Fire Cider

Updated: Mar 23





Friends, I am so excited about this jar of amazing-ness sitting on my counter! Fire cider is an apple cider vinegar-infused tonic that is great for fighting off germs and keeping the immune system running at optimal health. Here's a brief history and explanation of what fire cider is and what it does:


"Fire cider was developed by an herbalist in the 1970s. She started with apple cider vinegar, a fermented ingredient proven to have antibacterial and antioxidant properties, as the base, adding other ingredients such as horseradish (for decongestion), ginger (for warmth), garlic and onion (for antibacterial properties), cayenne (to boost metabolism and immunity), and honey to tie everything together and make the drink more palatable. Fire cider is said to restore and invigorate one’s system, and additionally, many claim it has benefits that include boosting energy, warding off colds and flus, easing sinus congestion, lowering blood sugar, curbing cravings, and aiding digestion." Susannah Chen


I've been buying these tonics from the Farmer's Market and let me tell ya, they aren't cheap! I had no idea how easy and cost-effective this was to do at home. This is a great product to have on hand to stay healthy year-round, and stays good in the fridge for months.


Ingredients


1 Orange

1 Blood Orange

1 Lemon

1 Habanero pepper

1 Jalapeno pepper

3 Turmeric roots

1 Ginger root

1 Onion

1 Mango

1 Garlic bulb

1 Horseradish root

Fresh Rosemary

Dried Oregano

Cayenne Pepper

Cinnamon sticks

Raw Honey

Apple Cider Vinegar, unpasteurized (about 2 1/2 quarts)


Instructions


1. Thouroughly wash produce. Everything will be sliced, skins and all.

2. Slice and layer each ingredient into gallon-sized jar. The jars must be made of glass and have plastic lids due to the acidity of the product. I purchased these on Amazon.

3. Slice and layer the ingredients. The spices I didn't really measure. Obviously the more cayenne used, the spicier this will be.

4. Fill almost to top with ACV. Add honey (I used about half a cup) and re-fill to top with ACV

5. Sit in a cool, dry place on counter and allow to ferment for 15 - 30 days. Give it a gentle shake every few days or so to mix everything up.

6. Strain liquid into a large bowl and transfer into jars. Refrigerate.



I can't wait to have my first taste of this. Waiting 15-30 days for it to ferment will definitely be the hardest part! Have you ever made anything like this before? Would love to hear about it!



Xoxox


Amy











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©2018 by Amy Duggins