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Fire Cider Easy to Make: Boost Immune and Circulatory Systems

Image 2A few years ago I interviewed Rosemary Gladstar, mentor and herb expert, during a break we had when we were both speakers at the Mother Earth Convention in Pennsylvania. She mentioned making fire cider. I was intrigued. Fire cider? What the heck was that? And does it taste good?

Well, first of all, fire cider is a fermented “potion” which is good for just about anything that ails you. And no, it doesn’t taste great straight but the addition of honey helps a lot. Besides, you’re not going to gulp a glass of it down, just a bit when you need it. I checked a bunch of different recipes and here’s what I came up with. Pretty similar to Rosemary’s.



½ cup chopped fresh ginger root

1 head of garlic

1 small orange or 2 tangerines, sliced

1 lemon, sliced

1 large jalapeño pepper, sliced or about 2″ horseradish root, chopped

1 tablespoon turmeric or 1 fresh root, chopped

Handful parsley with stems left on

Couple sprigs rosemary or about 2 teaspoons, dried

1/2 onion, chunked up (optional)

Raw organic apple cider

Organic, raw honey to taste (after cider has fermented)



Put all ingredients except vinegar and honey in large glass jar. Cover with apple cider vinegar by about two inches. Use a piece of natural parchment paper or wax paper under the lid to keep the vinegar from touching the metal. Shake well. Store in a dark, cool place for one month and shake daily.

After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Add ¼ cup of honey and stir until incorporated. Taste your cider and add another ¼ cup until you reach desired sweetness. Fire cider should taste hot, spicy and sweet. It is great as a winter time tonic and as a remedy for colds and coughs. Often people use it as salad dressing, on rice, or with steamed vegetables.

There’s a nice article in Countryside Magazine about fire cider, too.



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