By Karen O’Brien
At this time of year, people often investigate remedies for winter ailments, be it the flu, colds, or even just warming brews. Many herbalists make a version of a vinegar-based drink called “fire cider,”* guaranteed to warm you up and may just possibly help with warding off upper respiratory infections. I always have a batch brewing, as I don’t want to be caught without this when the winds blow and the winter descends.
Made with apple cider vinegar, this drink is sure to wake you up and wow your taste buds. 
(Apple cider vinegar is made by adding yeast to apple juice, which breaks down the sugars into alcohol. Then, other bacteria are added to turn the alcohol into acetic acid. These bacteria are what’s referred to as the “mother.” Some brands of apple cider vinegar have had the “mother” filtered out for clarity; some brands retain it. The best kind of cider to use is one that has retained the “mother.”) I like it straight, but many add a spoonful of honey to “help the medicine go down.” You can add or subtract to the recipe as you see fit, or you can find many versions online. The typical ingredients are horseradish, garlic, onions, ginger, and hot pepper. I add turmeric to mine as I like the anti-inflammatory nature of that rhizome. Enjoy!
FIRE CIDER
1 large horseradish root, peeled
3 medium size fresh ginger rhizomes
5 – 6 fresh turmeric rhizomes
5 – 10 small hot peppers
2 small onions
4 heads of garlic, peeled
Apple cider vinegar, enough to cover the ingredients, approximately 2 ½ quarts
Directions
Grate the horseradish in a food processor and place in a large bowl. Shred the turmeric, onions, garlic, ginger, and hot peppers and add to the bowl. Mix well. Place ingredients into two large (2-quart) canning jars and cover with apple cider vinegar. I used 2 1/2 quarts of vinegar with the “mother,” being sure I covered the shredded roots. If you don’t have the large jars, you can use any extra large wide-mouthed jar, or use several smaller ones. If using metal lids, be sure to place a layer of wax paper between the lid and jar, as vinegar will corrode the metal over time. Place in a dark place for 4-8 weeks, shake frequently, then strain and re-bottle. The strained fire cider will last several months in a cool place, but is best stored in the fridge.
*There was a huge controversy in the herbal community some years ago when three herbalists were sued for marketing their own version of this herbal blend. A company had trademarked the term “fire cider” and went after these herbalists in order to protect their investment. After a long trial, it was determined that the words “fire cider” were, indeed, a generic term and could not be trademarked. See the following article on the herbalists’ fight in court: https://www.bostonglobe.com/metro/2019/10/20/herbalists-defended-their-brew-court-they-won/r94hvWnBghLvdwsnw7W7JN/story.html
Further Reading: Gladstar, Rosemary. Fire Cider!: 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar. 2019. Storey Publishing, LLC.
Photo Credits: All photos courtesy of the author.
Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.
Karen O’Brien is a Master Gardener and owner of “The Green Woman’s Garden” (www.greenwomansgarden.com) in Richmond, New Hampshire. She lectures and presents workshops on all aspects of herbs and gardening. Karen is also the Northeast District Member Delegate for The Herb Society of America (HSA), was the Botany and Horticulture Chair of HSA, past Chair of The New England Unit of HSA, was past Secretary of the International Herb Association (IHA), and is Past President of the Greenleaf Garden Club of Milford, MA. She is the editor and contributing author to several Herb of the Year™ books, including Capsicum, Satureja, Artemisia, and Sambucus, produced by the IHA. Karen also writes a gardening column for the Richmond Rooster and is an alternate Agriculture Commission member for Richmond.
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