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Fire Cider – Winter Immune Support – UK Recipe

apple cider, homemade, apple

Fire cider is more than just a tangy, spicy health tonic; it’s a centuries-old remedy deeply rooted in herbal traditions and a fabulous boost for winter immune system support. This vibrant concoction, typically made with apple cider vinegar, garlic, onions, ginger, horseradish, and hot peppers, is praised for its immune-boosting properties. Over the years, it has become a staple in natural health circles, but its origins stretch back to folk medicine practices from long before it became popularized in modern times.

The concept of using vinegar and herbs as a medicinal tonic is ancient. Vinegar itself has been used for thousands of years, dating back to the Babylonians around 5,000 BC, who first documented its use as a preservative and a health tonic. Similarly, the Greeks and Romans employed vinegar for various health applications, from aiding digestion to disinfecting wounds.

The specific blend of ingredients found in fire cider, however, is more closely aligned with traditional European and Native American herbalism. These communities long understood the value of combining powerful herbs and roots with vinegar to create potent remedies. The idea was simple: each component brought its own medicinal benefits, and together, they created a synergistic effect that could help ward off illness, particularly during the cold winter months.

The term “fire cider” itself was popularized in the late 20th century by the renowned herbalist Rosemary Gladstar. In the 1970s, Gladstar began teaching and promoting the use of this pungent tonic as part of her broader efforts to revive and modernize herbal medicine. She described it as a “spicy vinegar tonic” designed to stimulate the immune system and improve circulation.

Gladstar’s recipe drew upon the rich traditions of folk medicine, but she also encouraged creativity in its preparation. The basic ingredients—apple cider vinegar, garlic, ginger, horseradish, and hot peppers—were often customized with additional herbs and spices like turmeric, rosemary, or lemon zest to enhance the tonic’s flavour and medicinal properties.

Gladstar’s fire cider quickly gained popularity within the herbal community. It was easy to make, used common kitchen ingredients, and was versatile enough to address a wide range of ailments, from colds and flu to digestive issues and sinus congestion. As interest in natural health remedies grew in the late 20th and early 21st centuries, so too did the use of fire cider.

Despite its humble and communal origins, fire cider became the centre of a heated controversy in the early 2010s. In 2012, a company called Shire City Herbals trademarked the term “Fire Cider,” leading to a legal battle with herbalists who believed the term should remain in the public domain. They argued that fire cider was a traditional remedy, not a brand name, and that the trademark restricted the ability of others to make and sell their versions of the tonic.

This led to a widespread movement known as “Free Fire Cider,” where herbalists and supporters rallied to protect the traditional recipe and its name. After several years of legal disputes, the trademark was eventually cancelled in 2019, allowing the term “fire cider” to be used freely once again.

Today, fire cider remains a beloved herbal remedy, embraced by both seasoned herbalists and newcomers to natural medicine. It is celebrated not only for its health benefits but also for its connection to tradition, community, and the earth’s natural bounty.

In many households, making fire cider has become an annual tradition, particularly as the colder months approach. People often share their own variations of the recipe, passing it down through generations or across communities. Each batch of fire cider tells a story—of the person who made it, the ingredients used, and the timeless wisdom of herbal medicine. In our house it is made about a month after our fermented raw honey is made and both are consumed daily when they are ready to combat winter illnesses.

Ingredients

1L-2L of raw apple cider vinegar
250g chopped fresh white onion
100g chopped fresh ginger
100g chopped fresh turmeric
100g rosehip syrup (homemade is best as it has no chemical nasties in it, and this is an optional addition)
100g chopped fresh garlic
15g sliced fresh green chillies
15g sliced fresh red chillies
10g dried lemon balm
10g dried lemon verbena
10g cracked black peppercorns
2 whole oranges sliced including peel
1 lemon sliced including peel
1 lime sliced including peel
10 whole cloves
4 whole star anise
2 whole cinnamon sticks
1 bunch of fresh thyme OR 10g dried thyme
1 bunch of fresh rosemary OR 10g dried rosemary
100g of raw unpasteurised honey (do not add at the beginning!)

Method

Add everything into a clean and sterilised 3L or 3.5L Kilner style jar APART FROM THE HONEY AND CIDER VINEGAR. Close and lock lid and shake to mix well. Add enough cider vinegar to almost fill the entire jar and close lid and shake gently once again to mix. Keep tapping closed jar to remove air bubbles and create more space for the vinegar, once completely full then you can close and lock the lid one more time and then let your jar of goodness sit in a cool dark place (not in the fridge!), on your kitchen counter is fine, for 4 weeks to allow the mix to infuse.

After 4 weeks strain your mix through a fine sieve or muslin cloth into a large bowl. Clean and sterilise your Kilner style jar as you are about to reuse it again!

Add your raw honey into the bowl and mix thoroughly and then pour the mix back into your Kilner jar, OR decant into smaller jars or bottles. It will be shelf stable for 1 year if looked after.

Take up to 20ml shots, 3 times a day of your fire cider to help your immune system through the winter months.

Please check for allergies, contraindications with current medications etc and if in doubt please check with your doctor.

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