Fire cider
There’s something wonderfully unruly about fire cider. While others reach for neat rows of supplements, this folk remedy remains unapologetically unrefined.
It’s a jar of vinegar turned fiery with horseradish, ginger, garlic, and whatever else strikes your fancy.
This preparation originates with American herbalist Rosemary Gladstar, who created it decades ago.
Since then, it has circulated through herbal communities with enthusiasm, each maker adapting the formula.
Among herbalists, it’s a reliable winter companion. The taste is intense: heat from the peppers and horseradish, sharpness from the cider vinegar, sweetness from the honey.
Most herbalists take a tablespoonful daily through the colder months. When feeling unwell, you can take it hourly until your yucky symptoms subside.
Adding water makes it more palatable if you find the strength overwhelming. And trust me, this stuff is strong!
Basic Recipe:
150g sharp-tasting onions (yellow or brown varieties work best), finely chopped
60g fresh horseradish root, peeled and grated
75g garlic (roughly 15 cloves), finely chopped
25g fresh ginger root, grated
Small piece fresh cayenne (about 6mm), or ½ teaspoon dried
2 tablespoons dried thyme
2 teaspoons whole black peppercorns
½ lemon, sliced thinly
85g raw honey, plus extra to taste
630ml raw apple cider vinegar (minimum 5% acidity)
Combine the vegetables, aromatics, and lemon in a clean litre jar. Add the honey, then cover everything with vinegar. Stir thoroughly to eliminate air pockets. Use a non-reactive lid. Glass is ideal. Metal will work if you place parchment between the lid and contents. Store somewhere cool and dark for a fortnight to three weeks. Shake daily for the first several days. Strain into a fresh jar. Refrigerated, it keeps for twelve months.
I reach for it as often in cooking as for wellness. It transforms broths and makes an excellent base for winter vinaigrettes. The ritual of preparation, patient waiting, transformation in the dark, brings its own pleasure.
One tip regarding the onions you use: choose varieties with bite rather than mild sweetness. They contribute a special sharpness to the final preparation.
Talk soon,
Robin
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