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Homemade Fire Cider

​Keep away those back to school/work/life bugs with a homemade fire cider

Most herbalists will have their own version of this immune booster, here’s mine with a little added extra to super charge that immune system.

  • ½ cup grated or chopped fresh horseradish root
  • ½ cup or more fresh chopped onions
  • ¼ cup or more chopped garlic
  • ¼ cup or more grated or chopped ginger
  • Chopped fresh or dried cayenne pepper ‘to taste’ (whole or powdered). To Taste means it should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than too hot; you can always add more pepper later if necessary.
  • Optional ingredients:  Turmeric, Echinacea, cinnamon

I have used some chaga and reishi powdered mushrooms (1 tablespoon of each) in my mix to give an extra immune boost.

  1. Place herbs in a large jar and cover with enough raw unpasteurized apple cider vinegar (preferably with the mother) to cover the herbs by at least three to four inches. Cover tightly with a tight-fitting lid.
  2. Place jar in a warm place and leave for two to four weeks, shaking every day to help the maceration process.
  3. You can start taking it whilst it is macerating if you need to
  4. Strain out the herbs and reserve the liquid.
  5. Add honey ‘to taste’ (optional). Warm the honey first so it mixes in well.
  6. Rebottle and enjoy! 

Fire Cider will keep for several months unrefrigerated if stored in a cool place but it’s better to store in the refrigerator if you’ve room.

A small shot glass daily serves as an excellent tonic or take teaspoons if you feel a cold coming on.

Take it more frequently if necessary, to help your immune system do battle.