Fire cider is a mainstay in my herbal arsenal against winter crud. I toss back a shot glass of this immune system boosting tonic every day. On those occasions when I can tell my immune system is messing around with a bug, I tend to toss back more than one shot a day. Made with raw vinegar, honey, and pungent herbs and spices, it’s a spicy, tangy, savory, sweet and sour concoction that’s tasty, as well as good for you.
A couple of points of interest, if you’re like me, and like more than less information (otherwise, just skip the next few paragraphs to the recipe below):
Earlier this year, the University of Nottingham in the UK published an interesting experiment. They reproduced an ancient medieval remedy containing ingredients similar to those used today in fire cider – garlic, onion, wine. Wine in medieval times tended towards the sour, acidic end, and wasn’t what we are accustomed to in modern times. The microbiologists conducting the experiment were “genuinely amazed” by the results, and many modern folk herbalists felt vindicated.
Also of interest, is an unfolding legal drama surrounding fire cider. In a nut shell, three small business owners, all herb farmers, have been sued by Shire City Herbals over the use the name “Fire Cider”. If you read about the background of fire cider, you’ll understand why herbalists (myself and my business included) have rallied in support of the three women being sued. Back in 2004, my business was served a cease and desist over an herb I was selling as a soap making additive. Not in a financial position to be a part of a class action lawsuit taking place surrounding the herb, I quit selling it. I’m happy to say, the class action lawsuit was won, and the name “rooibos” is now public domain. As a long-standing traditional remedy, I hope fire cider will enjoy the same outcome.
It’s not uncommon for herbalists to add their own twist, and there seem to be as many recipes as there are herbalists. The basics we all seem to stick with are garlic, onion, horseradish, ginger, vinegar, and honey. Many add hot peppers.
I’ve put a few twists of my own on the recipe. I use my own homemade raw kombucha vinegar in place of cider vinegar. For a little brightening flavor zing I like to add lemon slices. I’m dealing with osteoarthritis, so I’ve added turmeric for its many health benefits. I also throw in two or three astragalus root slices. Astragalus is effective against viral infections, helps boost the production of white blood cells, and promotes interferon production in the body.
I don’t measure, and honestly, I don’t think it matters for a recipe like this. I tend to throw something like equal-ish amounts of the onion, garlic, horseradish, and ginger into a big jar.
1 or 2 cayenne or other hot peppers
1 or 2 tablespoons turmeric powder (or chopped root, if it’s available to you)
1 or 2 sliced lemons
2 or 3 astragalus root slices
Raw apple cider vinegar
Peel and chop onion, garlic, horseradish, and ginger. Place in an appropriate sized jar. I make mine in a gallon jar. Add optional ingredients. Add enough vinegar to cover ingredients by 3 or 4 inches. Cover with a non-reactive lid (line metal lid with plastic wrap), and let the whole mess sit for about 4 weeks. Strain and mix the resulting liquid with honey to taste.