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Fire Cider


  • 1/2 cup fresh ginger (peeled and diced or shredded)
  • 1/2 cup fresh horserdish root (peeled and diced or shredded)
  • 1/2 cup fresh tumeric root (peeled and diced or shredded)
  • 1/2 cup white onion (chopped)
  • 1/4 cup garlic cloves (minced)
  • 2 jalapeno peppers (chopped - or if you really like heat try habanero instead)
  • 2 lemons (zest and juice)
  • raw, unfiltered apple cider vinegar
  • several sprigs fresh rosemary or thyme (optional)
  • 1/2 tsp whole black peppercorns (optional)


1. Put the ginger horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean jar.  Pack them down lightly so the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top to weigh down the herbs and jalapenos (which float).

2. Pour generous amount of apple cider vinegar over roots/veggies.  You want everything to stay under the liquid to prevent spoilage.  Some roots will expand a little so top it off well.

3. Put the lid on.  With a metal lid, line it with parchment paper or wax paper so the vinegar does not corrode the metal.  Place in a dark room temperature cabinet for 2 to 4 weeks.  (a month is best)

4. When fire cider is ready, shake well, strain the roots/veggies using cheesecloth or fine-mesh sieve.  Pour liquid into a clean jar.

Optional: Add raw honey to taste.  Start with 1/4 cup and add one tablespoon at a time until it reaches the sweetness you prefer.

Recipe from Marilyn (customer)

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