I feel like all we hear about these days is the importance of our gut health and doing our best to stay healthy through small daily actions.

I learned about fire cider (popularized in the 1970s by herbalist Rosemary Gladstar) a few years ago from a dear friend and do my best to make a batch annually. This one isn’t truly fermented so you won’t find probiotics in it per se, however, there are loads of wonderful herbs and root veggies that are great for your overall health. 

What is fire cider? An herbal tonic that helps boost your immune system, improve digestion and supports preventing the common cold and flu.  

Make it at least 30 days before the winter season begins as it needs to rest in a cool, dark area before you start sipping daily.

What are the health benefits of the fire cider ingredients? 

• Apple Cider Vinegar contains antifungal and antibacterial elements that help keep things like candida at bay. 
• Turmeric is rich in phytonutrients that may protect the body by neutralizing free radicals (pollution, UV rays) and protecting the cells from damage. Incorporating a variety of plant-based foods into your daily diet helps prevent medical conditions such as cancer and heart disease.
• Horseradish is naturally rich in antioxidants and helps reduce inflammation and improve respiratory health (especially when fighting a sinus infection).
• Hot peppers contain capsicum which is high in vitamin C and iron and works to reduce inflammation, aid in weight loss, improve blood circulation and improve bone health.
• Cinnamon is known for lowering blood sugar and has been shown to slow down the breakdown of carbohydrates in your digestive system.
• Honey has high anti-viral, anti-inflammatory, antibacterial, and antioxidant properties. It is great for improving digestive issues, soothing sore throats, and killing bacteria in the body.

INGREDIENTS: 

• 3 cups Organic Raw Unfiltered Apple Cider Vinegar plus more as needed to cover the ingredients
• 7 oz Fresh Horseradish, grated or roughly chopped approximately 1 cup
• 7 oz Fresh Ginger, grated or roughly chopped approximately 1 cup
• 2 oz Fresh Turmeric, grated or roughly chopped approximately 1/4 cup (can sub 1 tbsp turmeric powder)
• 1 Medium Onion, chopped
• 10 Garlic Cloves, crushed or chopped
• 1 Lemon, sliced
• 1 Orange, sliced
• 2-3 Jalapeño Peppers, sliced or 1/4 – 1/2 tsp organic cayenne powder
• 3 Cinnamon Sticks
• 3 Sprigs of Fresh Rosemary approximately 0.1oz
• 6 Sprigs of Fresh Thyme approximately 0.1oz
• 1 tsp Peppercorn optional
• ½ c honey – this is not to be added to the jar until after the straining process! I prefer to take a half teaspoon of local honey with my fire cider shot to not over-sweeten the mixture. It’s a personal preference.  

METHOD: 

1. Peel and grate the horseradish. Add it to a 1.5-2 qt sized jar along with the sliced ginger, turmeric, jalapenos, onion, orange, lemon and garlic. Next add the fresh herbs, cinnamon sticks and peppercorns.
2. Pour the apple cider vinegar into the jar, making sure the ingredients are fully covered with the liquid (this prevents the raw elements from molding).
3. Seal the jar. Use a piece of parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Ball plastic lids are great for this. 
4. Shake the jar to combine the ingredients and store in a dark, cool place for up to 4 weeks.
5. Remember to shake the jar once daily to mix the ingredients. (I set a daily reminder on my phone). 
6. After three to four weeks, use a fine-mesh strainer or cheesecloth to strain out the pulp and solid ingredients. Make sure you squeeze as much liquid out of the ingredients as you can.
7. Stir in the honey until it is incorporated. Taste and add more honey to reach your desired sweetness. Your fire cider should taste hot, spicy, and sweet.
8. Store sealed in an airtight jar. Keep in a dry, cool place for up to 6 months. Enjoy 1-2 tablespoons daily.

***This recipe is inspired by https://goodfoodbaddie.com/fire-cider-recipe/***