Fire Cider (Fermented Apple Cider Vinegar Tonic)

Ingredients

• 1/2 cup Fresh Ginger (peeled and roughly chopped)
• 1/2 cup Fresh Horseradish (peeled and roughly chopped)
• 1/2 cup Hot Pepper (seeded and roughly chopped (e.g., jalapeño or serrano))
• 1/2 cup Onion (peeled and roughly chopped)
• 8 cloves Garlic Cloves (peeled and roughly chopped)
• 1/2 cup Fresh Turmeric Root (peeled and roughly chopped)
• 2 tablespoons Fresh Rosemary (leaves only, roughly chopped)
• 2 tablespoons Fresh Thyme (leaves only, roughly chopped)
• 2 tablespoons Fresh Oregano (leaves only, roughly chopped)
• 2 cups Raw Apple Cider Vinegar (unfiltered, with the mother)
• 1 cup Raw Honey (for fermented garlic honey)

Instructions

1. Wash and Prep Produce

   Rinse all fresh produce under cold water. Peel ginger, horseradish, turmeric, and onion. Remove seeds from the hot pepper and chop everything into roughly 1‑inch pieces.

   Time: PT10M

2. Pulse Ingredients

   Place ginger, horseradish, hot pepper, onion, garlic, turmeric, rosemary, thyme, and oregano into the food processor. Pulse 5‑7 times until the mixture is coarsely chopped but not pureed.

   Time: PT5M

3. Transfer to Fermentation Jar

   Using a funnel, spoon the chopped mixture into the large glass jar, leaving about 2‑3 inches of headspace at the top.

   Time: PT5M

4. Add Apple Cider Vinegar

   Pour raw apple cider vinegar over the solids until they are completely submerged, ensuring no air pockets remain.

   Time: PT5M

5. Create Metal Barrier (If Using Mason Jar)

   If you are using a traditional Mason jar, line the lid with a square of parchment paper before sealing to prevent the vinegar from contacting the metal.

   Time: PT2M

6. Seal and Store

   Close the jar tightly. Place the jar in a cool, dark spot (around 65‑75°F / 18‑24°C).

   Time: PT1M

7. Daily Burping

   Each day for the next 2‑4 weeks, open the jar briefly to release built‑up gas, then reseal.

   Time: PT0M

8. Prepare Fermented Garlic Honey

   Roughly crush 8 garlic cloves to break the skins, place them in a small sterilized jar, and pour 1 cup of raw honey over them. Stir to combine.

   Time: PT5M

9. Burp Garlic‑Honey Jar

   Open the small jar once daily for 2 weeks to release gas, then reseal tightly.

   Time: PT0M

10. Finish and Transfer

    After 2‑4 weeks, when no more pressure builds, strain the fire cider if desired, or keep it chunky. Transfer to smaller bottles for daily use. Store the fermented garlic honey in a sealed jar.

    Time: PT2M

11. Cleanup

    Wash all knives, cutting board, food processor parts, jars, funnel, and measuring cup.

    Time: PT15M

Nutrition Facts

Calories

5

Protein

0g

Carbohydrates

1g

Fat

0g

Fiber

0g