But they’re mostly of the modern day sort. Occasionally, though, I come across a recipe or ingredient that seems like it was pulled directly from one of Grimm’s stories. How else could one feel about keeping dragon’s blood in the cupboard, and enchanted fire cider in the fridge?
Though not imparted with any actual mystical powers, fire cider truly is magical in its own right. This tonic is revered by herbalists for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur, and for good reason. It’s an apple cider vinegar infusion that contains “powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers” that make it “especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.” (source)
Because it takes about a month to mature, I recommend starting a batch now so you’ll be ready for fall. I actually have two going – one for the family and one for myself, because I ♥ all things horse-radishy, and I’m not always great at sharing.
How To Take Fire Cider
Many people take 1-2 tablespoons throughout the fall/winter months as a preventative measure, or every three to four hours if symptoms are present.
Here are some more ways to use it:
- As a “wellness shot” – I actually love the taste, so I put about 1 oz. in a shot glass to drink straight up
- As a tea – Breathe in the steam as you sip to relieve congestion
- In juice – For little ones, it’s best to serve a small amount mixed in freshly-pressed orange juice or lemonade
- As a marinade or salad dressing
Fire Cider Recipe
I first read about fire in Rosemary Gladstar’s book, Herbal Recipes For Vibrant Health. This recipe is adapted from her recipe and this one from Mountain Rose Herbs.
Ingredients
- ½ cup peeled and shredded/diced ginger root
- ½ cup peeled and shredded/diced horseradish root
- ½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish
- ½ cup white onion, chopped
- ¼ cup minced or crushed garlic cloves
- 2 organic jalapeno peppers, chopped
- Zest and juice from 2 organic lemons
- Raw apple cider vinegar
- Raw, organic honey to taste
Optional Additions
- Several sprigs of fresh rosemary or thyme (optional)
- ½ teaspoon black peppercorns
Equipment
- Quart-sized jar
- Wax paper
Instructions
Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.
If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best)
When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.
Note: Mountain Rose Herbs suggests that you used the strained veggies in stir fry or spring rolls. Yum!
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This looks disgusting and Awesome all at the same time! haha… We will definitely be making this for flu season, thanks for the recipe! 🙂
I feel bad about saying it looked disgusting… :-/ haha… the pics you took are actually really beautiful and make it look really enticing! 🙂
Don’t feel bad! I felt that way the first time I heard about pairing chocolate and bacon. Sometimes it takes awhile to get used to certain combinations 😉
Hi Heather,
My question is…can I use a lettuce leaf or cabbage leaf to cover the top of the veggies to keep them down? Just wondering.
i would estimate a food grade silicone pad would work better between the veggies and the lid to hold them under the liquid. reason would be anything above the liquid thats food matter could spoil and cause food bourne illness.
I would love to make this, but I can’t seem to find the horseradish root anywhere! Is there a another substitute I could use? I have radishes? Thank you!
I found some in the health foods store.
You need to plant some Horseradish is so easy to grow. I could send you a piece if you need me to fiery1wf@ gmail.com I live in VA
Juse made some of this in a standard 46 oz used pickle jar. If you microplane the roots and the zest, they displace enough volume to where you don’t need to worry about weighing down the others.
chocolate and bacon???? That’s so weird I have to try it.
It is amazing!! I mean, hands down, delicious. But it is very very hard to find clean bacon. Unless you have your own pigs…..
What if I forgot to strain it and it has been in the pantry for 3 months? Is it still good?
I would use it!
Yum!! Even better really
I think the Fire Cider sounds great!
And Dark chocolate covered bacon with sea salt! Yum!
Last winter was really bad for my family….we got sick a lot. We will be making this. I am pregnant. ..I’m sure it’s safe but I just wantednto double check if it is safe during pregnancy? Also, is that 1-2 tablespoons per day?
Thanks so much!!
What about ginger essential oil? I know several women who used it to help with morning sickness? Does it contain the same properties that cause the contractions?
I haven’t researched ginger EO yet, but I will!
I would not use ginger in first trimester. Lemon and wild orange oils are wonderful to smell for nausea in early pregnancy. Or as long as not ingested, or used near due date (can decrease milk supply), peppermint also brings relief to many suffering from nausea during pregnancy.
that’s good to know about ginger! I gave ginger tea to a friend who was having morning sickness. Whew, glad it didn’t have that effect on her (though it didn’t help with her morning sickness either). It’s probably a small percentage of ladies it affects, but still good to know.
If pregnant and using echinacea in place of ginger, how much echinacea should I use? Would it be the pharmacy echinacea?
K’momma, I believe that echinacea is also contraindicated during pregnancy. And I have read contradicting takes on ginger–at least one doc/expert I came across recommended using fresh ginger but avoiding other forms of ginger. I would talk with a healthcare provider you trust before taking either ginger or echinacea.
Do you have the MTHFR gene Heather w that many miscarriages? 🙁 x
Hi Gypsy, in the comment above I am quoting a friend rather than relating my personal journey. I do have MTHFR, but do not have the experience with miscarriages that are often common for those with the mutation. One of my closest friends also has MTHFR and is a mama og six with the same experience as me, so although MTHFR can sometimes contribute to recurrent loss, sometimes it doesn’t seem to have an effect.
I habe the same question. How often do you take this as a preventative agent?
How do you get everything under the brine when you’ve shaken it up?
Oops! I put the “shake well” part in the wrong step – I do it at the end right before I strain to get all the goodness out. Just corrected the recipe – thanks for pointing out my error!
I shake mine every other day or so, the contents will settle back down in a few minutes so not to worry about everything staying covered with the ACV.
Mine floats, should I worry? All ingredients are so light. I can’t figure out how to keep stuff below the ACV line. Would shaking it daily keep the mold from growing? Thanks, my first attempt and I’m so excited, it’ll be ready by Christmas!!
How did this work for you? Did shaking it every day work out?
How long will it keep in the fridge?
