How To Make Fire Cider
To support your immune system during Makuru season.
Fire Cider is an age old immune boosting tonic that incorporates powerhouse herbs infused into honey and apple cider vinegar.
These ingredients work synergistically to boost the immune system, support the respiratory tract, stimulate circulation, clear the sinuses, reduce nausea and support digestion.
Meet The Herbs
GINGER
Supports circulation, useful in nausea, anti-inflammatory, anti-fungal, antiviral and may reduce fever.
GARLIC
An expectorant (helps clear mucus form airways), antimicrobial.
LEMON
Supports the immune system, aids digestions, expectorant (helps clear mucus from the airways).
TURMERIC
Anti-inflammatory, antimicrobial and traditionally used for fevers, the common cold and coughs.
THYME
Antimicrobial, antifungal, antibacterial, antioxidant, smooth muscle relaxant (useful for coughs), expectorant (helps clear mucus from airways) and traditionally used for coughs, sore throats and fever.
CAYENNE
Supports circulation and useful for painful joints.
ONION
Nutrient dense, antioxidant and antibacterial - particularly good for a sore throat.
HORSERADISH
Expectorant (clears mucus from the airways), antiseptic - particularly good for clearing the sinuses.
HONEY
A phytonutrient powerhouse, high in antioxidants with antimicrobial and antifungal properties.
APPLE CIDER VINEGAR
Antimicrobial and antioxidant. Works alongside honey to preserve the Fire Cider.
PEPPER
Increases the absorption of curcumin, the active constituent of turmeric.
RECIPE
INGREDIENTS
1 red onion, chopped
3 heads garlic, chopped
1 lemon with peel, diced
1/2 C ginger root, grated
1/2 C turmeric root, grated
1/2 C horseradish, grated
1/4 C fresh thyme, chopped
2 tsp fresh ground black peppercorns
1-2 cayenne or jalapeño chilli
Honey to taste
Apple cider vinegar
DIRECTIONS
Place all ingredients except honey in a jar, and cover with ACV. Ensure the herbs are covered by at least 5cm, then cover the jar with baking paper before screwing the cap on tightly.
Store in a warm place for at least 3 weeks, shaking the jar daily.
At this point, you can strain out the herbs from the liquid, but another option is to blend the whole batch in a blender or thermomix and let it sit for an additional week (without shaking for the last few days to let the ingredients settle) before pouring off the liquid.
Once you’ve finished infusing herbs, add warmed raw honey to taste (I usually add about 1/3 cup), mix thoroughly, and bottle.
Take 1 Tbs daily as a tonic & 1 Tbs 3 x daily when you feel a cold coming on.