Apple cider vinegar is a well known and widely used tonic to improve overall health (a quick Google search will give you a lot of information if you’re not familiar). ACV is useful as an aid in digestion, reduces bloating, and boots your immune system, among many other benefits. Fire cider is ACV that is infused with many superfoods and other ingredients that can benefit your overall health even more than traditional ACV alone. I was introduced to fire cider a few years ago, and it has turned into a staple in my home. Particularly with cold and flu season on its way (or already upon us…), a shot of fire cider is a once (or multiple times) daily habit for me.
Yes, fire cider is spicy af. Just like when you’re cooking, sometimes you get peppers that are spicier than others. Same holds true here, so some batches come out spicier than others. But generally, yes, it has a kick to it that is surprising the first time you take it. However, I’m pretty confident you’ll learn to enjoy it. And if not, its one shot a day and it’s good for you – you can handle it.
There’s many recipe variations out there, but this is how I make mine:
▫️lemon
▫️orange
▫️ginger root
▫️turmeric root
▫️horseradish root
▫️jalapeño
▫️habanero
▫️fresh rosemary
▫️black peppercorns
▫️white onion
▫️garlic
You also need a 32 oz. jar of apple cider vinegar with the mother. This is the unfiltered version, and it looks cloudier than the filtered version.
****Wear gloves while you’re preparing!**** First, peel and roughly chop all the ingredients (minus the rosemary and black peppercorns) and place in a blender. Pulse the ingredients a few times until all super large pieces are broken down.
Pour all contents into a glass jar that is at least 64 ounces. Insert the sprigs of rosemary and black peppercorns, and then fill the jar the rest of the way with ACV (it’s okay if you don’t use your entire 32 oz. jar).
Cover with either plastic wrap and a rubber band to secure, or place parchment paper between the jar and the metal lid. Do not cover with a metal lid directly. Store in a cool dark place for 30 days.
After 30 (ish) days, you will strain the liquid into a 32 oz. (or whatever size you have) jar. My way may not be the best way, but it’s the most effective way I’ve found thus far. I use cheese cloth and a funnel (see below). It takes a few minutes, but it’s the least messy way I’ve done it so far. Put the cheese cloth over the jar of fire cider and slowly pour the liquid into the funnel. Once most of the liquid is out, start pouring the chopped (pulp) contents and squeeze the remaining liquid through the cheese cloth. Again, WEAR GLOVES for this step!
This version made a full 32 oz. of fire cider. Just for arguments sake, I calculated my total costs, and it came to a total of $8.76 for the 32 oz. bottle. I used to purchase my fire cider, and the brand I bought costs between $12.99 – $14.99 depending on the store for an 8 oz. bottle.
Not only is it cost effective to make it yourself, but I personally prefer this recipe that I’ve developed better than store bought. You can find many recipe variations out there, so I encourage you to experiment and see what you like best! Stay healthy 🙂
MoreChickpeasPlease 