Most people say it stays fresh indefinitely. Personally, I make a fresh batch every year because infusions, though they don’t “go bad,” do lose potency over time.
i make it in gallon size twice a year (have to supply the growing family 🙂 ) I just bottle mine, no need to refrigerate and it does hold forever, though we use it fast!
I’ve never seen turmeric in its non-powdered form. I’m new to turmeric but would like to incorporate as it is touted by many. Anyway can I buy it at a regular grocery store? Maybe a health food store if not?
I find mine at a local health food store. It’s not always in stock, though, which is why I suggest an alternative if it’s not available.
I get mine at the green grocery store ( fruit and vegetable store)
If you have a Whole Foods near you they usually carry it fresh.
Fresh turmeric is usually available year round in Asian stores if you happen to have one near you. It’s great for inflammation and has been used forever in countries like India for it’s healing properties. Local stores won’t have it in stock just yet as the harvest is generally late October, early November.
If you can’t find fresh turmeric, you can add 1 Tablespoon organic dry turmeric to this recipe!
I found Organic Turmeric Root from Amazon.com, after searching health food, grocery and asian stores in the area. It is really good quality and not terribly expensive.
P.S. so it’s cultured right. Probiotics
No, it isn’t a ferment, it is an infusion.
Regarding the use of ginger in pregnancy: http://www.nlm.nih.gov/medlineplus/druginfo/natural/961.html. The relevant passage: “Pregnancy: Using ginger during pregnancy is controversial. There is some concern that ginger might affect fetal sex hormones. There is also a report of miscarriage during week 12 of pregnancy in a woman who used ginger for morning sickness. However, studies in pregnant women suggest that ginger can be used safely for morning sickness without harm to the baby. The risk for major malformations in infants of women taking ginger does not appear to be higher than the usual rate of 1% to 3%. Also there doesn’t appear to be an increased risk of early labor or low birth weight. There is some concern that ginger might increase the risk of bleeding, so some experts advise against using it close to your delivery date. As with any medication given during pregnancy, it’s important to weigh the benefit against the risk. Before using ginger during pregnancy, talk it over with your healthcare provider.”
I have a close friend who was poisoned by Cross Bow about 25 years ago. They expected her to die within 5 months. A Naturopath sent her to a detox clinic in Washington. She has always treated herself naturally. She has about 1/3 lung capacity and the doctors have always been amazed that she isn’t on oxygen. Many years ago she started making a concoction she calls “gunk”. She combines garlic, onion, horseradish, ginger, and cayenne, no measurements. She eats it by the spoonful anytime she starts to feel respiratory issues. Works great! I will share your recipe with her. Thank you.
Do you have the recipe to make “gunk”…I have respiratory problems…thanks
Sorry Patricia. My friend doesn’t use measurements. She just combines what she has on hand. I would say you could use a little less of the very strong things like the cayenne and horseradish just so it’s a little more palatable. It is strong stuff. The important point is to get fresh organic ingredients.
That ‘gunk’ is the basic Fire Cider recipe from Rosemary Gladstar and can be found here: https://www.youtube.com/watch?v=JU8U0bDmXks&feature=youtu.be
I’m so trying this one ! I’ll be using a metal lid, so I believe I’ll just have to lay it on the jar, without tightening it, to allow CO2 to escape, right ? Just making sure ! Thanks for the awesome recipe 😉
Put a piece of plastic wrap or wax paper between the lid and the contents – works great.
This isn’t a ferment, it is an infusion. You can tighten the lid, or else you’ll get fruit flies!
I am so going to try this. I love the idea of doing it as a preventative and I bet it lasts a long time if you do a shot or so a day. Perfect Fall and Winter hack! 🙂
I don’t add the honey to the finished product because I use it as the acid in salad dressings and I also add to to other recipes for a punch of heat and spice.
I also use this as a tonic in the morning with hot water and raw honey. Helps with arthritis and as a preventative for colds and flus.
Any possible way of subbing some for the onion…like extra garlic maybe?
Yes, you could substitute the onion for more of the other roots/veggies.
Thank you!!
Can I sub regular bell peppers for the jalapeno peppers? My family is not into anything jalapeno.
Yes, you can. Though a hot pepper of some kind is usually included, you can certainly adapt the recipe to suit your tastes.
I would love to buy fresh turmeric root, but the nearest natural food store is an 8 hour round trip for me. (What can I say… Texas is big…
check out Amazon. I have purchased from this seller before and have had good product delivered….
http://www.amazon.com/Turmeric-Root-Whole-Organic-Grade/dp/B00FCJXSNK/ref=sr_1_2?ie=UTF8&qid=1413769677&sr=8-2&keywords=fresh+tumeric
How much do you take at a time and how often? I’ve seen different things in the comments. I’ve never made or used anything like this but I’m trying to go more natural and healthy. This does look great! I have a garden full of jalapenos right now, its about the only thing that has lived! I’ve never had a garden until this year.
in our house we use a shot glass – if i use really hot peppers (hotter than jalapenos) may be half a shot glass; for the kids i would dilute it with some organic apple juice;
and keep on with the gardening! 🙂
Hello there and thank you for this recipe! I was wondering if I can use tumeric powder? Or is the root more effective?
you can use the powder though the root is more potent – i think
been making this kind for years now in a gallon jar and throwing every thing in the blender with enough vinegar to make the blender go; it is all finely chopped that way and once i strain the first time i put the pulp back in the jar and add some more vinegar – for a slightly milder version we use as salad dressing once it sat for another month or so; best stuff ever for what cold may try to sneak up!
My family is always decimated by cold/flu season & I’d really like to start trying some natural healing alternatives this year. I have a 3, 4 & 6 year old… should I mix 1 tablespoon in juice for them to start with or should I start with even less in the very beginning? How many times a day is it ok to give to the littles as a preventative measure & how many times a day if they are actually sick?
Could you please tell me if raw apple cider vinegar is Bragg’s with the “mother”? Thank you. Lori
Yes, it is 🙂
Thank you Heather
How much would you suggest for little ones – a teaspoon? Then, the same “dosing” instructions if symptoms are present?
