Fire cider is an herbal tonic said to increase immunity, help with digestion, and warm you up on a cold day. The basic recipe combines horseradish, ginger, garlic, onions, and hot pepper dissolved in apple cider vinegar. The hot peppers make it fiery. The concoction sits in a mason jar for about a month to infuse.
People usually take 1–2 tablespoons daily as an immune booster. However, people who find the tonic strong can dilute it in a glass of water. Some people may only take it if they feel a cold coming or to help warm themselves up during the winter season.
Fire Cider is anti-viral, anti-bacterial, and anti-fungal, and it’s a great decongestant. Fire Cider also supports digestion and is anti-inflammatory. You can buy Fire Cider already made, but it’s easy and fun to make yourself.
It goes without saying Fire Cider can be highly beneficial to overall health and after learning it contains the notorious ACV and metabolism-boosting peppers, you may be wondering, “Does Fire Cider help with weight loss?” Simply put, Fire Cider may assist in weight loss and maintenance.
One thing to especially note is that the ACV used in Fire Cider contains the mother, which naturally occurs and contains beneficial enzymes and probiotics – and that’s reason alone, in my mind, to incorporate it into your diet. Honey is much more than just the only SCD-legal sweetener.
Does Fire Cider Need to Be Refrigerated? The short answer is no. Your fire cider is well preserved in apple cider vinegar, and shelf stable. If you prefer to take the shots cold, refrigeration is an option, but not at all necessary.
Fire Cider Recipe
2 cups apple cider vinegar
1/2 to 1 cup honey
1/2 cup horseradish
8 cloves of garlic, chopped
1/2 cup ginger
1/2 cup fresh turmeric OR 1 tbsp dried turmeric
1 sliced jalapeño
1 tsp peppercorns
2 whole cinnamon sticks
2 rosemary sprigs
4 thyme sprigs
Prepare ingredients and place them in a sterilized quart-sized glass jar. Pour the apple cider vinegar and honey in the jar until all of the ingredients are covered and the vinegar reaches the jar’s top.
Put a fermentation weight on mine, but that is just a preference.
Use a piece of cheese cloth under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for a month, shaking daily. Once down, strain, bottle, and label.
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