Fermented Fire Cider

Fermented fire cider is traditionally used to support health, and I usually make a few batches of it each season. With my husband’s love for all things fermented and spicy, it never lasts long! Even my kids enjoy little sips of this powerful brew, and as an added bonus, sour flavors are known to help balance an overactive sweet tooth.

The ingredients may sound intense, but fire cider is known to be surprisingly addictive! It’s got the perfect kick to help clear the sinuses.

This recipe can be enjoyed on its own or add it to salad dressings, marinades, or soups.

 Fermented Fire Cider

• 1½ cups raw apple cider vinegar (plus more as needed to cover the ingredients)

• ½ cup fresh horseradish, grated or roughly chopped

• ½ cup fresh ginger, grated or roughly chopped

• 2 tbsp fresh turmeric, grated or roughly chopped

• ½ medium onion, chopped

• 5 garlic cloves, crushed or chopped

• ½ lemon, sliced

• ½ orange, sliced

• 1–1½ jalapeño peppers, sliced

• ½ tsp peppercorns (optional)

• 1/4 cup+ raw honey* (optional — added after fermentation)

You will need:

• 1 quart mason jar with lid (32 oz)

Peel, grate, or chop ingredients as needed and add them to the mason jar. Then add peppercorns, and top with a fermenting weight if using. Pour the apple cider vinegar into the jar, making sure all the ingredients are fully covered (to prevent spoilage). Seal the jar.

If you don’t have a fermenting weight, place parchment paper under the lid or use a plastic lid. Shake to combine, then store in a cool, dark place for 3–4 weeks. Shake once daily. When ready, strain using a fine-mesh strainer or cheesecloth, squeezing out as much liquid as possible. If desired, stir in raw honey to taste*. Your fire cider should taste hot, spicy, and slightly sweet. Store sealed in an airtight jar in the refrigerator or a cool, dark place for up to 6 months.

Enjoy ½–1 tbsp daily or use when cooking.

*Honey should not be consumed by babies under 1 year old.