Would there be any harm to juicing everything after the month of letting it sit?
It will last much longer if the roots/veggies are strained, I believe 🙂
I strain it all out, and freeze it. I add it to stews and soups and casseroles in small amounts in order not to waste anything, and it actually tastes quite good!
I wouldn’t try juicing or blending it all up, it might make it harder to digest and using the ‘mash’ in cooking is a great way to not waste.
I am going to try it. My son will be 3 next month and it is so hard to find cold meds for kids his age that actually work and are age and weight appropriate. Not to mention the side effects that they can cause. This will be a great remedy for us, but i dought i will get my husband to drink it. Thankyou for sharing something so useful and easy!
Thank you, Heather, for this recipe, website, and taking the time to answer our questions!
Just a clarification, please…I am new to fermenting, and so have never made anything like this before…you put the wax paper on top of the jar, then the lid, but do you put the screw ring on at all? Maybe just on lightly?
Hi Christy, yes you can screw the lid on. Unlike a true ferment which will create a lot of gas as the good bacteria grows, this is is more of an infusion which simply draws the antimicrobial properties of the roots/veggies into the vinegar. Hope that helps!
We use elderberry syrup in the fall/winter in the same kind of way, as a preventative, but also as treatment if we get sick. Is this something we could use alongside elderberry, or would it be one or the other? Thanks!
We use both this and elderberry syrup.
You are so wonderful to take time to answer all the questions. I love your website and have gotten many great recipes. I really appreciate you time and dedication to help us all
How much would you suggest for little ones – a teaspoon? Then, the same “dosing” instructions if symptoms are present?
As Long as the “little ones” are more than a year old: honey should NOT be given to infants less than a year old.
Okay . . . so this does NOT act like a true ferment? I was wondering whether I could safely use a fido jar with a thick rubber gasket?
Argh. I just made a batch with my last bit of ACV (had to top off with a little bit of white vinegar, then accidentally added the honey…did I just ruin the batch? What happens if that sugar is in there during fermentation? Thanks.
Hi Bryan, I’m honestly not sure, sorry! It might be fine depending on how much you added.
Hi I did the same thing! How did yours turn out??
Hi, i also just added the honey prematurely. Will it still turn out ok, did yours? Thanks in advance.
Hi!
I was so excited to make this and have been diligently watching it that last few weeks! Today I noticed a white film on top, it doesn’t really look like mold but I’m concerned none the less. Perhaps its a “mother” or sorts due to the raw apple cider? any ideas please???
It could be a “mother.” I can’t say for sure because I haven’t seen it, but if everything is under the liquid that would be my first guess.
Yes, everything is still completely submerged and all the contents still looks healthy and clean. After scanning many photos online I feel like this is what it has to be. Do you think I should just leave it be for the duration of the process or maybe skim it off? Do you know if this is common?
I would skim it off. Yes, I have heard of raw ACV doing this – some say theirs actually resembled a kombucha scoby!
It does look and act just like a scooby! Guess I can start my own ACV practice now, ha ha! Thank you for all your help!!
I’m certain it is a “mother” or SCOBY. I say this because I brew a hair conditioner from horsetail, nettle and rosemary; just a very strong tea from those three ingredients, and add the same amount of ACV. I keep it in a jar in the shower, and add the same amount of water to a glass full, to dilute it when ready. I was gone a week for vacation, and when I got back, there was a SCOBY growing on it, from the Braggs vinegar I use!!! I wanted to do something with it, but alas, threw it away.
As long as it doesn’t smell bad, it should be good.
I have been brewing my fire cider for almost a month now. Though it isn’t quite “mature”, I have had to use it anyway because my dear grandchildren were kind enough to share their cold with me. Let me tell you, this stuff cuts right through that early morning mucus! One teaspoon swished around then swallowed did the trick, and another teaspoon at noon was a blessing! Cleared my sore throat within the first couple of doses! Then, in the evening I took one teaspoon of elderberry tonic, gargling with that, and it soothed my throat for bedtime! I am new to these herbal remedies, but they are sure working for me and I am glad I have them!
Two days in, and my fire cider is blue/green on the bottom. I’m guessing this is mold…but how/why/what!!! Mold shouldn’t be able to grow immersed in vinegar. Anyone else experience this? Help?
I don’t believe it to be mold. I’m thinking the blue/green color is from the garlic or onions; these plants absorb copper in the soil, & when they sit in vinegar (or lemon juice) a chemical reaction takes place. I’m sure you’re fine. I made dill pickles last year and all the garlic turned blue that I used! We all enjoyed those pickles — I’m still here! 🙂
Thank you Margaret! I think you’re right.
@Davina the same thing has happened to me 24 hours into making it. Did you find an answer as to what this is (i.e. A reaction or mold)? Wondering what I did wrong.
Rachel – I’m not 100% sure. But I sniffed it and no offensive odors. I’m going to let it sit for the month, and see how it looks then. If it’s mold, it will grow. If it’s the chemical reaction that Margaret mentioned, then I assume the blue will not spread. We’ll see!
I just went to buy everything I needed and couldn’t find horseradish root anywhere! I’m so disappointed. I assume that it is very necessary. Any suggestions about where I could order it online?
Hi Maranda, horseradish is one of the “pillars” of this traditional recipe and I love using it, but I think that a cider infusion made with just the other ingredients would be very beneficial. Not quite as delicious in my opinion, but still beneficial.
Thank you so much!! I love your blog and look forward to learning more 🙂
Do you have any suggestions as to what type of jar to use or where to get the fermenting weights?
I used simple gallon jars, or you could use canning jars. I didn’t use weights…just shook it every time I thought about it, but it isn’t necessary. In fact, one ‘recipe’ (on Mountain Rose Herb’s blog)suggests you bury it for one month …so having it weighed down, or even shaking, isn’t needed.
