Fire Cider
A traditional fire cider recipe made with raw apple cider vinegar, fresh ginger, horseradish, garlic, and citrus, steeped for about 4 weeks and strained into a daily wellness shot.
Servings 16 shots
Calories 15kcal
Cost $8
Equipment
- 1 Quart mason jar
- 1 Cheesecloth or fine-mesh strainer
- 1 Fermentation weight or small clean stone to keep ingredients submerged
Ingredients
For the Fire Cider
- 1/2 cup fresh ginger peeled and grated
- 1/4 cup fresh horseradish root peeled and grated
- 8 cloves garlic smashed
- 1/2 onion diced
- 1 orange sliced, peel on
- 1 lemon sliced, peel on
- 1 hot pepper sliced, seeds in for more heat
- 3 cups raw unfiltered apple cider vinegar enough to fully submerge everything
- 1/4 cup raw honey stirred in after straining
Instructions
Prepare and Pack the Jar
- Grate the ginger and horseradish, smash the garlic, dice the onion, and slice the citrus and hot pepper.
- Layer the ginger, horseradish, garlic, onion, citrus, and hot pepper into a clean quart mason jar.
- Pour raw apple cider vinegar over the ingredients until they are fully submerged by at least an inch.
- Place a fermentation weight or small clean stone on top to keep everything under the vinegar line.
Steep and Strain
- Seal the jar with a non-metal lid (or parchment paper under a metal lid) and store at room temperature, away from direct sun, shaking gently every day or two.
- After 4 weeks, strain the liquid through cheesecloth into a clean jar, pressing the solids to extract as much liquid as possible, then discard the solids.
- Stir in the raw honey until dissolved, then seal and store in the refrigerator.
Notes
White film on top means something floated above the vinegar line -- keep everything weighted down next time. A 3-4 day room-temperature steep works if you're short on time, though the result will be milder. Store the strained fire cider in the refrigerator for up to several months.
