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Fire cider can be taken straight by the spoonful, lightly drizzled on a salad, or splashed in a stir fry. I would suggest taking after food, especially when you are first starting out. I generally take 1/2 of a shot glass / 1.5 Tbsp after dinner during the late fall/winter/early spring. If I am not feeling well, I will often gargle and swallow, or pour a little in warm lemon water or tea and sip throughout the day.
We go through quite a bit of this spunky tonic in my house, so the recipe is based on a 1 gallon jar. You might want to start with 1 quart when testing it out and just adjust ingredient amounts accordingly. I tend to make mine pretty spicy also so adjust the hotness factor to your own taste!
Recipe by:
Kate Swords, Nutritionist
preferably organic if possible
Slice, dice, grate and chop your roots, fruits and herbs. A food processor can come in handy here but is not necessary. I will often use for the ginger and turmeric. The smaller the pieces, the better it will infuse.
If you’ve never handled fresh horseradish, you may want to prepare your sinuses! Gloves can be handy for the horseradish and peppers, as well as the turmeric as it stains easily.
Add everything to your choice size of glass jar. The more full your jar is, the less room you have for liquid & the less end product.
Slowly pour apple cider vinegar into the jar until all ingredients are covered and the ACV reaches the top.
Use parchment paper to keep vinegar from touching metal if there is some in the lid.
Store in a cool, dark place for a month. Daily shaking is suggested, I just give it a stir when I remember!
After one month, strain using a cheesecloth, making sure to get all the goodness you can! Gloves come in hand here also.
Pour fire cider into a clean jar and add honey if desired.
Enjoy! Remember to shake up before drinking so you get all the good bits from the bottom.
Store in the fridge or cool dark place, for up to a year, possibly longer.