On Fire Cider...
Debra Hultgren
I was introduced to Fire Cider some 25 years ago in an apprenticeship with Rosemary Gladstar in Vermont. The topic of the weekend was immunity and cold/flu medicine. The wonderful and surprisingly common ingredients work with the body to increase our resistance to infection and to fight infection once exposed to illness and symptoms have appeared. In my household, we keep it on hand to take when someone looks like they are coming down with something. We all take it to both intervene and prevent catching whatever is coming our way. Small doses throughout the day are all that is needed and this can be continued until all signs of the illness are gone.
Originally, this recipe may have been made in the summer and then buried in sand in a sunny location for four to six weeks. Once unburied, it was strained and finished off by adding honey or other ingredients. Below is the basic recipe, and then a slightly personalized version of my own.
Ingredients:
Approximately ½ cup peeled and shredded/diced organic ginger root
Approximately ½ cup peeled and shredded/diced horseradish root
Approximately ½ cup white onion, chopped or sliced
Approximately ¼ cup sliced or crushed garlic cloves
1-2 organic jalapeno peppers, chopped (2, if you like hot foods)
Raw apple cider vinegar (like Braggs)
Raw, organic honey to taste (put in after the ingredients above have soaked for 2-6 weeks and strained).
Optional Ingredients:
I like to add slices of oranges or lemons or both, sliced fresh turmeric, black peppercorns, sprigs of Rosemary, Sage and/or Thyme. Other herbs can be added as desired.
All the ingredients are added to a quart canning jar and then covered with the Apple Cider Vinegar. This is covered and placed in a cool, dark spot for 2-6 weeks. Ideally it should be shaken daily. If using a metal lid it should be lined with wax paper to prevent interaction with the metal. Once finished, the liquid is strained into another jar and honey is added to taste. I like about a half cup of honey per quart of liquid but this can be varied. The finished product should be labeled, dated and kept in the fridge. I put mine in smaller brown dropper bottles to make it easy to take.
For more information on fire cider, including to controversy over trademark, check out these links. 1 & 2.