Go Back

Fire Cider

Fire cider is a traditional cold and flu remedy. It is easy to make and a great immune booster. I make a batch every fall. It is also easy to add to homemade salad dressings, soups, juices, or can be taken as a daring shot.
Prep Time15 mins
Resting Time30 d
Total Time30 d 15 mins
Keyword: ferment, immune support, infusion, remedy


  • wide mouth mason jar
  • fermenting weight


  • 1/2 white onion diced
  • 1/4 cup fresh turmeric peeled & chopped
  • 1/2 cup fresh ginger peeled & chopped
  • 1-2 Jalapeños chopped
  • 1 habenero chopped
  • 1/2 cup horseradish peeled & chopped
  • 1 lemon juice & zest
  • ~2 cup raw apple cider vinegar
  • 1-2 sprigs oregano or thyme


  • Chop or dice all of your veggies.
  • Place sprigs of herbs into a wide mouth mason jar first.
  • Add all the veggies into jar.
  • Press veggies down firmly.
  • Zest lemon. Add to jar.
  • Squeeze lemon juice over veggies.
  • Cover with apple cider vinegar. Make sure all the veggies are below the level of the liquid. You can use a fermenting weight for this or a wedge of onion that can be pressed into the jar below the level of the vinegar.
  • Place a plastic lid on the concoction. If you don’t have a plastic lid, use parchment paper over the top of the jar. Then screw on a regular mason jar lid.
  • Put your jar in a dark space. Check on it every couple of days to make sure nothing is molding.
  • After 30 days, strain out the veggies. Keep the Fire Cider liquid in a jar in the fridge (again avoiding metal lids). It will keep for at least 6 months.
  • The remaining veggies can be added to stir fries.
  • Drink daily for immune system support.