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Fire cider: Apple cider vinegar with spices

Fire Cider was first made famous in Rosemary Gladstar’s book, Herbal Recipes For Vibrant Health. This recipe is adapted to be mild in order for people with digestive concerns to enjoy it as well. For more information about the power of garlic check these references.



  • 1/2 cup grated or diced ginger root
  • 1/2 cup grated or diced horseradish root
  • 3 tablespoons dried turmeric powder
  • 1 onion, chopped fine
  • 1/4 cup minced or crushed garlic cloves
  • 1 lemon, sliced thin, or If you prefer it less bitter, juice the lemon and add a bit of the rind, to taste
  • Raw apple cider vinegar
  • Raw honey, to taste
  • Optional: Sprigs of fresh rosemary or thyme


  1. Add the ginger, horseradish, turmeric , garlic, onion, and lemons to a quart-sized wide mouth mason jar. Pack them down slightly until the jar is about 3/4 full. Fill the 250 milliliter small Mason jar with water to use as a weight to hold down the veggies/roots. Pour a generous amount of apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.
  2. If you’re using a metal lid, line it with parchment paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for two weeks. Check on it every few days. Avoid the basement or damp spaces due to mould.
  3. When the cider is ready, shake well and then strain the contents using fine mesh strainer or cheesecloth. Add honey to taste and store in the fridge. I often add the left over veggies to a soup stock (warning: the soup will taste tart and strong if you choose to do this).

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