Fire Cider

With change of seasons, comes a change of immunity, which is why I made a batch of my favourite Fire Cider. This apple cider vinegar infusion contains all the goodies to boost your immune system, including ginger, turmeric, garlic, onion, horseradish, jalapeños, herbs, lemons and honey. Packed full of anti-microbial, anti-bacterial, anti-viral & insane decongestant properties, this elixer is sure to get your health back on track and shorten the duration of your cold and flu symptoms.


For maintenance, you can take up to 2oz a day, but if you're battling a bug, you can take as much as you feel is helpful. For optimal results, the jar must be left for a minimum of 4 weeks before consuming to ensure its well fermented and potent.


You will need:


750 ml jar

2 jalapeños

1 medium ginger root

1 medium onion

1 bulb of garlic (about 8 cloves)

5 turmeric roots

1 lemon + zest of the lemon

1 tbsp cayenne powder

1-2 sprigs of thyme or rosemary

1 small horseradish root

Apple cider vinegar with mother


Grate ginger, turmeric & horseradish. Roughly chop onion, garlic, jalapeños & herbs. Slice lemons into medallions.


Place all ingredients into the jar and pour apple cider vinegar over the contents. Make sure all ingredients are submerged under the ACV. Seal jar with a tight fitting lid (if using a metal lid, be sure to cover with a cheesecloth or similar to prevent corrosion.


Store jar in a cool, dark place for a minimum of 4 weeks to allow fermentation. When cider is ready, strain the solids using a cheesecloth and store mix in fridge.


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