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© 2017 by Erika Siegel

Fire Cider Vinegar

December 15, 2017

 

Rosemary Gladstar, one of my herbal heroes, has a mission to help bring medicinal herbalism back into people’s kitchens. She perfected and popularized this folk remedy in the 80’s and it has been passed along ever since. With a quick search, you will find many variations to this recipe and you can feel free to slightly vary to your liking. Fire Cider is somewhere between a medicine and a condiment, and is ideally made just as the summer starts to cool off so that it's ready for you in the fall.   

 

Fire Cider is a warming, mineral-rich tonic combining the healing effects of immune-supportive roots and herbs steeped in raw apple cider vinegar and honey. This fiery tonic is perfect for cold days to chase away the chill. It supports the immune and digestive systems within minutes. I suggest taking a little or a lot daily during the cold months as your immune insurance policy, and take more at first signs of a cold. For weak digestion (bloating, gas), I suggest a hearty splash in a little water before each meal to increase your digestive fire. You can purchase high-quality Red Moon Cider here, or make your own using the recipe below!

 

 

Enjoy your Fire Cider:

  • 1-2 tablespoon at the first sign of a cold and keep sipping on it all day. I prefer it diluted in some water, lemonade or juice.

  • As a tea with extra honey and hot water

  • Drizzle on veggies or on salad as a dressing.

  • Use in marinades, soups and chili

  • Add a shot to a cocktail (Fire Cider Bloody Mary anyone?!)

 

 

INGREDIENTS

  • ½ cup thinly sliced fresh ginger root

  • ½ cup peeled, diced fresh horseradish root

  • 1/4 cup fresh grated turmeric root

  • 1/3 cup onion, roughly chopped (1/2 small onion)

  • 8 cloves of garlic crushed

  • 2 jalepeno peppers, halved lengthwise

  • 1 teaspoon black peppercorns

  • 2 cinnamon sticks

  • 1 organic lemon with peel on, cut into ½ inch pieces

  • ½ organic orange with peel on cut into 1 inch pieces

  • 2 cups raw, unpasteurized  apple cider vinegar, more as needed

  • ¼ cup raw honey, or to taste 

  • Place ginger, horseradish and turmeric in the bottom of a 1-quart glass jar.

 

DIRECTIONS

  • Add onion, garlic, jalepenos, peppercorns and cinnamon then add lemon and orange pieces, pressing down to firmly pack ingredients in.

  • Add vinegar, adding more as necessary to fully submerge ingredients and fill jar.

  • Seal jar. If using a metal lid, place a piece of parchment or wax paper between the jar and lid to prevent corrosion.  

  • Place in a dark, room-temperature spot for 2-4 weeks. Shake every day or so and send your Fire Cider a little gratitude Shout Out for all the colds and flus it will prevent in the upcoming months.

  • When your cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Pour your liquid gold into a clean jar (and label it!). Add honey and stir to incorporate. Taste and see if you want to add more honey. It will be spicy, sour and a little sweet. 

  • Store in the fridge for up to a month. Drink often, stay awesome.

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