Fermented Fire Cider
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1½ cups raw apple cider vinegar (plus more as needed to cover the ingredients)
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½ cup fresh horseradish, grated or roughly chopped
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½ cup fresh ginger, grated or roughly chopped
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2 tbsp fresh turmeric, grated or roughly chopped
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½ medium onion, chopped
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5 garlic cloves, crushed or chopped
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½ lemon, sliced
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½ orange, sliced
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1–1½ jalapeño peppers, sliced
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½ tsp peppercorns (optional)
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1/4 cup+ raw honey* (optional — added after fermentation)
You will need:
Peel, grate, or chop ingredients as needed and add them to the mason jar. Then add peppercorns, and top with a fermenting weight if using. Pour the apple cider vinegar into the jar, making sure all the ingredients are fully covered (to prevent spoilage). Seal the jar.
If you don’t have a fermenting weight, place parchment paper under the lid or use a plastic lid. Shake to combine, then store in a cool, dark place for 3–4 weeks. Shake once daily. When ready, strain using a fine-mesh strainer or cheesecloth, squeezing out as much liquid as possible. If desired, stir in raw honey to taste*. Your fire cider should taste hot, spicy, and slightly sweet. Store sealed in an airtight jar in the refrigerator or a cool, dark place for up to 6 months.
Enjoy ½–1 tbsp daily or use when cooking.
*Honey should not be consumed by babies under 1 year old.
