The name of this concoction is fitting because fire cider is a potent, strong, and powerful liquid.
I was first introduced to apple cider vinegar being used for something other than pickling or salad dressings at pasta parties in high school. My rowing team took apple cider vinegar shots for fun, and also muscle recovery purposes. I became curious about the other benefits of apple cider vinegar.
Later on, I found out that apple cider vinegar’s bioactive compounds and acetic acid components are what contribute to it’s many health benefits. These benefits multiply as you add in things such as fresh ginger, turmeric, horseradish, garlic, onion, cayenne, and honey. After you add these ingredients to apple cider vinegar and let it steep for a few weeks, you will be left with FIRE CIDER.
Despite all the health benefits that the fire cider contains, it is extremely delicious too! I use it to finish off soups (most recently a curried butternut coconut milk soup), and I used it as the acidity in seared shishito peppers! There is a wonderful depth of flavor which I love. I no longer look at apple cider vinegar as a liquid that makes my stomach hurt after too many shots of it, but as a tool to add the missing flavor component of dish you didn’t even know you needed.
I have listed some of the ingredients and reasoning as to why I use in them in my fire cider:
Apple Cider Vinegar: anti-inflammatory effects, proven to help reduction in type 2 diabetes, and reduce cholesterol and lipid levels.
Ginger: anti-inflammatory effects, increases digestion, soothes stomach aches.
Turmeric: best know for the polyphenol it contains- curcumin, an orange-yellow powder that has potent anti-inflammatory and antioxidant properties.
Horseradish: powerful antioxidant and is used to relieve sinus and respiratory problems (smell it and you will know what I mean)
Cayenne: benefits the cardiovascular system, treat colds and speeds up metabolism
Garlic: antimicrobial activity, anticancer activity, antioxidant activity, ability to reduce cardiovascular diseases, improving immune functions, and anti-diabetic activity
Onion: among the richest sources of quercetin, a flavonoid with antioxidant and anti-inflammatory benefits
Honey (optional): soothes sore throats, content in flavonoids and phenolic acids plays a key role on human health, thanks to the high antioxidant and anti-inflammatory properties that they exert
(all the information on the ingredients listed above came from sources from Drexel University libraries)
- 1/3 cup fresh ginger peeled and grated
- 1/3 cup fresh horseradish root grated
- 2 tablespoons turmeric root grated
- 1 onion diced small
- 8-10 cloves of garlic mashed and chopped
- 1 jalapeno pepper chopped
- 1 lemon zested and juiced
- 2 tablespoons dried rosemary
- 1 tablespoon dried oregano
- 1/4 teaspoon cayenne powder
- raw, unfilted apple cider vinegar
Add all the ingredients to a quart mason jar, screw on the lid, and shake until thoroughly mixed.
Let the apple cider vinegar mixture sit for at least 3 weeks, shaking the jar a few times per week.
Once the cider has steeped long enough, strain the cider through a fine mesh cloth strainer, squeezing the "pulp" hard to extract the juices from it (the best part!).
If you would like to add honey, add the honey and mix until fully incorporated. Use this cider in salad dressings, soups, and in place of any splash of vinegar for a flavor (and nutritional) boost.
This recipe is adapted from Eating Bird Food‘s recipe for fire cider.