Apple cider vinegar is a powerful tonic on its own, however when infused with herbs and spices the mixture becomes even more healing. Fire cider is a traditional folk remedy that can be used to combat illness, warm you up in the morning, and aid digestive processes if taken before a meal. I don’t claim that fire cider heals any ailments, but its use as a folk remedy is longstanding.
- ¼ c horseradish root, fresh, peeled and coarsely chopped
- 1 small onion, slixed
- 3 whole dried chili peppers
- 3 T ginger, fresh, coarsely chopped
- 2 T black peppercorns
- 1 T turmeric, fresh, coarsely chopped
- 1 T mustard seeds, any color
- 1 lemon, sliced
- 16 oz apple cider vinegar
Combine all ingredients except vinegar in a quart-sized glass jar, pour vinegar over ingredients until covered and jar is nearly full. Cover jar with a plastic cap, or line with a piece of parchment paper and screw on a metal lid. Screw lid on tightly, shake vigorously until combined. Allow infusion to sit at room temperature for up to 4 weeks, shaking daily and tasting weekly until flavor is strong enough for your preference. Strain through cheesecloth or sieve, discard or compost the pulp after you’ve squeezed all of the liquid out. Store vinegar in an airtight container in a cool, dark place. Ingredients and quantities are flexible! The general method is one onion/shallot with one sliced citrus fruit, one or more hot peppers, horseradish, ginger, and other anti-inflammatory compounds. Think warming herbs and spices!
I like to mix equal parts fire cider and extra virgin olive oil with a little salt and pepper to make a tasty salad dressing. I also drink my fire cider straight from the bottle in the morning or before a big meal to ramp up my digestive capabilities. I should note that, if you suffer from any reflux type distress, I do not recommend drinking fire cider straight from the bottle.