Ingredients
Method
Preparation
- Wash all produce and herbs thoroughly. Wearing gloves, finely chop horseradish, ginger, onions, garlic, and hot peppers into small pieces (about ¼‑inch) for better extraction. Place the mixture, along with any herbs and spices, into a clean quart‑size glass jar, layering the ingredients.
Infusion
- Pour raw, unfiltered apple cider vinegar over the ingredients until fully submerged, leaving 1 inch of headspace. Gently tap the jar to remove air bubbles, cover tightly, label with the date, and store in a cool, dark place. Shake the jar daily or several times a week. Let it steep for 4–6 weeks to fully extract beneficial compounds.
Final Steps
- After infusing, strain through cheesecloth or a fine sieve, pressing solids to release all liquid. Warm raw honey gently (below 115°F / 46°C) and stir it into the strained cider to taste. Pour into amber or cobalt glass bottles, seal well, and label. Store in a cool, dark location for up to 18 months.
Notes
Fire cider can be adapted for dietary needs like sugar-sensitive individuals or for AIP (Autoimmune Protocol) diets. Always avoid heating honey, and ensure you use organic ingredients for maximum health benefits.