How to make fire cider with Lizz!
Lizz showed us how to make fire cider on our Instagram live earlier today! Below are the recipes for those who couldn’t make it during the live stream earlier.
Fire cider is an herbal folk remedy that supports the immune system. This recipe was conceived of and popularized by Rosemary Gladstar, a renowned Western herbalist. Herb infusions in apple cider vinegar are a long-held tradition in herbalism.
Fire cider can be personalized based on your personal tastes! Don’t like horseradish or jalapeños? Leave them out! Want it sweet? Use extra honey! This is a folk recipe, so there is no “right” way to make it. The basic recipe below can be used as a guideline!
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Basic fire cider recipe, adapted from Rosemary Gladstar:
Supplies:
Quart-sized mason jar and lid
Parchment paper (if metal lid)
Cheesecloth (to strain after infusion)
Ingredients:
1 medium onion
10 cloves garlic
2 jalapeños
Half cup fresh ginger root
Half cup fresh horseradish root
Zest and juice from one lemon
Apple cider vinegar
1/4 cup honey (for after infusion)
Optional:
1 tablespoon turmeric powder
Cayenne powder
Black pepper
Other herbs/spices, like rosemary or thyme
Instructions:
Chop onion, garlic, and jalapeños. Grate ginger root and horseradish root (or carefully use a mandoline slicer). Zest and juice one lemon. Add herbs or spices as desired. Cover all with apple cider vinegar.
Let infuse for 3-4 weeks, shaking daily.
Once infusion is complete, strain out the herbs and vegetables using cheesecloth. Squeeze out liquid from the pulp.
Add honey to taste!
Rebottle and refrigerate.
Take a shot or tablespoon daily as an immune tonic!
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Lizz’s spring fire cider recipe (from today’s IG live):
Quart-sized mason jar & lid
Parchment paper
Half of a very large onion, chopped
12 cloves garlic, crushed & chopped
1 big piece of ginger root (about 5 inches long), thinly sliced
1 jalapeño, sliced
1 habanero, sliced
1 serrano pepper, sliced
Juice and peels from 1 large lemon
Apple cider vinegar
1 heaping tablespoon Diaspora Co. turmeric powder
1 tablespoon dried lemon balm leaves
A few dashes of cayenne
A few dashes of ground black pepper
Honey to taste (for after infusion)
Instructions:
Throw everything except the honey into a quart-sized mason jar.
Cover all with apple cider vinegar, at least 1 inch above the ingredients.
Place parchment paper on top of mason jar, screw metal lid over.
Put in a dark cupboard or pantry and shake daily.
Let infuse for 3-4 weeks.
Strain roughage, pour fire cider into clean mason jar. Add honey to taste.
Refrigerate. Take a shot daily for immune maintenance. To our health!
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Notes:
Take a shot or tablespoon daily as an immune tonic! If you feel something coming on, take a few tablespoons daily.
Fire cider can keep for several months (up to 6) if left unrefrigerated in a cool cupboard or pantry. To keep for longer, refrigerate it.
Try making a vinaigrette salad dressing with your fire cider!
Leftover infusion pulp can be used for a stir-fry, or blended/food-processed to make a chutney.