Fire Cider is a classic folk remedy known as an Oxymel. “Oxy” means acid and “mel” means honey. Together, Oxymel refers to an extraction of plant materials into an alcohol free Raw Apple Cider Vinegar and Honey.
There are many variations to the classic fire cider, however there are a few ingredients that should stay consistent.
These include of a few of mother natures strongest antibacterials including; onion, garlic, horseradish, and hot peppers. Other than these 4 ingredients, I invite you to play around with other ingredients including; Turmeric, Ginger, Echinacea, Thyme, Oregano, and Rosemary just to name a few. Below you can find one of my personal recipes for crafting your own “Kick Ass Immune Cider”, a name given to the classic Fire Cider by my family.
- 1 onion, chopped
- 10 cloves of organic garlic, crushed or chopped
- Peel from 1 lemon
- 2 organic jalapeno peppers or other hot pepper, chopped
- 1/2 cup fresh grated organic ginger root
- 1/2 cup fresh grated organic horseradish root
- 1/2 cup calendula flowers
- 1/4 cup elder flower
- organic apple cider vinegar
- 1/4 cup of raw, local honey, or to taste
- Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
- Pour the apple cider vinegar in the jar until it is 3/4 of the way filled with the vinegar.
- Next, add honey until the jar is completely filled leaving 1/2 of head space.
- Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
- Store in a dark, cool place for a 2-4 weeks and remember to shake often.
- After 2-4 weeks, use cheesecloth to strain out the pulp, pouring the Fire Cider into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
- Taste your cider and add more honey until you reach the desired sweetness.
Shelf Stable: For Years!
Suggested Use: 1 shot (1/2 oz – 1oz) at the first signs of a weekend immune system. You can also steam vegetables with a dash of fire cider as it adds a pleasant taste to vegetables like steamed kale and collards.