Let’s make Fire Cider

Ingredients

• 2 roots Horseradish Root (peeled and finely chopped)
• 2 inches Fresh Ginger Root (peeled and minced)
• 3 peppers Jalapeño Pepper (sliced with seeds for extra heat)
• 2 cloves Garlic Clove (peeled and minced (elephant garlic works too))
• 1 onion Yellow Onion (peeled and coarsely chopped)
• 8 cups Organic Apple Cider Vinegar with Mother (raw, unfiltered, contains the mother for fermentation)
• 1 cup Raw Honey (added after fermentation for sweetness and additional antimicrobial properties)
• 0.5 cup Freeze‑Dried Cranberries (adds vitamin C and urinary‑tract benefits)
• 1 orange Orange (peeled and segmented; provides citrus flavor and vitamin C)
• 1 orange Blood Orange (optional, same use as regular orange)
• 1 lemon Meyer Lemon (zested and juiced)
• 1 lime Lime (zested and juiced)
• 4 tablespoons Dried Turmeric Powder (1 tbsp per half‑gallon jar)
• 8 tablespoons Dried Rosemary (crushed; 2 tbsp per jar)

Instructions

1. Wash and Prepare Produce

   Rinse all fresh produce (horseradish, ginger, jalapeños, garlic, onion, oranges, lemons, limes) under cold water and pat dry.

   Time: PT5M

2. Peel and Chop Ingredients

   Peel the horseradish roots and ginger. Finely chop horseradish, mince ginger, slice jalapeños (including seeds), mince garlic, and coarsely chop the onion. Segment the orange and blood orange, zest and juice the lemons and limes.

   Time: PT20M

3. Distribute Fresh Ingredients into Jars

   Divide the chopped horseradish, ginger, jalapeños, garlic, onion, citrus segments, and cranberries evenly among four half‑gallon mason jars.

   Time: PT10M

4. Add Dried Herbs and Spices

   Add 1 tablespoon of dried turmeric and 2 tablespoons of dried rosemary to each jar. Sprinkle the freeze‑dried cranberries if not already added.

   Time: PT5M

5. Pour Apple Cider Vinegar

   Using a funnel, pour organic apple cider vinegar with the mother over the ingredients in each jar until the headspace is about 1 inch.

   Time: PT5M

6. Seal Jars with Parchment Paper

   Place a sheet of parchment paper over the jar opening, then screw the metal lid on tightly. This makes later lid removal easier after fermentation.

   Time: PT3M

7. Ferment

   Store the sealed jars in a cool, dark place (e.g., pantry or cabinet) for 4 weeks. Shake each jar gently once daily to redistribute ingredients.

   Time: PT0M

8. Strain the Cider

   After 4 weeks, open each jar, pour the liquid through a fine mesh strainer into a large bowl, pressing solids to extract as much liquid as possible.

   Time: PT10M

9. Add Honey

   Stir in 1 cup of raw honey into the strained liquid until fully dissolved.

   Time: PT5M

10. Bottle the Finished Fire Cider

    Using the funnel, transfer the finished fire cider into amber glass bottles, seal tightly, label with date, and store in the refrigerator.

    Time: PT5M

Nutrition Facts

Calories

65

Protein

0 g

Carbohydrates

17 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Horseradish Root: prepared horseradish
• Instead of Fresh Ginger Root: ground ginger (1 tsp)
• Instead of Jalapeño Pepper: cayenne pepper (1 tsp), habenero pepper
• Instead of Garlic Clove: regular garlic
• Instead of Yellow Onion: red onion
• Instead of Organic Apple Cider Vinegar with Mother: raw white vinegar (not recommended)
• Instead of Raw Honey: maple syrup (flavor will change)
• Instead of Freeze‑Dried Cranberries: dried cranberries (rehydrated)
• Instead of Orange: blood orange
• Instead of Blood Orange: regular orange
• Instead of Meyer Lemon: regular lemon
• Instead of Lime: lemon
• Instead of Dried Turmeric Powder: fresh turmeric (1 tbsp per jar)
• Instead of Dried Rosemary: fresh rosemary (1 tsp per jar)

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Measuring Cups and Spoons
• Half‑Gallon Mason Jars with Lids
• Parchment Paper
• Small Funnel
• Fine Mesh Strainer
• Glass Amber Bottles
• Gloves (optional)
• Wooden Spoon

Critical Steps — Do Not Skip

• Wearing gloves while chopping horseradish and jalapeños to avoid eye irritation.
• Ensuring all solids are fully submerged in apple cider vinegar to prevent mold.
• Sealing jars with parchment paper to allow easy lid removal later.
• Shaking jars daily during the 4‑week fermentation period.
• Straining the mixture and adding honey after fermentation to preserve honey’s enzymes.

Chef Tips from the Video

• Use a food processor for faster chopping if you have one, but be careful not to puree the ingredients.
• Add a pinch of sea salt to enhance flavor after fermentation.
• Taste after 2 weeks; if you want more heat, add an extra sliced jalapeño and let it sit another week.

Troubleshooting

Storage

Refrigerator: Up to 12 months; keep tightly sealed.

Freezer: Not necessary; freezing may alter flavor.

Room temperature: Store jars in a cool, dark place for the 4‑week fermentation only.

Make-Ahead Tips

• Fire cider improves with age; you can make it up to 6 months in advance.
• If you prefer a sweeter tonic, add extra honey after straining.

Frequently Asked Questions