Stimulate the senses and kickstart the immune system with Tweefontein’s housemade Fire Cider, a spicy blend of medicinal herbs, roots and Thai peppers infused in a base of Organic Apple Cider Vinegar. Fire Cider makes a tasty and nutritious salad dressing and an exquisite hot sauce. Enjoy Fire Cider as an alternative to alcohol based tinctures for a cold remedy or immune tonic, use about 1 TBS, 3-5 times daily for best results. Packaged in 5oz. bottles.
Ingredients: Organic Cider Vinegar, Ginger Root, Chives, Horseraddish Root, Garlic, Garlic Mustard Root, Thai Peppers, Oregano, Rosemary, Black Peppercorn
It’s pretty strong! The Apple cider vinegar, ginger and garlic are strong! People use it as a tonic for when the aren’t feeling good, I think it’s good to take every couple days! As a metabolic booster. I want to try to make my own and see how it is matched against theirs.
Recipe: Fire Cider
Have you heard of fire cider? The first time I encountered this traditional folk recipe, I have to admit I was terrified. Horseradish, garlic, onion, ginger, and hot peppers infused in vinegar? To drink? It took me years before I tried it, but you can be braver than me. It’s worth it! Plus you can use fire cider in so many ways — from cold cure to cooking to cocktails.
Hot, pungent, sour, and sweet, fire cider is certainly not for the faint of heart. Yet this fiery concoction has been revered for generations as a simple and effective remedy to relieve sinus congestion, ward off colds and flus, aid digestion, and increase circulation. Fire cider can be sipped neat on its own, mixed with other beverages, or used in cooking. (You might think of it like a savory shrub.) It’s especially useful to have fire cider on hand in cold weather.
As a folk remedy there are countless variations, but most fire cider recipes include ingredients like fresh horseradish, garlic, onion, ginger, and chile pepper. These are infused in apple cider vinegar (vinegar draws out many plant constituents), which is then strained and sweetened with honey. My recipe is based on the one popularized by herbalist Rosemary Gladstar (see her video and recipe here). In addition to the ingredients mentioned above, I like to add turmeric, citrus, and herbs like parsley, rosemary, and thyme. Together they form a potent punch that is immune-boosting, antibacterial, antiviral, congestion clearing, and warming.
I really encourage you to have fun and create your own fire cider according to your tastes and available ingredients. In fact, I make it a little different every time. In some batches I use spices like cinnamon and cardamom or add vitamin C-rich rose hips. Other times I use ground cayenne or dried chiles rather than fresh habaneros or jalapenos. If you use ground chile, start with a small pinch; you can always add more to taste after you strain the vinegar.
If you’re a fan of spicy foods, you might take to fire cider right away, tossing back shots to get your blood flowing on a cold winter day. If you have a more timid palate, you might want to dial back on the chile, sweeten with extra honey, and start with small dashes of fire cider in your food rather than drinking it straight.
A few serving suggestions:
Straight up: Rosemary Gladstar recommends taking 1 to 2 tablespoons at the first sign of a cold, and then repeating every 3 to 4 hours until symptoms subside. Some people also take fire cider as a preventative during cold and flu season.
Mix with lemonade or orange juice
Mix with hot water and extra honey to make a tea
Use in place of vinegar in salad dressings and condiments (like this fire cider honey mustard at Salt+Fat+Whiskey)
Drizzle on steamed vegetables or sautéed greens
Use in marinades for meat, tofu, and tempeh
Add to soups and chilis
Try a couple of dashes in a cocktail, such as a Bloody Mary
Are you inspired to make fire cider now? I’d love to hear what you put in yours and how you use it.
Note: As with any health concern you should, of course, listen to your own body and the advice of your health practitioner. If you’re curious about the research associated with some of these ingredients, check out the University of Maryland Medical Center’s guides to garlic, ginger, and cayenne/capsaicin.
Makes 1 pint or more
1/2 cup peeled and diced horseradish
1/2 cup peeled and diced garlic
1/2 cup peeled and diced onion
1/4 cup peeled and diced ginger
1/4 cup peeled and diced turmeric
1 habanero chile, split in half
1 orange, quartered and thinly sliced crosswise
1/2 lemon, quartered and thinly sliced crosswise
1/2 cup chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 teaspoon black peppercorns
2 to 3 cups raw unfiltered apple cider vinegar (at least 5% acidity)
1/4 cup raw honey, or more to taste
Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.
Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).
Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.
Sounds pretty good! Lets give this a whirl! Stay tuned!