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Homemade Fire Cider Immune Booster

Fire Cider Immune Booster

A potent and warming tonic made by infusing apple cider vinegar with horseradish, ginger, and chillies. This immune-boosting elixir is perfect for daily wellness routines, especially during colder months.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 35 servings (30ml shots)
Course: Beverage
Cuisine: American
Calories: 10
Ingredients Method Notes

Ingredients
  

  • 1 litre raw unpasteurised apple cider vinegar
  • 1 medium onion approx. 150g, roughly chopped
  • 1 head of garlic approx. 10-12 cloves, roughly chopped
  • 100 g fresh ginger root grated or finely chopped
  • 100 g fresh horseradish root grated or finely chopped
  • 2 medium red chillies sliced
  • 1 orange washed and sliced
  • 2 sprigs fresh rosemary
  • 1 tbsp black peppercorns
  • 1 tsp cayenne pepper or more, to your taste
  • 150 ml runny honey or to taste
  • Potent & Warming Flavour: This tonic delivers a powerful kick. You get the immediate sharp heat from the horseradish, followed by the slow, lingering burn of cayenne and ginger, all balanced by the sour tang of the vinegar and a smooth, sweet honey finish.
  • Minimal Active Time: The hands-on preparation comes together in about 30 minutes. The rest of the time is simply letting nature do its work as the ingredients infuse.
  • Wonderfully Adaptable: You can easily adjust the ingredients to your liking. Add a few sprigs of rosemary for a piney note some turmeric for earthy depth, or a sliced lemon for extra citrus brightness.
  • Great for Wellness Routines: A small daily shot of this works beautifully for a morning wellness ritual or whenever you feel you need a little boost during the winter months.
  • A Household Staple: My whole family the adults, at least! has come to appreciate this tonic. It’s our go-to for adding a bit of fire to our wellness routine, and everyone seems to love the ritual of making it.

Method
 

  1. Prepare Your Ingredients: Roughly chop the onion and garlic. Grate the fresh ginger and horseradish – you can use a food processor with a grating attachment to make this part much faster. Slice the chillies and the orange.
  2. Layer the Jar: Place all your chopped and grated ingredients—onion, garlic, ginger, horseradish, chillies, orange slices, rosemary sprigs, and peppercorns—into a large, clean 1.5-litre glass jar.
  3. Add the Vinegar: Pour the apple cider vinegar over the ingredients in the jar. Make sure everything is completely submerged. Use a spoon to press down on the contents to release any trapped air bubbles. The vinegar should cover the solids by at least an inch.
  4. Seal the Jar: If you are using a metal lid, place a piece of baking parchment between the jar and the lid to prevent the vinegar from corroding the metal. I find that using a plastic screw-top lid is the best solution here. Seal the jar tightly.
  5. Infuse: Store the jar in a cool, dark place (like a kitchen cupboard) for 4 to 6 weeks. Give the jar a vigorous shake once a day to help with the infusion process.
  6. Strain the Mixture: After the infusion period, line a sieve with a piece of muslin or cheesecloth and place it over a large bowl or jug. Pour the contents of the jar through the sieve, and then squeeze the cloth tightly to extract every last drop of liquid.
  7. Add Honey: Whisk the honey into the strained liquid until it is fully dissolved. You can adjust the amount of honey to your personal taste – start with a little less and add more if needed.
  8. Bottle and Store: Pour your finished Fire Cider Immune Booster into clean glass bottles or jars. It will keep in a cool, dark cupboard for up to a year.

Notes

Store in a cool, dark cupboard for up to a year. Take a small daily shot (1-2 tbsp) for a wellness boost. Infusion time is 4-6 weeks.