I am so going to try this. I hardly get sick buy my husband and son alway do during the fall/winter season.
for those that are looking for the fresh Tumeric. If whole foods is not close to you, look for small Indian markets in the area. Tumeric is one of their basic staples.
This is a great recipe, thank you. When my nose is running with allergies I mix a teaspoon of grated horseradish with a tablespoon of organic cider vinegar and it really helps. Your fire cider recipe is about to be brewed at home 😀
FYI,the onion is important because it contains high amounts of Quercetin- which is a natural antihistamine. I prefer red onion, i believe it has a higher content.
Does it have to be raw apple cider vinegar and raw honey? Would pasteurized not work?
Hi Tori, pasteurized will work 🙂
Pasteurization removes most of the beneficial traits of both ACV and honey. Unpasteurized, raw is recommended to get the full benefit of this recipe.
Can anything be substituted for the turmeric? I can’t find it any where.
Yes, you can use extra ginger and/or horseradish.
Mountain Rose Herbs has everything (since this comes from them). I’m not affiliated with them, they are just local to me, and I pick up orders pretty regularly, and they are wonderful people.
They have a blog, and you can look up the original recipe there.
I have made this two years now, and this year, made two gallons…to give some away. I use it in a shot glass every morning, and also put it on pretty much everything I cook (pasta, rice, salad). I saved the remains from the straining, froze it, and add it to stews and soups for an extra “punch”, too.
Is there something I can use aside horseradish or radishes? I have a life threatening allergy to both as it naturally contains compounds similar to sulfa medications and I am not sure my cider would be as fiery without it.
Interesting: I also have an allergic reaction to sulfa drugs (although I don’t believe it is life threatening) and I have no issues with either horseradish or radishes (not related: while both horseradish and radishes are part of the Brassicaceae family of vegetables and they are both roots, they are different species).
Horseradish is important to this recipe, but my guess is that if you increased the onion/garlic/hot peppers/turmeric and ginger, it would probably be nearly as good. I would also add Rosemary, as it is beneficial as an antibacterial plus, it helps get the blood flowing and stimulates and cleanses the nervous system, which is comprised of the brain and spinal cord and is the most important system in the body.
I just strained mine off after only two weeks as was the direction on another recipe. Now I am reading that it should set longer. I am wondering if I should just pour it all back together again and let it set. I put my “juice” in the empty apple cider bottles.
thanks for all the great info!
It really should sit for at least 4 weeks to get the full benefit of all the ingredients as they ‘simmer’ in the ACV.
I’m new to your blog and this is the first time I have left a comment. This looks so intriguing! As someone studying herbs right now, I definitely am going to have to try this one. Thanks for sharing! and P.S. pinned to a few of my boards!
Any ideas on canning this ? I wonder if the process of heat treating it would diminish the effects ? Freezing in ice cube trays ?
Hi Heather, given those two options I would probably freeze it, but fire cider stays good indefinitely so I personally keep it in the pantry. It loses potency slowly over time, but I’ve never had a batch go bad or anything.
I freeze horseradish in small quantities after I make it and it stays very potent. It gets mild as it sits in the fridge.
Hi all
I made my fire cider and with in 24 hours of having it in the jar my garlic turned blue it was all submerged and there was no way it could be mold only sitting such a short period of time. I was releaved to read margarets comments about the possible chemical reaction. It was only the garlic that turned a beautiful azure blue. Whew for I was drinking it anyway : )
Lol! Yes, it is a reaction between sulphur and enzymes. It doesn’t always happen because sulphur levels vary, but I’d say you got a good head of garlic. More here: http://whatscookingamerica.net/Q-A/bluegarlic.htm
Hi,
So I have had great difficulty finding horseradish anywhere. I was wondering if I could use extra “regular” radish along with extra ginger and garlic? I know horseradish if preferable, but will regular radish contain similar goodness?
Horseradish and radishes are totally different veggies. From “queenof siennaskitchenjournal”:
‘I thought for sure the hot spicy horseradish root and the familiar red radish were from the same species but they are not. They are part of the Brassicaceae family of vegetables and they are both roots, however they are different species.’
So, no they can’t be used interchangeably
This is a wonderful recipe. Have really gotten into infusing water with whole food ingredients to nutritionally boost my hydrating efforts and have had great results. Am definitely going to try this one. This recipe is genius! Thanks.
Hi Heather,
I listened to you on two different health summits and really enjoyed learning more from you. I have made this recipe and our family is hooked! I have an important question however. My son has thyroid problems, leaky gut (we think), food sensitivities etc. I just want to make sure it is OK for him to have the cider. I did not think it would make any of that worse but thought I should make sure. I made it especially for him because I want to prevent any colds, viruses etc. Thank you so, so much!
Has your son tried the GAPS diet that heals and seals leaky gut? We’ve had wonderful success for our son with it! How did your son do with the fire cider? I’m going to make some for our family, I’ve heard great things about it!
Can we not peel the ginger n turmeric, process it rough in a food processor? Please reply soon. Thanks.
Lori! Look into the Paleo Approach, by Sarah Ballantyne! It’s all about the Autoimmune protocol diet, and how to reverse AI, and leaky gut via diet. AIP is an extremely restrictive form of paleo designed to weed out all allergenic foods, and to reintroduce them on a rotating schedule, after several months. So things that would normally be allowed on paleo, like nuts, seeds, and nightshades, are all huge no-no’s on AIP. Bone broth is also a huge mainstay of AIP, and incredibly good for leaky gut syndrome. In the fire cider, the only thing that would contraindicate AIP, would be the jalapeno’s. They’re a nightshade.. but if you left that out, it would be fine I would think! Also look into Tumeric paste, and golden milk!
Hello! How necessary is the weight? It is left in the jar the entire time? Where can I find one of these? Will shaking it occasionally suffice? Thank you this looks fantastic!
I did not weigh mine down, and shook it only when I remembered, as I had it in a dark closet. It will infuse anyway, you just shake it to speed things up a bit, I guess. Mountain Rose Herbs employee told me you don’t need to shake, when they put it in the ground, you can’t shake it, so there is no need to worry. Just shake when you think about it, and, again, you don’t need to weigh it down.
