Support Your Immune System with Fire Cider
Fire cider is a treasured traditional medicinal that is one of my favorite ways to support the immune system. This elixir is spicy, tangy, sweet, and bursting with flavor. Fire cider is a beautiful combination of herbs, apple cider vinegar, spices, and pungent vegetables that can be made right in your kitchen and tailored to your preferred flavor profile and desired medicinal actions.
Fire cider provides immune support and antimicrobial actions, supporting the body’s ability to fight off colds and flu. Garlic is especially notable for its antimicrobial, antibacterial and anti-fungal properties (1). Additionally, its spicy and warming properties support digestion and stimulate the appetite. Ginger and turmeric are wonderful anti-inflammatories that can reduce minor aches and pains. Quercetin, found in onions, exhibits anti-viral, immune stimulating, and allergy reducing properties (2). The foundation of apple cider vinegar and honey is excellent for soothing sore, dry throats, while the vinegars beneficial bacteria can support the gut microbiome.
Fire cider is considered an oxymel, which is essentially medicine made in a base of acid (usually apple cider vinegar) and honey. This recipe is a twist on the classic recipe by Rosemary Gladstar, with some added spice and pizzaz. I couldn’t source horseradish, but the traditional recipes include it and I highly recommend adding in a couple tablespoons, if possible, for some extra sinus clearing support!
Recipe:
· 1 whole bulb of garlic, chopped
· 1 medium/large onion, roughly chopped
· 3-4 thumb-length pieces of turmeric, peeled and chopped
· 1-2 lemons, cut into cubes (leave peel on)
· 3-4 thumb-length pieces of ginger, peeled and chopped
· 1 jalapeno, diced
· 1/4 tsp Cayenne pepper
· 2 sprigs fresh thyme (or 1/2 tsp dried)
· 2 tsp black peppercorns
· 2 sprigs of rosemary (or 1/2 tsp dried)
· Apple cider vinegar
Instructions:
1. Roughly chop onion, garlic, turmeric, ginger and jalapeno and place in large mason jars (I used two 32oz jars).
2. Add in the peppercorns, cayenne, rosemary, and thyme, then fill jar with apple cider vinegar until it covers the herbs by 1-2 inches.
3. Place small square of parchment paper over the top and screw on the metal or plastic lid, sealing tightly.
4. Store in a cool, dry place. Invert a few times once daily for 4 weeks.
5. Strain herbs through a fine-mesh strainer, collecting as much of the liquid as possible from the herbs.
6. Add honey to taste and label/date mixture, storing in a glass jar or bottle.
7. Store in a cool, dry place until ready to use.
Directions:
Take 1-2 Tbs of fire cider daily. It is delicious consumed straight, diluted in a bit of warm water to make a tea, or super yummy as a salad dressing mixed with some olive oil.
Hope you enjoy this zesty, immune-supportive herbal medicine!
References:
1. Ankri, S., & Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and Infection, 1(2), 125-129. https://doi.org/10.1016/s1286-4579(99)80003-3
2. Mlcek, J., Jurikova, T., Skrovankova, S., & Sochar, J. (2016). Quercetin and its Anti-Allergic Immune Response. Molecules, 21(5), 623. https://doi.org/10.3390/molecules21050623