- 1/2 cup freshly grated ginger root
- 1 Tbsp. turmeric powder or 2 Tbsp. freshly grated turmeric
- 1/2 cup freshly grated horseradish root or 1/4 cup dried powder
- 1 medium onion, chopped
- 10 cloves of garlic, crushed or chopped
- 20 juniper berries
- 10 hawthorn berries or more
- 10-20 whole cloves
- 2 organic jalapeño peppers, chopped
- 1 lemon, zest and juice
- 2 Tablespoons dried rosemary leaves optional
- 1/4 teaspoon cayenne powder
- Organic unfiltered apple cider vinegar to fill jar
- 1/4 cup raw honey, or to taste (add after 4 weeks)
- Get the recipe class here
- Add ginger, horseradish, onion, garlic, jalapeño peppers, lemon zest and juice, rosemary, turmeric and cayenne powder into quart-sized glass jar.
- Pour apple cider vinegar in the jar until all the ingredients are fully covered and the vinegar reaches the top of the jar. You want to be sure all the ingredients are covered to prevent spoilage.
- Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.
- Shake jar to combine all the ingredients and store in a dark, cool place for 4-6 weeks, remembering to shake the jar a few seconds every day.
- After one month, use a mesh strainer or cheesecloth to strain out the solids, pouring the vinegar into a clean jar. Be sure to squeeze out as much of the liquid as you can. This stuff is liquid gold! The solids can be used in a stir-fry or you can compost/discard them.
- Add honey to the liquid and stir until incorporated.
- Taste your fire cider and add more honey if needed until you reach your desired sweetness.
- Store in a sealed container in the refrigerator or in a cold, dark place.
- Drink 1-2 Tablespoons when needed.