Simple Fire Cider Recipe

Every year around this time of year, I make a batch of fire cider for Bryce and I to take during the winter months. It’s a form of food medicine called an oxymeal that can come in various forms. Most of all variations of this potent drink include onions, garlic, turmeric, peppercorns, horseradish, and apple cider vinegar.

What is an oxymeal?

An oxymeal is a mixture of vinegar, honey, and herbs for medicinal purposes.

This is an added way to boost the immune system during the time of year we are more susceptible to catching unwanted bugs. The ingredients I choose to use when making ours does vary each year, but I always try to include ingredients that will boost circulation, are anti-microbial, and are anti-inflammatory.

Deciding on what to add into your mix can depend on personal flavor preferences, uses, and items on hand. Certain herbs or spices can be added or left out as needed, as long as enough vinegar is used to cover the ingredients completely.

I added hibiscus petals to this batch for extra vitamin C and to add a beautiful color. After the mixture ferments for 6 weeks and is strained well, you can mix in your raw, local honey and keep refrigerated.

I choose to always add in hot peppers (even though I don’t care much for hot spices) as they add in capsaicin that helps bring heat and moisture out of the body. Paired with other similarly actioned herbs, it can really make a difference in the intensity and duration of your cold symptoms. I struggle with the flavor and odor of horseradish (especially during pregnancy) but wanted to include it into this recipe as it increases perspiration, and helps aid in digestion and regulating the appetite. All of which are good things while you’re recovering from a cold or flu.

Thyme is the last critical ingredient (for me) as it’s amazing for respiratory support. Thyme helps thin mucous to easier expel and is a very good anti-microbial. (And I’m totally digging the smell and taste of thyme during this pregnancy).

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Ingredients

Each ingredient is subject to the size of your container. I used a half-gallon container for this batch and it was full to the top.

• 4 jalapeños
• 6 chile peppers
• 4 chunks of horseradish root
• 2 TBSP turmeric powder
• 1 TBSP black peppercorns (necessary for bio-absorption of turmeric)
• 1 medium onion
• 1-2 heads of garlic
• 1 TBSP hibiscus petals
• 2-4 citrus fruits. I used two lemons and two oranges.
• 6-10 sticks of cinnamon
• Herbs of your choice: I used rosemary and thyme today.
• 1 32oz bottle of raw apple cider vinegar with the “mother”
• 1/2 cup raw honey

Supplies

• Container to hold your oxymeal. You can use any glass container from a quart mason jar to a repurposed cookie jar. Since canning jars have been in short supply in the stores recently, I decided to go with a half gallon cookie jar with a lid.
• Jar or bottle for your completed fire cider.
• Funnel
• Fine mesh strainer or double layered cheese cloth

Directions

1. Remove the skins and roughly chop your onions and garlic and toss into your fermenting jar. (I use this neat tool to easily remove the skins from my garlic!)
2. Roughly chop your peppers, horseradish lemons, and oranges. Loosely garble any of your herbs if they’re fresh. Add to your jar. (Garble means to remove the leaves from the stems. I find the easiest way is to lightly pinch the stem and move your fingers in the opposite direction the leaves are growing.)
3. Add in your remaining ingredients and cover completely with ACV.
4. Cover with your lid and place in a cool, dark place to ferment for 4-6 weeks, checking weekly that all your ingredients are still covered with ACV. Make sure to label with contents and date! Trust me, you WON’T REMEMBER!
5. Strain, add honey, mix well, and bottle! You don’t HAVE to keep this in the fridge, but I recommend just for extra precautions. It should last in the refrigerator for 3-6 months.

Uses

Take 2 TBSP four times daily at the onset of cold or flu symptoms. It’s easiest for me to take in a shot glass. I have noticed it definitely helps when I’m suffering from a sore throat. I will reach for Fire Cider before elderberry syrup if I am feeling sinus issues starting immediately at the onset of a cold or flu. I can’t say that one works better than another, but do believe that variety in your food and medicine is key to managing health holistically.

Alternatively, you can also use your Fire Cider as a dressing. It pairs well with extra virgin olive oil over a fresh salad and a strong cheese. I have yet to try it as a marinate for meat, but do think it would be quite delicious!