I LOVE this stuff!!!
I have never made this but I have made sauerkraut and if you don’t keep the cabbage under the liquid it will spoil, so this may be why you need to, sounds like to me this will ferment like kraut seeing that is not refrigerated, but the vinegar may keep that from happening but you can make a weight by filling a plastic baggie with water to keep everything under the liquid
I couldn’t find horseradish root in the store. Do you think that “prepared” horseradish in a jar would be ok to use? The only other ingredients are vinegar, salt, and mustard oil.
I haven’t tried it, but I know some other people have had success with prepared horseradish 🙂
Read labels – prepared horseradish often has other ingredients (read crap) added to it that you may not want.
Yes, it does Bernie …. most notably, artificial flavoring. Although some brands use mustard oil for the heat.
Horseradish starts to lose its heat once it has been sliced/minced. The only way to keep the heat is to freeze it.
So true. I made homemade horseradish this year with org. acv. So I may use that instead of digging up another plant… since I was really only planning to dig up one this year.
Hmmm… maybe I will dig up another. I love all things horseradishy too. Looking very forward to trying this. Thanks so much for taking the time to post it!
there is a place called millers natural foods in bird in hand Pa. they have all but thyme and rosemary the brand of raw vinegar they have is Braggs raw apple cider vinegar with mother its the best will take your order over the phone and sent to you next day all you do is put check in mail when receive your package I get mine most time in two days they ship ups their number is 717-768-7583 amish owned business never had any bad items all vegs organic even carry raw honey
Do you have to drain off the vegetables? I made mine by blending it in the blender so my veggies are ground up enough that you can just take a spoonful and swallow it veggies and all.
Most herbalists strain off the veggies, but I don’t see why you couldn’t do it your way 🙂
Do you refrigerate yours?
I’ve made this for two years, and I’ve never refrigerated it. I take a shot every morning, and made two gallons last year….so it should not get moldy, the ACV should prevent that.
I have some from 2013…same recipe….do you think it is still good?
just your opinion, but… I made this and a month was up a week or so ago. I strained it, added honey to half, kept the other half plain, and then put it back on my shelf. I just thought about whether or not I should refrigerate. The one without honey is a bit tingly. Would you still use it? I mean, it sat with the veggies for a month not in the fridge. One week without should be fine… Perhaps? 🙂 Thanks.
The ACV should prevent any mold or other bacteria (bad kind) I have never refrigerated mine, and I’ve made it for several years now. I congratulate you on your hardiness trying without the honey. Honey is actually great for you when organic, raw and unfiltered (especially local to you). It is also anti-bacterial and will also help with keeping it uncontaminated. I put just enough in mine to give it a bit of smoothness, and I think it adds to it, taste-wise. I KNOW it adds healthiness.
I just strained my vinegar and it is so delicious! I tried a spoonful and it cleared my throat and sinuses right up! This will definitely be a yearly thing for me.
Hi there,
I was wondering if knew if leaving out the lemon would be okay. I am allergic to citric acid (worst allergy every IMO) and can’t touch lemons/oranges/limes/etc after they have been cut open.
Thanks,
Aimee
Yes, it would 🙂
Hello Heather:
I am new to your site and I am excited to try this Fire Cider Recipe- I was able to order the turmeric root; but received horseradish root powder instead of horseradish root- what are your thoughts on substiuting with maybe 2-3 TBLS of the powder?
Thanks so much,
Kelli
I’m allergic to jalapenos. Can I use cayenne pepper instead or will that affect the fermentation?
Yes, you can!
Previously I made this via Sarah Pope’s “master tonic” recipe; this time I’m trying yours with the turmeric and lemon. I made it yesterday because I found horseradish in my organic market, which is the hardest one to find. They didn’t have any hot peppers of any kind yesterday or today, and I tried Whole Foods and a couple other stores in town, grr. I guess I’ll keep looking and add the hot peppers when I finally find them (or maybe steep them in their own container of ACV and then mix it with the rest; depends how long it takes to find them). Or, my market does have dried organic hot peppers now…do you think fresh/raw is the critical factor here, or is the capsaicin the active ingredient the peppers are adding, and just as good from dried? (I do have access now to non-organic peppers, but I thought, why use those when everything else is organic).
I prefer fresh, but I think dried would work just fine 🙂
I wondered if whatever vitamin C transfers from the fresh peppers is a critical component (it wouldn’t be a “megadose” by any means)…but assume most of that would be gone with dried peppers since it’s heat sensitive. I figure the peppers are there more for their capsaicin (the heat) and that’s still there with the dried.
Yes, you definitely want organic peppers, as peppers are one of the “Dirty Dozen” ; produce that have the most pesticide and chemical use, so they are very toxic to consume.
Check out Dirty Dozen to see the rest of the list, and to find the “Clean 15”.
For Mary:
Mine floated, too, and I didn’t worry about it. I shook it every time I remembered, as I had it in a dark closet, and eventually it all sunk. The ACV should prevent any mold. BTW: After I strained it (yes, you could just blend it all up and consume it that way), but I took the ‘used’ remains, put them through a blender, and froze them. I take a tablespoonful or so and put in soups or casseroles, or stews, and pot roasts. You’d be surprised how just a little of it gives a great flavor!
I love the idea of this and will probably try making some for the rest of my family at some time but since I have an allergy to pepper (the capsaicin) it looks as if I will not be able to partake of the remedy. 🙁 But atleast I can share it with everyone else since they have no issues with pepper. Do you think it would work as well without the peppers?
It will have slightly different properties, but if it were me I’d absolutely make myself a batch without the peppers 🙂
Just wanted to say this stuff is great! It’s so warming on a cold day and you feel the effects in your sinuses immediately. Think the hardest part for me will be NOT guzzling it down in a few days 🙂 Thanks for posting.
