Start the Fire, Set the Table

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Today is World Fire Cider Day. It’s a special day, for a very special tonic. Fire Cider is the epitome of “Let thy food be thy medicine.” A few years ago, a company decided to trademark the name “Fire Cider” which is like deciding to trademark the name “Hummus” or “Salad.” Rosemary Gladstar coined the term fire cider over 25 years ago, but the tradition of making the spicy ACV tonic itself existed for generations before that. Many, many, words by many, many people have been said on the topic, and I won’t take your time to reiterate it all, but the herbal community came together to “free” the trademark on fire cider, and keep this traditional tonic in the hands of all people.

There are an abundance of botanicals that help support a strong immune system, and I use and recommend a wide variety of them. But each year when the skies begin to darken with winter storms, when snow falls, when wind comes off the ocean or down the mountain, when we see more starlight than sunlight, windowpanes are laced in frost, and everything seems to have a blue-gray filter, there is fire cider. There are cozy blankets, rooms full of dancing candle flames, and there is fire cider.

Fire Cider is potent, pungent, and packed with energetically warming ingredients. It is anti-inflammatory, antiviral, antibacterial, and relieves congestion. Raw apple cider vinegar creates an acidic environment that makes it difficult for bacteria to thrive. It alone can help with stomach upset, sore throat, indigestion, can boost energy, and help control blood sugar. As the menstruum for fire cider, apple cider vinegar retains all the good bacteria-fighting properties in addition to the extracted compounds from botanicals like garlic, onion, horseradish, turmeric, ginger, and more.

Fire cider gained so much popularity that nearly as many recipes for fire cider exist as there are people making it. Recently people have become hungrier for herbal medicine, remedies that are softer on our bodies, and which work harmoniously with our human systems because the compounds are natural and whole, not manufactured or isolated. People are returning to the idea that we can make our own medicines in home kitchens, and grow our own medicines in our backyard gardens. We are collectively gathering around the table and paying homage to the old adage by eating foods that are truly medicine. Fire cider is one of the most rewarding and useful medicines you can make at home, put in a bottle, and feel confident keeping in your apothecary cabinet for daily health strength or emergency cold and flu care.

Try making this fire cider recipe, or create your own using other ingredients you like. Happy Fire Cider Day to all.

Traditional Fire Cider Tonic

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1 small horseradish root

2 inches of ginger root

1 head of garlic, peeled

1/2 a yellow onion, peeled

2 inches of turmeric root

peel of 1 lemon (make a hot toddy or hot ginger-lemon water with the lemon juice from this!)

2 habanero peppers

2 jalapeno peppers

2 tablespoons of whole black peppercorns

fresh thyme

fresh oregano

apple cider vinegar

honey

Finely chop the horseradish, ginger, garlic, onion, turmeric root, beets, and hot peppers (or use a food processor if you have one). You want the maximum aromatic surface area you can get so the finer the better. Place chopped ingredients into a quart-size food-safe container with a lid that seals tight. I like using a quart-size mason jar best. Add the lemon peel and fresh thyme and oregano, and any other herbs or ingredients you want to toss in.

Pour apple cider vinegar over the ingredients, covering completely. Fill the jar, leaving 1 inch of airspace at the top. If you are using a metal lid, place a piece of parchment paper under the lid to keep the metal from corroding (vinegar causes corrosion on metal). Shake the jar well to mix everything up. Label the jar with what’s inside and the current date. Place the jar in a cool, dark cabinet or room, and shake once a day for a minimum of six weeks.

After four weeks, strain the contents through a sieve or cheesecloth. Wring out all the liquid you can. WEAR GLOVES for this bit, please! The capsaicin in the peppers will set your hands on fire if you use bare hands. I use sanitized dishwashing gloves.

Now add the honey to taste. I make my fire cider 50% honey to 50% ACV extraction, but play with the ratio and make it right for you and your family.

Now that it’s done, you can knock back a shot of your firey cider, mix it into a bloody mary, make a spicy hot toddy, use it as a salad dressing…the possibilities are endless! Just opening the bottle and smelling the fresh, sweet/spicy scent feels restorative.