Fire Cider

Author: Sophia Gerontakos

You will need:

Large head of ginger, grated
Head of turmeric root, grated
Handful of radishes, grated
1-2 heads of garlic, chopped or grated
Ground black pepper (approx 1-2 teaspoons)
One red onion, diced
Raw apple cider vinegar
A large jar.

Place the solid ingredients into the jar and cover with apple cider vinegar (ACV), with enough ACV to fill a couple of inches above the ingredients. Place the lid on firmly (can help to pop a piece of grease-proof paper over the mouth of the jar before screwing the lid on). Keep in a dark place (cupboard) for about 3 weeks, shaking every day – ensure there is enough ACV in there to keep the ingredients submerged after shaking).

The above measurements are flexible – about equiv. half cup of grated roots each but it really depends on the size of your vessel. You just need a good hit of everything.

The above is a base recipe only, you can get creative and add whatever you like from there! Other warming spices such as cinnamon, chilli (a little at a time!) can be great. My latest batch contained the base + some fresh thyme, diced lemon with peel on and a couple slices of hot red pepper. Lemon or orange + peel is a very good addition if you can get your hands on a spray-free or organic fruit. Fresh herbs such as rosemary, thyme, oregano are also good.

When your brew is ready (anywhere between 2-5 weeks is fine depending on how organised you are in prepping for cold and flu season but 3-4 weeks is ideal) you can strain it and add some warmed honey or maple syrup to sweeten, mix well and it is ready to be consumed as your daily tonic. One tablespoon daily (dilute it in a little water) as a general tonic or 3 times daily if you are fighting off a cold. Some people also blend the entire brew in a blender without straining and consume that way… if you are brave! Or you can blend and then strain through cheese cloth. Store in an airtight glass container in the fridge from this point and consume within 6 months.

Hint: Strain through a piece of cheese cloth – gather the corners of the cloth together and squeeze out as much of the liquid goodness as you can.







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