Fire cider is a traditional folk remedy — a fiery, warming tonic of horseradish, ginger, garlic, onions, and citrus steeped in apple cider vinegar then sweetened with raw honey. It stimulates circulation, clears congestion, and supports immune function. A spoonful a day through winter keeps illness at bay.
What You Need
- ½ cup fresh horseradish root, grated
- ½ cup fresh ginger root, grated
- 1 whole head garlic, minced or pressed
- 1 medium onion, diced
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1–2 hot peppers (cayenne, jalapeño, or habanero), chopped
- 1 tablespoon turmeric powder or 2 tablespoons fresh grated
- 1 teaspoon black pepper (activates turmeric)
- Apple cider vinegar (raw, with mother) — enough to cover everything
- Raw honey to taste (added after straining)
Method
- Combine all prepared ingredients in a quart jar.
- Pour ACV over everything to cover completely. Press ingredients down with a spoon.
- Cap tightly (use a plastic lid or place parchment between jar and metal lid to prevent corrosion).
- Shake well. Store in a cool, dark place for 4 weeks minimum, shaking daily.
- Strain through cheesecloth, pressing every drop from the marc.
- Sweeten with raw honey to taste. Start with ¼ cup and adjust.
- Bottle and label. Keeps at room temperature for a year or more.
- Dosage: 1–2 tablespoons daily for prevention. Up to 4 tablespoons during illness.
Tips & Notes
- The marc can be used in stir-fries, soups, or as a condiment.
- Make it in September for the winter season.
- Great as a salad dressing base or mixed into meat marinades.
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