I don’t see mention of fermenting or using an airlock. I just want to be sure I am understanding the process before I ruin it. Airtight lid? Thank you!
Yes, airtight! It’s infusing rather than fermenting so there aren’t the same concerns with pressure buildup.
First time I made this it was a small batch and I did use Bragg ACV. This time I made 2 HUGE batches but used regular vinegar. In theory it should do the same thing right? Can you tell me why you strain the veggies from the liquid after its done? Its possible just to leave it liquid and veggies as is? I know ACV is very healthy and helps kick colds to the curb but vinegar in general should still help right? Ive been sharing this with my readers and they love it. Thanks for the great recipe 🙂
ACV with the mother has not been distilled like ACV without the mother or like white vinegar. The distillation process has left the vinegar ‘sterile’ removing the natural goodness from the vinegar.
That said, I just strained my fire cider and put the veggies into a jar of white vinegar because my ACV batch is still brewing. Once it is complete, I will transfer the veggies into some of the ACV.
I love this stuff (even without honey)!
ACV does have some unique properties, but regular vinegar will work. I strain because it extends the life of the tonic and because I don’t like mushy veggies. They are delicious in a stir fry, though.
I have my batch started and it already smells wonderful. I shared your recipe on my site.
I could not get fresh turmeric out where I live or fresh horseradish. So I did put 1 tsp of ground turmeric and 1 TBS of organic horseradish sauce. A friend of mine used to make something very similar and I loved it! I haven’t seen him in ages and he used to make me a jar. I would put 1 TBS of it in small glass of tomato juice each morning. Man it’s just the tastiest stuff!
hi. I just bought Medicinal Herbs by Rosemary Gladstar and made the fire cider recipe. The recipe in the book says to put it in a warm sunny spot in the house which is what I did. Many online recipe’s say to put in dark cupboard. I am wndering why the difference. Did people have problems with it when put in the sun? and should I move it to a dark cupboard?
I was confused the first time I made this, too. MRH blog had the same conflicting instructions, but I emailed them, as one had the sunny spot, another had burying it in the ground for 6 weeks..no sun there!…MRH said that it was a choice of either option…either will work. Sun or dark, the herbs and roots will infuse the ACV, and be wonderful!
Actually, I bought some a couple years ago. Came in an interesting bottle and was not cheap but from the ingredients listed here, probably justified. I liked it but haven’t had any since. Actually, ACV by itself is not a bad idea either. Bul I will definitely try this, even experiment with it. Thanks.
Ahhh I totally added the honey before the ferment…mega baby brain…is it ruined? What do I do now?
I think it will be fine. It’s actually an infusion rather than a ferment, so the honey shouldn’t inhibit anything.
Ok great! thanks!
How did this end up turning out for you? I just did the same thing!
Hi Heather,
I made Fire Cider from your recipe earlier this fall. It is keeping us healthy through cold and flu season – thank you so much! It’s pretty incredible. I have already gone through two large batches I made. Do you recommend re-using the roots/veggies/herbs and add new ACV to make more of the infusion or is it better to start with fresh roots/veggies/herbs?
Thanks,
Jessica
I’m so glad you like it, Jessica! I usually start with fresh roots/veggies/herbs in each batch 🙂
Hello I’ve been cooking all my 70 yrs raising at least half my food. Recently I became violently allergic to peppers and have read a lot about nightshades, which include tomatoes potatoes eggplants and peppers. What caused this was NEEM Toothpaste, which I had just gotten to help with tooth work. NEEM is a nightshade!!
No one in thousands of groups and health conscious people that I know was aware of this.
Well here’s the scary part: I read up on nightshades and the easy way to explain is they use calcium to harden your tendons and ligaments into bone “calcification”. I wonder why all of Mexico does not have this problem, why we are getting more and more people having complex allergies to plants that were unheard of when I was a young person in the 50’s? I got super-allergic to lavendar after placing a big batch of dried plants in the bathroom. Is it because 100 yrs ago no one could have had lavendar soap deoderant shampoo eo laundry soap thus total immersion? It is not “normal to human life” OR OR is it that some “corrupted food substitutes” have changed or broken individuals bodies so they get these odd allergies?
Would love to know what you could find out Heather….and anyone else too! I’ve long been a nutritional intuitive (aka grandmother lol) and this is a great recipe, just what I need for winter dampness…. AND I have LOTS of horseradish here, So. Oregon tiny farm, if any farmers want to contact me, we might get the barn man to dig some. Very resilient, dont put them where you dont want them to stay. Deep roots in semi shady flat bed. 2 ft apart they get HUGE!!!
I too have been coming up with wierd allergies later in life rather at a young age. I have done a lot of reading and asking and after having a reaction to my allergy shots and being told I could no longer take them have come to some conclusions. I have come to a decision that all the GMO products, feed for animals and man made chemicals in everything along with the antibiotics and steroids/hormones they give to food source animals has a lot to do with these issues. I think there are more people being diagnosed with gluten sensitivities due to GMO grains. I am trying to switch everything I can in our household to natural, homemade, home grown or purchasing from a local Amish bulk food store where I can get the products they harvest and use themselves. Don’t know if any of this helps but thought I would offer my 2 cents worth since I have same experiences.
This was a hit at the office so I am thinking about making a big batch. It was fun to make but time consuming. What if I put whole ginger root in the food processor without peeling? Any reason peeling is necessary? Do you think the other roots will chop easily in a processor? Thanks!
I always turn a salvaged plastic lid upside down and use it to hold ingredients down in a concoction like this. Just find a plastic lid from something else that fits just inside the neck of the jar you are using, turn it upside down and screw your jar lid on top. So you are using the salvaged plastic lid like you would use cabbage in sauerkraut making. Your jar lid will hold the salvaged plastic lid down into the neck of the jar and keep your ingredients from being air exposed so long as there is enough liquid in there. For instance I have plastic lids from peanut butter jars that fit perfectly just inside my wide mouth canning jars, and some larger lids that fit perfectly inside my gallon size jars. They make things easier. Also if you use canning jars you can buy plastic lids for them pretty cheap and not have to deal with rusty lids. Salvaged plastic lids make nice baby chick feeders too.
