I probably should have shared this recipe much earlier since this is a traditional remedy normally used during the cold season to strengthen the immune system and prevent cold and flu, but it is never too late.
The recipe is simple and the ingredients easily obtained. I used dehydrated elderberries that I foraged earlier this year, but you can purchase organic, dried elderberries from certified herbalists.
I also added some coneflowers (echinacea) that I grew in a pot on my balcony. This ingredient is optional.
I do not follow exact measurements when I make my fire cider so it is up to you how much garlic or chili peppers you use. The important thing here is to use enough ingredients to fill a large jar. Use the best ingredients you can find and keep things clean to prevent contamination.
I make my fire ciders in two stages. I first allow all the ingredients to macerate for four weeks in organic raw apple cider vinegar. In stage two, I add a cup of raw honey and allow the mixture to ferment for another four weeks. If you do not eat honey, stage one is sufficient to provide all the health benefits. Honey not only adds sweetness to the fire cider, but it also stimulates the immune system.
Ingredients:
- 1-2 cups dried elderberries
- 1-2 inch fresh ginger rhizome
- 1 head garlic
- 2 medium large purple onions
- 3-5 hot chili peppers (jalapeño, habanero or ghost)
- 1 organic, untreated lemon
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme or 1 tsp died thyme leaves
- fresh coneflowers (optional)
- 1/2 Tbsp black peppercorns
- 1 tsp cloves (optional)
- 1 cinnamon stick (optional)
- raw apple cider vinegar to fill out the jar
- 1 cup raw honey (use local if possible)
Method:
- Wash, clean and prepare your ingredients for maceration: slice the onions, lemons, ginger and chili peppers. Peel the garlic cloves.
- Fill the sterilized jar with elderberries and all the other ingredients. Fill out the jar with vinegar leaving about an inch space from the top. Gently press everything down making sure that vinegar covers all ingredients. Cover the jar with a piece of parchment and close it tightly with a lid.
- Place the jar in a dark, cool place and leave it there for four weeks. During this time gently shake the jar every few days. Make sure that everything is still completely immersed in vinegar.
- At the end of the maceration period open the jar and using a sieve and a clean cheesecloth, sieve off the liquid. Press the solids with a wooden spoon to extract as much liquid as possible.
- Your fire cider is ready and you can either bottle it and store it away, or proceed to step two if you eat honey.
- Pour the strained liquid into a sterilized jar and add 1 cup of raw honey. Using a wooden spoon stir well to mix honey with the fire cider. Cover the jar with a parchment and close it tightly. Place the jar in a dark, cool place and leave it for another four weeks. Gently shake the jar every few days.
- At the end of the four weeks your honeyed fire cider is ready. You can leave it in a jar or transfer it to a bottle, just remember to stir it well before each use since honey is heavier than the fire cider and it will accumulate at the bottom of the bottle or jar.
- Use it as an immune system elixir, add it to salad dressings, raw soups and smoothies. Enjoy in good company!
Tip: You can dehydrate the macerated solid ingredients in a dehydrator. Once everything is completely dry, you can blend everything into a powder and use it as a spice to add flavor to raw and cooked dishes.
I hope you have a smooth ride through the cold season. In radiant health, passionately raw - Dominique
Dominique Allmon©2024