“When you feel like shit, take a hit.”
Despite the myriad habits we can incorporate to stay healthy and to prevent illness, our immune systems sometimes just can’t quite keep up with the lack of sleep, running around, overworking, and stress. Unfortunately, this is typically about the time we find ourselves getting sick. The good news is, there are usually warning signs that something is “coming on,” like weakness, nasal drainage, a light cough, headaches, body aches, scratchy throat, watery eyes, and the list goes on.
By definition, an oxymel is a concoction of vinegar, water, and honey. To create a fire cider, you need to add a few more ingredients. Fire cider is a fermented concoction of ingredients that are known to be antimicrobial, antiviral, anti-fungal, anti-inflammatory, and immune-boosting. It has been made for generations and taken in very small doses for daily maintenance or taken as a “shot” whenever those initial warning signs of illness occur.
Below is the recipe that is used for this specific cider, however, it can be modified to your taste, needs, and liking! Additionally, this cider was used with powders – in addition to fresh ingredients – for convenience but you can use whatever form works best for you and your family. Once your ingredients are combined and covered with Apple Cider Vinegar, the fire cider should be placed in a cool, dry, dark place for at least two weeks. While the ingredients are fermenting, gently shake or stir the jar a few times a day. Before use, strain the mixture to leave just the liquid. The fire cider can be stored for up to two years in your cupboard!
For this particular mixture, we used a one-gallon glass jar. I will later divide the cider into smaller glass jars to keep with me at work, as I am a full-time flight nurse and need to make sure I am always staying as healthy as possible!
To make this exact batch, you will need:
64oz Bragg’s Apple Cider Vinegar
12.5oz organic lemon juice
1/2 cup star anise, whole
3 tablespoons turmeric powder
3 tablespoons ginger powder
1/2 teaspoon ghost pepper powder
1/2 tablespoon cayenne pepper powder
1/2 tablespoon habanero pepper powder
1 cup cloves, whole (though we did crush a few)
1 cup rosemary, whole
1 whole, sliced onion
3 roots horseradish, chopped into medium sizes
6 smashed cloves of garlic
1 teaspoon black pepper powder
1 tablespoon fenugreek
1 cup astragalus root
2oz dried, crushed orange peel
1 tablespoon whole place peppercorn
1 cup chopped burdock root
1/2 cup lemon juice powder
1/2 jar honey
You may have noticed that this recipe is quite heavy on spicy peppers! This was quite intentional as there are endless health benefits to consuming peppers! (Want to know more about the health benefits of spicy peppers? Visit pepperjoe.com!)
This cider will also be diluted when consumed in 8oz cold water and in the mornings, on an empty stomach.
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