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Your mouth, your eyes, and your immunity will definitely feel the burn with this ultimate fire cider immune boosting tonic!
The inspiration behind this fire cider recipe is my great despisal of being sick. It is a combination of several recipes that some of my friends swear by plus it has a few bonus additions to amp it up even more.
About the Fire Cider Ingredients
IMPORTANT: If you read nothing else in this article, at least read this section. It is important because it tells what each things does and what varieties of things to use in some cases.
- Ginger. Ginger root is a great anti-oxidant and it is anti-inflammatory. It is also good for nausea.
- Horseradish. Horseradish root is full of nutrition. It is anti-inflammatory, good for respiratory healthy, and more.
- Turmeric. Turmeric root is rich curcumin which is known to boost antibodies.
- Onion. Onions contain quercetin which is a flavonoid naturally occurring in many fruits and vegetables. It is a very “anti” flavonoid: antibacterial, antiviral, anti-allergy, and anti-inflammatory. Per my research, the onions with the highest quercetin are chartreuse onions (I could not find these) following by yellow onions (this is what I chose for this recipe) and red onions, in that order. When using an onion, you want to keep as many of the outer layers as possible. The outer layers contain the highest amount of quercetin. So, when preparing an onion, remove the papery layer but not the soft layers as much as you are able.
- Garlic. Garlic has over 100 sulferic compounds (among other nutrients), making it a powerhouse for immunity. When selecting garlic from a grocery store, be sure to aim for California grown garlic (this obviously can vary if you’re not in the United States–research for best garlic options for your country) as opposed to imported garlic. To identify California garlic, find bulbs that still have their roots mostly or wholly intact (NOT cut off). California garlic may also be less white (more off-white, brownish, or reddish) than imported garlic because it has not been bleached. You want to avoid imported garlic because it has usually been bleached and typically treated with various other bad-for-you chemicals, reducing the effectiveness of the garlic.
- Lemon and orange. While not as vitamin C rich as the habanero pepper, lemons and oranges still do have vitamin C as well as other immune boosting nutrients. Plus, they add a pretty splash of color and improve the flavor.
- Habanero pepper. The habanero pepper contains a lot more vitamin C than citrus fruits. And, obviously, vitamin C is good for immunity.
- Parsley. Parsley is antiviral and antibacterial, making it great to boost the immunity. It also adds minerals.
- Mint. Mint leaves are good for boosting immunity, combatting free radicals, and soothing tummy troubles.
- Rosemary. Rosemary contains carnosic and rosmarinic acids which make it antifungal, antiviral, and antibacterial.
- Thyme. Thyme is full of vitamin C and other nutrients great for the immune system.
- Oregano. Excellent for combatting viruses and bacteria.
- Star anise. Anise is antibacterial and antifungal, nutrient rich, and good for blood sugar.
- Cinnamon. Cinnamon is anti-oxidant and anti-inflammatory. It is also good for blood sugar. You want to use the Ceylon cinnamon variety, NOT Cassia cinnamon.
- Cloves. Cloves (referring to the spice, not garlic) is great for improving immunity and helping with pain and inflammation.
- Black peppercorns. Among other immune boosting things, black peppercorns boost nutrient absorption.
- Raw apple cider vinegar. Raw apple cider vinegar is great as an expectorant as well as for boosting the immunity.
- Baobab. Baobab is an African super fruit that is also full of nutrition like antioxidants and vitamin C.
- Raw local honey. Raw local honey is full of nutrition and it’s antibacterial, antiseptic, and anti-inflammatory. Local honey is also great for fighting allergies. Be sure you get LOCAL honey (not just from your state, but from your area–ask around in local Facebook group or Google for places that sell local-to-you honey). The honey in this recipe not only adds nutrition, but it also makes it a little more palatable. However, it is optional if you would like to avoid the carbs or whatever. It does work on Trim Healthy Mama in this recipe because there is such a small amount in each serving that it is not enough to impact blood sugar.
- Sweetener. This is optional, but really helps to make the fire cider more palatable. Any on plan sweetener to any volume you want (to taste) works.
How to Use Fire Cider
To use this fire cider, take approximately 1 tablespoon every day. When you start to feel under the weather, increase this to about 2 tablespoons twice a day. If you’d like, you can dilute it with water or unsweetened almond milk.
