Sail through the winter healthy and ready to enjoy the season with Fire Cider in your apothecary. Adaptogenic herbs and lifestyle adjustments can make all the difference! Fire Cider is one of your best bets to have on hand to stay healthy when everyone around you is dropping with viruses.

Fiery Fire Cider!

1 medium onion
1 head garlic
2 inches ginger
2 inches horseradish
1 – 2 hot peppers
Apple Cider Vinegar

Pint jar with plastic lid

Mince all ingredients as tiny as possible. A food processor can be used. The smaller the bits, the stronger the medicine! I don’t peel anything as the whole shebang will be strained out. Fill a jar 3/4s full, then fill the the brim with apple cider vinegar. I use unpasteurized, organic and raw. I’m starting with the nutrition of the apple! Tighten a plastic lid or use a couple layers of parchment paper between the cider vinegar and metal lid. Consider changing the parchment paper once a week. Let sit for 3 weeks to a month, then strain and enjoy!

Additions ~ Some people add to their fire cider ingredients: 

Turmeric with a bit of crushed black peppercorns
Sprigs of thyme and oregano

Fiery Fire Cider can be used when those around you are dropping with infections, when the little tickle or headache starts, or just because it tastes so dang good! Consider using it as a marinade and as a base for a dipping or grilling sauce.

It’s so important to know how and why the plants in the remedies work so well for people. That gives so much more info than “this herb is good for this malady.” It gives structure to the remedy. It helps to show what herbs will work well together and the best menstrua to extract and preserve the constituents. We know they work, but when we can give the science behind it, it brings greater understanding of how the plants are working the body and allows for tools to talk about herbal medicine with those who might be skeptical.

Fiery Fire Cider’s superpower constituents:

Heat is what our immune system does naturally at the outbreak of an infection. We call that heat a fever. Fevers happen for this reason: viruses and some live bacteria can’t live at high temperatures. Aren’t our bodies amazing? Our immune system knows what’s up. Fiery Fire Cider gives heat in spades!

Onions and garlic contain acetic acid, which is both antibacterial and expectorant, and anthocyanins, both antiviral and anti-inflammatory, giving these herbs the ability to double team bacterial and viral infections and symptoms that arise from them.

Horseradish contain limonene, both antibacterial and antiviral. This hot-cha-cha root also contains the micronutrients magnesium, potassium, and calcium. These micronutrients, aka electrolytes, return vital minerals to the body that may be missing during times of sickness when folks may not be eating well.

While it’s common knowledge that cayenne peppers contain heat producing capsaicin, that they also contain antibacterial ferulic and cinnamic acids is not so well known.

Ginger contains gingerol. Close in action to capsaicin, it also helps to check nausea and vomiting.

Turmeric – if you choose to add a bit of freshly grated turmeric to your fire cider, You’ll be adding terpenes that are antimicrobial, expectorant, and anti-inflammatory. Consider crushing a few black peppercorns to up the medicine!

Hey Hey! You’re a master fire cider maker!

You might notice that you’ll need to make more over the course of the winter. In fact, all year long, as it goes quickly! It’s so versatile and one of my favorites. Be well and let Fiery Fire Cider become a part of your healthy lifestyle! Big love to you!

Suzanne Tabert

Suzanne Tabert

Suzanne Tabert, bioregional herbalist, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 30 years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. She is currently writing a wildcrafting book that will be able to be utilized by people of all walks of life who wish to take their health back into their own hands. Cedar Mountain Herb School is a member of the American Herbalists Guild and the American Herb Association.

8 Comments

  • Emilie O'Brien says:

    Hello! I have a quick question about Fire Cider – I made a batch last November, when I first moved into my new house. Because of the move, the jar was forgotten at the back of a cupboard – and stewed there for many months before discovery. I finally opened and ‘decanted’ after about 9 months! It smells fine – but I wanted to ask – would it still be OK? Its sitting in the fridge waiting for use or throwing out. Thank you!

    • Suzanne@cedarmountainherbs.com says:

      Plants left in jars of menstruum. Boy does this ever happen a lot! Depending on the menstruum and plant itself, some are ok left in longer. For instance, I keep my cottonwood buds in honey for three to six months before decanting. Very once in a while, I get a jar that ferments because the cottonwood buds were wetter than I realized.
      As far as your fire cider is concerned, if you used onions and garlic, they have their own anti-microbial properties. What does the top of the product look like when the jar is opened? Is it black or dark in color? Any evidence of mold? If so, chuck out the whole shebang. If not, then perhaps it is ok! I would definitely decant it, though.

  • shelia says:

    I have tried this made fresh but I am very hesitant to consume it after it ‘sets”- no matter if it is decanted. Theoretically can’t someone become really ill from this process?

    If one sells this (my friend does) would it be not wise to have people refrigerate it and toss in two weeks?

    Would recommend sterilizing the containers?
    Thanks for the Info!

    • Suzanne@cedarmountainherbs.com says:

      I use my fire cider up to a year without any issue. You can choose to keep your fire cider in the fridge if that gives you more confidence. If someone chooses to sell it, it must be processed and bottled in a commercial kitchen, and yes, sterilize the containers first when selling.

  • Angela Curtis says:

    I absolutely love this! It was a gift from Sarah, and has dramatically changed my overall health and energy in a matter of days! I’m so thankful!
    I’d like to make my own and have a couple questions. First, does any hot pepper work? (I have Thai chilies currently)
    Next, the recipe says to combine in a pint jar, yet the pictures show quart jars – I’d prefer to make large batches because I have a large family. May I quadruple the recipe and use half gallon jars, or double for quarts?
    Thank you so much Susanne!

    • Suzanne Tabert says:

      Love this kind of gift! Any hot peppers will work. We are looking for the capsaicin, which is in all peppers except bell peppers. Make a large jar – as large as you want! xo

      • Angela Curtis says:

        Fantastic! Since the peppers are hotter than jalapeños, is it ok to just use 1 or 2? Side note: I’ve been using the Hydrosol we made as a facial toner followed up with a rose-hip seed/almond oil combination and my super oily and breakout prone skin is looking the best it ever has in my entire 44 years! Cannot thank you enough for sharing your experience and knowledge!

        • Suzanne Tabert says:

          Hello again, love! You can use as many as you like. The point of the peppers is the heat, which kills viruses. That means don’t skimp on them and there is not such thing as too many! I’m so glad to hear the toner and facial serum are working for you. Wooohoo! Herbal medicine rocks, yes?????

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