Fire Cider
Support the immune system, calm inflammation, and improve circulation with this fiery infused vinegar.
Servings: 16 ounces
Cost: $20
Equipment
- 1 quart jar with lid
Ingredients
- 1 cups raw apple cider vinegar
- ⅓ cup raw honey
- 1 orange (with peel)
- 1 lemon (with peel)
- ½ cup horseradish
- ½ head garlic
- 1 jalapeño
- ¼ cup ginger
- 4 sprigs rosemary
Instructions
- Wash and chop all of the fruits and vegetables
- Add all the ingredients except the vinegar to your mason jar, and pack down lightly so the jar is about ¾ full. Use a stone fermentation weight or place heavy roots at the top to weigh down the herbs and jalapeños, which tend to float.
- Pour apple cider vinegar into the jar so that it covers everything, and your vegetables stay submerged (to prevent them from spoiling).
- If you’re using a metal lid, line it with wax paper to prevent the vinegar from corroding it, then put the lid on. Place in a dark, room-temperature cabinet for 2–4 weeks (the longer, the better). Gently shake the jar every few days to circulate the ACV.
- When the cider is ready, strain it using a mesh sieve.
- To make a fire cider mocktail, combine 1 ounce fire cider with 8 ounces seltzer water. Add a squeeze of fresh lemon juice, a sprig of rosemary, and raw honey to taste.
Video
Notes
If all solid material has been thoroughly strained, you can store fire cider in the fridge for up to a month.