Making Fire Cider

NOTE: This BLOG page contains affiliate links. Amazon makes me say that....and, all links on this page other than the clickable photos will take you to websites that I do not own.

Finally found horseradish again to make my first batch of fire cider of 2022. This wonderful infused vinegar can be used medicinally or in a variety of recipes. It is rish in antioxidants and can be used as a digestive dupport or for immune support. Heat damages the properties of most foods including apple cider vinegar and the herbal ingredients of this mixture.

This recipe was first brought to us by Rosemary Gladstar - you can watch Rosemary make it here and find the original recipe here. Buy books by Rosemary Gladstar. Rosemary has shared her recipes glabally encouraging us to adapt as we go. This BLOG is my variation.

Making fire cider is super simple, but can be time-consuming cleaning up and chopping all the ingredients. If you don’t have some of the items, I’ve added Amazon affiliate links where you can buy them but you should be able to find most of these items locally if you don’t already have them. This recipe is being supplied absolutely free without ads cluttering it up and you don’t have to use any of my links, however, if you appreciate my BLOGS, feel free to use one or more of the links or drop a donation to my Southside Bank loan account 246965 (routing 111923607) as I’m still paying off an original debt of over $100k incurred from 5 years of giving away free chiropractic care to service disabled veterans and injured kids. High overhead does not go well with a soft heart.

• raw HORSERADISH, peeled and diced (buy locally or grow your own - I got mine at Kroger) - Armoracia rusticana is anti-inflammatory and rich in FOLATE - a B vitamn which helps with neural tube formation in early days of pregnancies - naturally occuring FOLATE is way better, IMHO, than the synthetic FOLIC ACID, which is poorly metabolized by those of us with methylation mutations
  
  
• raw ONION, peeled and diced (buy locally or grow your own - I used a purple one in this batch) - Allium cepa is antioxidant and rich in minerals like sulfur and potassium. An old school rememdy for ailments was to put a bowl of sliced onion next to the bed and it would draw out ill humors or to put a slice of onion inside the socks. I'm taking a pass on both of those, but I still see people swearing by them. Check out these PubMed articles/studies on onion.
  
  
• raw GARLIC, peeled and diced (buy locally or grow your own) - Allium sativum, in the same family as onion (allium cepa), this herb is also antioxidant as well as being anti-inflammatory and antimicrobial. Plus, it allegedly repels vampires. Check out these PubMed articles/studies on garlic.
  
  
• raw TURMERIC, peeled and diced (buy locally or grow your own) - Curcuma longa is anti-inflammatory, antioxidant, and antimicrobial. Turmeric is fat-soluble so is best metablized when consumed with black pepper and a healthy fat. Check out these PubMed articles/studies on turmeric.
  
  
• BLACK PEPPERCORNS - Piper nigrum is rish in antioxidants such as piperine. Piperine aids in absorption of curcumin, which is the anti-inflammatory component of turmeric. Check out these PubMed articles/studies on piperine.
  
  
• raw GINGER, peeled and diced (buy locally or grow your own) - Zingiber officinale is anti-inflammatory and has been used historically for nausea such as in pregnancy and sore throat - check out these PubMed articles/studies on ginger.
  
  
• fresh LEMON, quartered (buy locally or grow your own if you're lucky enough to live in a Citrus limon growing zone) - check out these PubMed articles/studies on lemon.
  
  
• fresh THYME (buy locally or grow your own) - I bought this batch of Thymus vulgaris because it's February in Texas and I do not have a greenhouse yet - check out these PubMed articles/studies on thyme.
  
  
• fresh SAGE (buy locally or grow your own) - I bought this batch of Salvia officinali because it's February in Texas and I do not have a greenhouse yet - check out these PubMed articles/studies on sage
  
  
• fresh ROSEMARY (buy locally or grow your own) - I bought this batch of Rosemary officinalis because in February 2021, I lost my huge 5 year old rosemary bush and the yougn one I just planted in a pot is no really big enough to harvest from yet - check out these PubMed articles/studies on Rosemary.
  
  
• fresh JALAPEÑO, sliced or diced (buy locally or grow your own) - I removed the seeds from my Capsicum annuum, before dicing. If you decide to just slice, you can leave the seeds in - check out these PubMed articles/studies on jalapeño.
  
  
• APPLE CIDER VINEGAR - get it with the "mother" - check out these PubMed articles/studies on ACV.
  
  
• glass CANNING JARS

• I started by dropping the herbs, some peppercorns, and lemon quarters into a clean canning jar then layered the onion, turmeric, ginger, garlic, and horseradish until almost full topping with more black peppercorns
• I ended up filling one pint sized jar and one quart sized jar with all the herbs and chopped items.
• I added sufficient ACV to cover the chopped goodies and the herbs.
• I cut a piece of parchment paper, then applied the lids.
• You are supposed to shake it up once a day for a month and then it is ready to consume.
• Store in a cool place for up to 6 months. But, if you are like us, it won't last that long. Plan on making more in about 3 months. Maybe sooner.