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Homemade Fire Cider Immune Tonic with Ginger & Turmeric

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This homemade fire cider immune tonic with ginger and turmeric is a potent, gut-healthy wellness shot made with raw apple cider vinegar, fresh roots, and spices. It’s a simple, customizable recipe that supports your immune system with every warming sip.

Ingredients

Scale
  • 3 to 4 cups raw apple cider vinegar (with the mother)
  • 2 to 4 tablespoons raw honey (to taste)
  • 1 (4-inch) piece fresh ginger root, roughly chopped
  • 1 (3-inch) piece fresh turmeric root, roughly chopped
  • 8 to 10 garlic cloves, smashed
  • 1 (2-inch) piece horseradish root, sliced
  • 1 small onion, roughly chopped
  • 1 small jalapeño or serrano pepper, sliced (seeds optional)
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole cloves
  • 1 small cinnamon stick
  • 1 fresh rosemary sprig

Instructions

  1. Prep your produce: Scrub ginger, turmeric, horseradish, and onion. Rough chop ginger, turmeric, onion, and horseradish into thumb-sized pieces. Smash garlic cloves. Slice jalapeño into thin rounds.
  2. Layer everything in a quart-sized glass jar: Start with harder roots (ginger, turmeric, horseradish) at the bottom. Add garlic, onion, and jalapeño on top. Add black peppercorns, cloves, cinnamon stick, and rosemary sprig. Do not pack too tight.
  3. Pour in the vinegar: Slowly pour raw apple cider vinegar over ingredients until completely submerged, leaving about 1 inch of headspace. Use a wooden spoon or chopstick to release air bubbles.
  4. Seal and shake: Tightly close the lid and shake the jar well. The vinegar will turn golden from the turmeric.
  5. Store and wait: Place jar in a cool, dark place (like a kitchen cabinet) for 3 to 4 weeks. Shake gently every few days.
  6. Taste and adjust: After 3 weeks, start tasting. If too sharp, add more honey at the end. If more heat is desired, let steep longer.
  7. Strain and bottle: Once desired taste is achieved, strain liquid through a fine-mesh strainer lined with cheesecloth into a clean bowl or measuring cup. Discard solids. Pour strained fire cider into smaller glass bottles or jars using a funnel.
  8. Add honey: Stir in raw honey to taste (start with 2 tablespoons, usually ends up around 3 tablespoons). Shake well before each use.
  9. Label and refrigerate: Write the date on bottles and store in the refrigerator. Fire cider keeps for up to 6 months.

Notes

Do not peel ginger or turmeric; just scrub well. Use raw apple cider vinegar with the mother for probiotic benefits. Keep ingredients submerged to prevent mold. Store in a cool, dark place during steeping. If using dried turmeric powder, add after vinegar and stir vigorously. For a milder version, skip jalapeño and reduce horseradish. For extra heat, double jalapeño or add habanero. Can add lemon or orange zest for citrus version. Fire cider can be taken daily (1 tablespoon) or increased at first sign of cold. Do not heat directly; add to hot water after pouring.

Nutrition

Keywords: fire cider, immune tonic, ginger, turmeric, apple cider vinegar, homemade, wellness shot, gut health, anti-inflammatory, natural remedy

Find it online: https://platebelle.com/homemade-fire-cider-immune-tonic-with-ginger-and-turmeric/