Also one other question….if it’s not a ferment then why can’t I let it sit in the fridge? If just an infusion it seems like it wouldn’t matter? Would it?
Hi Della, you might be able to, but it would slow down the infusion process. Traditionally it is made at room temperature.
I live in the tropics (Thailand) will the wait time be the same?
Today I strained the month long comcoction , added a couple tea.spoons of honey ..tried it ..added a couple more ..tried it again ..added a little more ..tried it again ..It’s as good as it’s going ta be 😉 must have 3 or 4 oz.s honey it in ..wouldn’t want to take more than a tablespoon a day ..it’s stronger than I thought it would be .. guess that’s good
Just wondering if opening the jar every once in a while (during the 4 keew period) to “steal” a spoon or so, would do any harm to the final product. I’m asking because I felt I could be starting a cold and could not wait for the full steeping period.
Because it is an infusion rather than a ferment I think that opening the jar would be fine.
Rosemary gladstar is the “queen ” of the herbalists . She is a legend in her on time. All her books are wonderful & she is an amazing empowering teacher . Check out her youtube videos . So grateful she was one of my teahers down the herbal path. Thanks so much for posting this recipe . ” Free Fire cider!”
Trying to find recommendations what to do with the mash after I have strained the cider?
Hi there! I just made my first batch of fire cider and it is completely bluish-green! I’ve read in other comments about the garlic turning blue, but my entire batch is blue. All of the solid ingredients look as though they have been dyed and after straining them out, the liquid portion is also a cloudy bluish-green. I let it sit for just under 4 weeks. My batch didn’t include turmeric or jalapenos so those colorful elements are missing. I tasted it and it seems to taste fine but I do not know how to determine if it is bad or spoiled. Please help! I would be crushed to have to toss it.
Hi Lucy, depending on the amount of sulphur in garlic the reaction that causes the color change can be quite strong. I can’t say what you should do, but if it didn’t smell “off” to me I’d use it.
I made this using turmeric powder because our store didn’t have the fresh root. My fire cider tasted like I was drinking French’s yellow mustard! Strange taste, but I’m used to it now. 🙂
How long is the product good for once it is made? An approx time frame would be great
I have the same question, as I made a batch last winter and still have a little left in the refrigerator that I’d like to use today since I’m fighting a cold.
Once made, how long does it keep and do you need to refrigerate it?
Sounds amazing! I home brew kombucha which I normally infuse with lemons or fruits and ginger. I am wondering if anyone has tried adding kombucha in place of the ACV.
I am about to make this. I have washed and dried the ginger, turmeric and horseradish. I am about to peel them and was wondering how can I use the peels of these roots. They are organic and I have washed them well. Do you have any ideas? Or could I just leave the skin on and chop or shred them directly? TIA.
Save them with other scraps to use in a bone broth. That’s what I did!
How much and how often do you take this.
We make our own cider. Any tips on turning it into AVC? I am going to Google it but wanted to see if anyone here knew. Thanks!
A friend is guest posting on that very subject here tomorrow! 🙂
I made a batch a couple weeks ago, and my garlic/onions turned a little black. Is that normal? I didn’t seal my mason jar with boiling water, I just pushed the top down and closed it tightly. Is my batch bad?
Thanks!!
I can’t share mine with my MIL because the vinegar is too acidic and she has a condition. Any effective alternatives for the ACV?
Can you strain veggies and reuse them for a second batch? I think I had more than 3/4 of the jar full so there wasn’t much room for the ACV.
I was wondering if there was a way to put more ACV on top of the veggies and use them a second time. For some reason my comment didn’t go up there the first time.
Hallo
I was wondering, can I use applecider vinegar that has been soaked with herbs and raw honey ?
Question: Have you ever blended the ingredients for immediate consumption? What’s the benefit of letting sit for a month?
Thank you,
Robert
Over time the vinegar draws out the different components of each plant. I don’t think blending would have the same effect, unfortunately.
After I let it sit a month in my pantry and strain the roots/veggies I was curious how long this would be fresh for in my fridge. Also did you try to do a stir fry with the veggies?
I accidentally added my honey to the jar with everything else! Is this okay? Will it still work? Thank you
I love this recipe and all the health benefits of everything in it! I use it often and am absolutely convinced that it helps. Also in an effort not to waste some of the goodness I took the strained out roots and veggies afterwards, blended them up with some coconut milk and made a yummy spicy sauce to go over noodles.
I made the fire cider but unfortunately also put the honey in the jar at the beginning. Do you think that is OK or will it make it go bad? It was stupid not reading the directions more carefully. Also, do you not recommend keeping it refrigerated?
Oh my god, I JUST did the same thing.. anyone know?
You might get alcohol. If it was me, I’d leave it be and do another batch without the honey. Let us know how it turns out.
Would it be possible to juice everything and throw the juice and the pulp in to a jar and cover with apple cider vinegar? I’m not sure if it would be too potent but it sure would be a lot quicker.
I’m also curious to know what you do with Dragons Blood that you mentioned in the post?
My Crazy Teacher Made This & Said it was ” Like Fire in My Mouth “
I love your recipe, thank you for sharing. This year I had to make it without Tumeric root. I made a huge batch and this time after infusing for a month I put it all into a processor then strained out basicaly all the remaining big stuff. My question is about Tumeric powder. I finally found some and ordered it. Can I just put say a Tbs in each already infused quart jar?
Thank you,
P
Why don’t you list organic produce for this? It is an infusion, and all the volatiles in the produce will be pulled out into the vinegar, including (especially) any chemical traces. I’ve seen some really “pretty” conventional produce – garlic bulbs with huge cloves, etc. – that just doesn’t look right once cut up or used in recipes. Never had my organic garlic turn colors. Have had to toss conventional ginger because it was gray under the skin, not creamy white.
