Inspired by Rosemary Gladstar’s recipe
When the temperatures drop, we find ourselves reaching for this classic herbal kitchen tradition - fire cider. It’s a bright, zesty infusion made from kitchen staples. This age-old recipe has been passed through herbalists’ hands for generations, and it's a simple way to bring a little warmth and vitality into your routine during the colder months.
Prepping Time: 20 mins | 4-6 weeks on counter. Take 1 oz to support the immune system as needed*. Most enjoyed by adults, but formulated for kids 1 and up due to honey
WHAT YOU'LL NEED:
- 1⁄2 cup grated fresh ginger
- 1⁄2 cup grated fresh horseradish
- 1 chopped onion
- 10 cloves garlic (crushed or chopped)
- 2 chopped jalapeño peppers,
- Zest of 1 lemon or sliced lemon
- 2 tablespoons rosemary, dried or several sprigs of fresh rosemary
- 1 tablespoon ground turmeric
- Apple cider vinegar
- 1⁄4 cup honey (plus more to taste)
DIRECTIONS:
- Put ginger, horseradish, onion, garlic, peppers, lemon zest, lemon juice, rosemary, and turmeric in a quart canning jar.
- Cover with apple cider vinegar by about two inches.
- Use a piece of natural parchment paper or wax paper under the lid to prevent the vinegar from coming into contact with the metal.
- Shake well. Store in a dark, cool place for one month and shake daily.
- After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much liquid goodness as possible from the pulp while straining.
- Add ¼ cup of honey and stir until incorporated.
- Taste your cider and add another ¼ cup until you reach the desired sweetness. Fire cider should taste hot, spicy, and sweet.
See a video on how to make it here!
