximum potency the mixture should sit for four weeks before it is strained and used.  

Fall is the prefect season to make Fire Cider as apple cider can be made from local apples (see my "Making Apple Cider Vinegar" post), and horseradish root, onions and garlic are all in season as well.

Fire Cider

Assemble your supplies;

• Quart Mason canning jar with lid
• Grater and/or Salad Shooter
• Sharp knife
• Cutting board

Assemble your ingredients;

• 1 quart raw apple cider (raw cider contains healthy probiotics) 
• 1/2 C horseradish root - grated
• 1/4 C ginger root - grated or chopped
• 1/2 C onions - diced
• 1/2 C garlic - chopped
• 1 tsp cayenne pepper - dried and crushed 

The first step is to grate or cut up the vegetables.  If you have a thick section of horseradish root, it may be hard to shred by hand and I would recommend using a Salad Shooter to make the job easier.

Horseradish can be a challenge to grate.

Horseradish is a hardy perennial and can be grown successfully in Zone 4.  I would not suggest planting it in your vegetable garden as horseradish will spread like wild fire and you may spend years trying to dig it out.  (A lesson my grandmother learned the hard way.)  The root is dug after a fall frost.

I make three quarts at a time to keep up with the demand!

Fresh ginger root is readily available in most grocery stores.  If you purchase organic ginger root you will not need to peel off the outside skin and can simply grate or chop it after giving it a thorough rinse.

Garlic is fairly easy to grow in zone 4, you can check out my "Growing Garlic" post which provides general information and detailed instructions. 

Break up your garlic bulbs and remove the skin from each clove.  Chop roughly and add to your jar. 

Remove the skin from your onions and dice them into small pieces.  

Place all the grated and chopped vegetables in a glass canning jar, add the cayenne pepper and cover completely with apple cider vinegar, making sure the jar is filled to the very top.  

Add a tight fitting lid, place in a dark cupboard and allow to marinate for roughly 4 weeks.  (If you use a metal lid, place a sheet of waxed or parchment paper under the lid to prevent the metal from coming into contact with the vinegar as vinegar will erode metal.)

Freshly strained fire cider.

After it has marinated for 4 weeks, place a nylon jelly bag in a glass jar and pour in the contents, straining out the solids.  The nylon is strong so you can squeeze the jelly bag vigorously to get out every last drop of the finished fire cider. 

Keep your fire cider close at hand in a cupboard and take a small amount daily as a preventative, or at the first signs of illness.

Tips

• Add honey to taste to make it more palatable and soothing to a sore throat.

• Experiment by adding additional ingredients to the basic recipe.  Some herbs to consider; rosemary, thyme, parsley or peppercorns.  You can also add slices of oranges or lemons.

• Adjust the amount of cayenne pepper if the cider is too spicy or not hot enough.

• Make a tea by adding hot water and raw honey to the fire cider.

• Add fire cider to vegetable or fruit juice or use as a salad dressing ingredient or marinade.

• Soak a cloth with fire cider and apply to sore muscles.

Please note: The objective of this blog is to raise awareness of alternative ways to achieve wellness and to empower you to take an active role in your health decisions.  To accomplish this, you will need to explore these subjects in greater depth and then determine what makes sense for your life.  My hope is that this information will inspire you to start your own search into ways to make your life happier, healthier and more fulfilling.