Turmeric Fire Cider

Fire cider is a traditional herbal remedy with a long history of use in folk medicine. This infused vinegar combines spicy herbs that increase circulation and stimulate the metabolism with pungent, sour vinegar and sweet, soothing honey.

Fire cider can be taken regularly as a tonic or used as needed to prevent or support recovery from a cold or flu, to clear upper and lower respiratory congestion, to increase circulation, and to enhance immunity. It is also a potent, warming digestive aid.

Turmeric makes a flavorful addition; it supports liver function and digestion.

A few recipe notes from Bill Bradley, R.D. (Mediterranean Living):

  1. This recipe takes 4 weeks to make so plan ahead!  We like to have some on hand for cold and flu season so we make it months ahead of time.
  2. Don’t add honey until the 4 weeks are done.
  3. Make your fire cider in a glass jar with a non-metal lid,  We always make our fire cider in a glass mason jar.  Since we only have metal lids, we cut a piece of parchment or wax paper that will fit over the top of the jar and then we screw the metal lid onto the paper.  This makes a barrier between the fire cider and the metal.
  4. Be prepared when you drink it!  It packs a wallop.  It may take some getting used to if you haven’t had it before.  I love it now, but I still sometimes dilute it with some water.  You only need a small amount (like a tablespoon).

From the book: Recipes from the Herbalist’s Kitchen by Brittany Nickerson.

Check out Brittany’s blog here including her class schedule and shop.

Other recipes from Brittany Nickerson on Mediterranean Living:

Deep Sea Purple Sauerkraut (Real feremted sauerkraut full of probiotics)

Oregano Tea (Great for colds)

Prosciutto Wrapped Dates with Sage

Lentils with Salsa Verde

Excerpted from Recipes from the Herbalist’s Kitchen © by Brittany Wood Nickerson, used with permission from Storey Publishing.

Mediterranean Diet Weight Loss Plan
Fire Cider Recipe

Turmeric Fire Cider

Brittany Nickerson
4.50 from 2 votes
Prep Time 15 mins
Total Time 28 d 15 mins
Servings 12 (1 ounce servings)
Calories 41 kcal

Ingredients
  

  • 1/2 cup chopped onion
  • 1/2 cup chopped garlic
  • 1/4 cup grated fresh ginger
  • 1/4 cup grated horseradish root
  • 1/4 cup grated fresh turmeric root or 1 tablespoon plus 1 teaspoon ground dried turmeric
  • Cayenne pepper (I use half a medium fresh pepper or 1⁄4 teaspoon ground dried cayenne)
  • Raw apple cider vinegar
  • 2-4 tbsp raw honey

Instructions
 

  • Combine the onion, garlic, ginger, horseradish, turmeric, and cayenne to taste in a glass jar. Add enough vinegar to completely cover all the ingredients.
  • Cover the jar. Vinegar erodes metal, so use a plastic, glass, or cork lid when making infused vinegars, or put a piece of waxed paper between the lid and the liquid.
  • Set the mixture aside to steep in a cool, dark place for 4 weeks.
  • Strain out the herbs using a fine-mesh strainer or fine cheesecloth or cotton muslin.
  • Sweeten with honey to taste, shaking or stirring well to dissolve. Store at room temperature; it will keep for up to a year.

Nutrition

Calories: 41kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 167mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 4mgCalcium: 21mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Brittany Nickerson
Brittany Wood Nickerson is a practicing herbalist, health educator and cook. She combines knowledge of nutrition and a passion for using food as medicine with her training in Western, Ayurvedic and Chinese herbal medicine. Her treatment and teaching approach emphasize personal empowerment, preventative home healthcare and whole body wellness. Brittany is the owner and primary instructor of Thyme Herbal in Western Massachusetts where she teaches a three year Herbal Apprenticeship Program, as well as courses in herbal cooking and homesteading. She teaches women’s health at the University of Massachusetts and is the organizer of the Northampton/Amherst Herbal Meet-up group.

One Comment

  1. Lorraine Geissberger May 10, 2020 at 6:27 am - Reply

    We make Firecider vinegar as part of our product line at Geissberger Farmhouse Cider in Ontario ,we take it every morning to boost our immune system.

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