FIRE 🔥 CIDER “basics.”
You can make FIRE CIDER many different ways, but there are BSICS to follow, to get the best IMMUNITY BUILDING BENEFITS. This information includes many different reciprs, as well as the basics. Remember that the base solution is Apple 🍎 Cider Vinegar, with the mother.
DOSING — Don’t add honey until after the infusion has steeped for 4-8 weeks. Honey can be added for flavor, in teas … or it can be consumed “straight,” at 1-2 Tablespoons daily. 4X daily if you are ill.
The moment it doesn’t have the basics -
• allium,
• garlic,
• ginger,
• horseradish,
• chili peppers,
• whole orange,
• whole lemon,
• burdock,
• turmeric,
• rosemary - it loses effectiveness.
This was MY first attempt at FIRE 🔥 CIDER, and the taste is really phenomenal!
— Love this girl (in attached LINK). She's so funny. Delightful Kentucky Hick. Lol!! Kerr-pow!!!
Check out this video, "Appalachian forager fire cider"
https://share.google/zjdFT7yuwHYo8wOJ7
The following are various different recipes:
FIRE 🔥 CIDER
Posted on October 17, 2024
Homemade Fire Cider Recipe: A spicy, pungent, herbal tonic with a sweet glow. Drink it each morning to enjoy its health-boosting effects or get creative and explore the many ways to use fire cider shared in the post! Fire Cider Tonic is an age-old remedy popular in the herbal community, and especially popular during flu season. Learn more about this magical tonic and how easy it is to make!
PREPARATION TIME:
Prep Time: 20 minutes + 28 days
Ingredients:
• 3 cups Organic Raw Unfiltered Apple Cider Vinegar plus more as needed to cover the ingredients
• ✅ 7 oz Fresh Horseradish, grated or roughly chopped approximately 1 cup
• 7 oz Fresh Ginger, grated or roughly chopped approximately 1 cup
• 2 oz Fresh Turmeric, grated or roughly chopped approximately 1/4 cup (can sub 1 tbsp turmeric powder)
• 1 Medium Onion, chopped
• 10 Garlic Cloves, crushed or chopped
• 1 Lemon, sliced
• 1 Orange, sliced
• 2-3 Jalapeño Peppers, sliced or 1/4 – 1/2 tsp organic cayenne powder
• 3 Cinnamon Sticks
• ✅ 3 Sprigs of Fresh Rosemary approximately 0. 1o z
• 6 Sprigs of Fresh Thyme approximately 0.1oz
• 1 tsp Peppercorn optional
• Sweeten Once Fire Cider Has Fermented And Is Ready To Use
• 1/2 cup honey, plus more as desired
Instructions:
Peel and grate the horseradish. Add it to a 1.5-2 qt sized jar along with the sliced ginger, turmeric, jalapenos, onion, orange, lemon, and garlic. Then, add the fresh herbs, cinnamon sticks, and peppercorns.
Pour the apple cider vinegar into the jar, making sure all the ingredients are fully covered. Add as much ACV as needed to cover the ingredients (this prevents the ingredients from spoiling).
Seal the jar. Use a piece of parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one.
Shake the jar to combine the ingredients and store the jar in a dark, cool place for up to 4 weeks.
Remember to shake the jar once daily to mix the ingredients. (I like to store the jar in the pantry where I can see it daily and remember to shake it)
After three to four weeks, use a fine-mesh strainer or cheesecloth to strain out the pulp and solid ingredients. Squeeze as much liquid out of the ingredients as you can.
Stir in the honey until it is incorporated. Taste and add more honey to reach your desired sweetness. Your fire cider should taste hot, spicy, and sweet.
Store sealed in an airtight jar. Keep in the refrigerator or in a dry, cool place for up to 6 months. Enjoy 1-2 tablespoons daily or use the fire tonic when cooking!
Notes:
The most common way to use fire cider tonic is to drink 1-2 tablespoons each morning. You can sweeten it with a bit of honey before drinking it (which makes it super tasty!) or dilute it with water or juice.