It is tough to find the various ingredients from organic sources, but so very worth the hunt and extra cost. I’m actually making a 3 hour drive this next week to get ahold of organic horseradish (it is just becoming available on the east coast). Anyone in the DC/Baltimore area should be able to find beautiful organic produce at a Mom’s Organic Market… google for the nearest location.
I LOVE your blog!
This is an interesting point and definitely makes a lot of sense. I’d be interested in seeing a response or more information. I have been looking to make my first batch but have been having a hard time finding organic ingredients other than powdered. None of the farmers markets I visited had organic. Locally farmed yes, but that doesn’t mean “organic.” I thought about going to the Asian market because there’s a good chance they will have these items, or some of them, but who knows where they get it from. My concern, even before reading your post was just as you mentioned. The infusion of pesticides and chemicals into the mixture. Perhaps I’ll just keep purchasing pre-made. Thanks for posting this.
I made two half gallon jars of this (I ended up having my daughter mail me the horseradish root, rather than driving up myself, and she sent a LOT) … they’ll be ready to strain next week. I’ve got a jar of local raw honey to stir into the infusion. Can. Not. Wait!
Okay. I strained my first batch at 4 weeks, and just got around to straining my second batch on Wednesday. I like the citrus notes that the lemons impart! YUM. It is an amazing golden yellow color because of the turmeric. Still gives me the shivers when I take my daily dose, but I look forward to it. Adding raw honey to the infusion is so wonderful.
Hi. Would the shredded Horseradish you can buy from the grocery store work instead of fresh root?
Typically, pre-shredded veggies have had vinegar or other preservative added. Check the package label, at the very least, it will have lower potency than fresh that you shredd yourself. I’ve just seen fresh horseradish root at my local food co-op. Didn’t look to see if it was organic, because I didn’t need any. It is coming in season here on the east coast…
Hi! I know it’s been a long time since you posted this, but I just discovered it recently! Anytime my fiance gets sick it goes straight to his sinuses and lungs so I would like to make some of this and keep it on hand for him (and I will definitely take it too!).
I live in Los Angeles in an apartment that has mediocre climate control, and “room temperature” can mean 80 degrees or more during the summer or “freak” heat waves. Do you know if that is okay for infusions like this? I’m always a little concerned about “room temperature” instructions because of the heat here. I know a hotter room temp reduces fermentation time, but I don’t know much about infusions.
Thanks!
I want to thank you for this recipe. Now my whole family loves it and we are happy to be free from chemical antibiotics especially for respiratory problems.
I made a batch of this and let it infuse for over a month. But then it in the fridge before adding the honey. I took it out today and wanted to heat it up just a tiny bit so I could add honey, but I forgot about it on the stove. It didn’t boil, but the temperature got up to 160-165 f. Did I just completely ruin the benefits by killing off all the good enzymes? I added some raw honey and put it back in the fridge but I feel totally sick about it!
can I use agave nectar instead of honey??? Or stevia???
Heather
When making fire cider do you peel the horseradish and ginger?
Can I use cabbage wedge to weigh it down? I don’t have a fermenting weight.
I am just a few days away from my 1 month mark and am getting ready to strain my batch. My question is about the amount of honey to add. I know it says “to taste”, but what amount do you generally add?
Please tell me I didn’t ruin everything. I did not see the part about putting honey in after sitting for a month and straining. I put it in just now as I made it. Is it ok and safe to use in a month?
How long should this keep, and should we store it in the fridge or cupboard once strained??
Hi Heather!
Quick question- the recipe uses garlic, which I have a sensitivity to, and I was wondering if you knew of any comparable substitutes.
Thanks!
Jane
This recipe is really flexible. You just can leave it out or substitute extra onion.
Hey sweet ladies, has anyone made this in gallon jars? Any tips or changes? I really enjoy the taste of this, and we are getting ready to sail through the cold a flu season over here!
I just made a couple of jars of this yesterday and can’t wait to try it! The very next morning when I went to shake the jars I noticed that some of the veggies like the horseradish had turned this bright, light shade of green. I did put a jalapeno and a sprig of rosemary in it. I’m wondering if you have ever had the veggies change color. I will say that it is in a light blue mason jar but it has definitely taken on a green color. It sounds completely awesome and plan on making some to give as gifts for the holidays.
Thanks,
Charlotte
Some veggies with a high sulphur content will change color like that 🙂
This doesn’t seem like it will make very much at a time. Can you just add more vinegar after straining or do you need to completely start over?
You can do that. The fire cider will be more diluted that way but still beneficial 🙂
I HATE peppers… can I leave out the jalapenos but do everything else? Are there substitutes you can suggest?
I have some kombucha I let go too long so it tastes like acv. Any reason I can’t use that?
I made this last year and I swear by its benefits, thank you. I have now bought a home but it has a mild mold issue we are addressing. I have had to stop fermenting food but this is an infusion and I am hoping it will be ok. My question is can I use powdered tumeric? I have heard about needing something else to help with the bioavailability properties for the tumeric….
Thank you in advance,
Paula
Two questions. 🙂
My friend gave us a jar of fire cider last year for the holidays and it has been in my cool (yet temperature fluctuating) pantry since that time. Is it still good?
Second, is there any recommendations for canning fire cider for long term use? Or is this not recommended for this fermented product?
I just made my first batch and then holidays got away from me and I forgot the cider was brewing in the basement. Is 2 months too long? It doesn’t smell how I expected it too.
Really hoping it didn’t go bad. Thanks for any wisdom you have.
Hi!
Thanks so much for is recipe. I am excited to have the month go by to use it. My next batch will hotter…i removed the seeds from the jalapeños 😐 agh! I’m sure the concoction will have a kick to it anyway. I lived on this stuff last year (store brought and tried my own recipe w/the horseradish)…thankfully my immune system was kicked up as bood bit as a result and i did not get sick. :-).
All the best
Rahmah
Can I use any raw vinegar in this, instead of apple cider vinegar?
Hi! any suggestion on the amount of apple cider vinegar to use in this recipe?