I won’t even bother with giving children’s doses because this stuff seriously BURNS so they will most likely want nothing to do with it. I would stick to elderberry syrup for kiddos.
Ultimate Fire Cider Immune Boosting Tonic
Your mouth, your eyes, and your immunity will definitely feel the burn with this ultimate fire cider immune boosting tonic!
Diets 
THM Fuel 
Equipment
- 2 sterilized glass quart size mason jars and lids OR 1 sterilized glass half gallon mason jar and lid
- waxed paper
Ingredients
- 3 ounces (about ½ cup) fresh horseradish root, peeled and diced small OR 1 cup prepared horseradish (no sugar)
- 2 ounces
(about 8 inches or ½ cup) fresh ginger root, peeled and diced small OR 2 tablespoons ground ginger - 4 ounces
(about 4 inches or ¼ cup) fresh turmeric root, peeled and diced small OR 4 teaspoons turmeric powder - 1 medium to large yellow onion, diced small (remove the paper but try to keep all the layers)
- 1 bulb California garlic, peeled and diced small (see notes in article)
- 1 large orange, sliced then quartered (do NOT peel)
- 1 lemon, sliced then quartered (do NOT peel)
- 1 to 2 habanero peppers, diced small (discard stem but do NOT remove seeds)
- ¼ cup fresh parsley, roughly chopped
- 10 fresh mint leaves, whole
- 8 fresh oregano leaves
- 4 sprigs fresh rosemary, whole
- 2 sprigs fresh thyme, whole
- 6 pods
star anise - 3 sticks
Ceylon cinnamon - 1 tablespoon
whole cloves (the spice, not garlic in this case) - 2 teaspoons
black peppercorns - 16 to 24 ounces
raw apple cider vinegar (with the mother)
After 4 to 6 Weeks
- ¼ cup
baobab powder - ¼ cup raw local honey (optional)
stevia or other on-plan sweetener, to taste (optional)
Instructions
- Add all of the ingredients except the vinegar, baobab, honey, and sweetener to the sterilized jar(s) (add equal amounts if using the two quart jars). Pack it down if you need to make it fit.
- Pour in the raw apple cider vinegar a little at a time, allowing it to fill in between everything. Add enough to completely submerge everything (some things might float, that's okay).
- Tap the jar on the counter a few times and run a rubber or plastic spatula (no metal) along the inside edges of the jar to remove as many air bubbles as possible.
- Cut a piece of waxed paper to cover the mouth of each jar then tightly put on the two-piece mason jar lid to secure it on. The waxed paper will prevent the vinegar from corroding the lid.
- Put the jar(s) somewhere out of direct sunlight for about 4 to 6 weeks, shaking it once a day (maybe set an alarm on your phone so you don't forget).
After 4 to 6 Weeks
- Once the 4 to 6 weeks are up, open the jar (CAUTION: it may burn your eyes) and strain the mixture into a fresh, sterilized mason jar with a piece of muslin or cheesecloth. Tie the "tails" of the cloth around a wooden spoon and set it across the top of the jar. Let it sit and drip for about 45 minutes (try to get a jar big enough that the cloth isn't hanging in it or move the cloth from jar to jar until it isn't).
- Squeeze the cheesecloth until all the goodness is out of the plants (CAUTION: you probably want to wear rubber or latex gloves while doing this so the burning doesn't happen to your hands then later your face/eyes/nose when you touch them). Discard, compost, or otherwise use the spent the veggies, fruits, herbs, and spices.
- Mix in the baobab then add the honey and as much sweetener as you'd like (to taste).
- Put a fresh piece of waxed paper over the jar's opening and put the lid on tightly. Store in a cool, dark place for up to 6 months or in the refrigerator for up to one year.
To Use
- Shake before taking. Drink about 1 tablespoon a day to keep immunity boosted or about 2 tablespoons twice a day if you feel a sickness starting. If desired, you can dilute it in some water or unsweetened almond milk.
Nutrition
Serving: 1tablespoonCalories: 16kcalCarbs: 3gProtein: 1gFat: 1gFiber: 1gNet Carbs: 2g
Want more?Check out my filterable Recipe Index!
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