Enjoy a tablespoon or two a day, or when you feel you are coming down with a cold.
goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.
Nutrition:
Serving: 2 table spoons | Calories: 18 k cal | Carbohydrates: 3 g | Sodium: 10 mg | Potassium: 31 mg | Sugar: 3 g | Calcium: 8 mg
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ANOTHER FIRE CIDER RECIPE
It’s time to restock the cold and flu supplies for the year!
First, finishing off the Fire Cider. Will post homemade natural cough drops separately.
You can take 2 tablespoons daily of Fire Cider as an immune booster (think shot glass) or wait and take 2 tablespoons, 2 times a day when you feel something coming on.
3 cup raw honey
3 cup filtered water
2 cup apple cider vinegar
1 red onion, sliced
2 jalapeños, sliced
1 head garlic, peeled and sliced
4 lemons, sliced, peel on
1 orange, sliced, peel on
✅ 1 ginger root, sliced
3 cinnamon sticks
2 tblsp turmeric
✅ 1 tsp oregano
1 tblsp cayenne
2 sprigs thyme
1/2 cup dried elderberries, minced
Combine items in a pot and bring to a boil. Reduce heat and let simmer for additional 10 minutes. Remove from flame and let cool.
Once cool pour into a blender and liquify. Strain through cheesecloth into bottle or jar of choice.
Feel free to add your own personal touch. Drink quick!
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Fire Cider - lemon, lime, oranges, grapefruit, habanero, jalapeno, onion, shallot, garlic, horseradish, ginger, tumeric, black pepper, cinnamon, rosemary, thyme, honey, and apple cider vinegar
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Another RECIPE:
Made some earlier today. I used what’s pictured in addition to cloves, cinnamon sticks and cayenne pepper. Made this poster to go with it when I post my jar. Have to change the “4” years.
• Lemon
• Orange
• Rosemary
• Garlic cloves
• Jalapeño
• Onion
• Ginger
• Cloves
• Cinnamon
• Cayenne
Optional
• horse radish
• Thyme
• Peppercorns
• Habanero
• Parsley
• Shallot
• Cinnamon sticks
• Elderberries

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I use
• lemons,
• oranges,
• 8 to 10 cloves of garlic,
• 1 purple onion,
• fresh rosemary,
• fresh oregano,
• fresh thyme,
• fresh horseradish,
• fresh ginger,
• fresh turmeric,
• black peppercorns,
• 1 jalapeno,
• 1 serrano pepper,
• cinnamon sticks,
• cloves,
• ACV to cover.
• Put wax paper inside of lid. Shake daily , let brew for 6 to 8 weeks. Strain and put in a jar with a plastic lid.
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FIRE CIDER
There are no specific measurements because you can put “anything HEALTHY” in it but this is what I do.
Quarter or slice: (coarse grate)
• 1 RED Onion
• 14 cloves of garlic
• 1/2 cup fresh ginger
• 1/2 cup fresh turmeric (coarse grate, or slice)
• 1/4 fresh horseradish
• 2 large fresh jalapeños
• 1 fresh cayenne pepper
ADD WHOLE
• 4 cinnamon sticks
• 4 sprigs of fresh rosemary
• handful of fresh thyme
• FRESH Oregano; I make cuts in leaves
• A little bit of fresh Basil
• 2 Oranges • Quartered or sliced
• 2 limes • Quartered or sliced
• 1 lemon • Quartered or sliced
• 1/4 cup black peppercorns
ADD ENOUGH TO COVER
ACV with the mother
• You can also add dried elderberries
Press everything down and make sure it’s all covered. I use a mason jar weight to keep it submerged. Put a piece of unbleached parchment paper between the weight and lid. Everyday shake it up and leave it for at least 6 weeks in a dark, cool cabinet. Then strain it and use whenever you need it. You can dehydrate all the herbs and fruits then blend to make capsules and use those also.


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Other photos …
