Fire cider is a traditional herbal tonic made by infusing raw apple cider vinegar with warming herbs, roots, spices, and aromatics. It’s bold, spicy, sour, and designed to support the immune system, circulation, and overall wellness — especially during cold and flu season. (Which is just a vitamin D deficient, poor air quality, excess sugar and high stress season, but whatever.)
There’s no single “right” recipe. Fire cider is meant to be customizable, based on what you have and what your body responds to best. You can play around by adding extras.
Once it’s strained and finished, fire cider is shelf stable thanks to the vinegar. Refrigeration isn’t required, but storing it cold will slow fermentation and mellow the flavor over time.
I, personally opt to keep the solids in the jar, after straining the initial infusion into a clean, glass jar- I go ahead and refill the original jar with another round of ACV (With the mother) and leave it on my counter another 4 weeks. Shake it when you think about it, and you’ve got another round. You can do this a total of 2 refills- so, 3 total.
What’s in Fire Cider (and Why)
Here’s a classic lineup, plus what each ingredient brings to the table:
- Apple Cider Vinegar (raw, with the mother)
The base of fire cider. Extracts the medicinal properties of herbs and roots; supports digestion and gut health. - Garlic
Powerful immune support; antimicrobial; supports cardiovascular health. - Onion
Anti-inflammatory; supports respiratory health and circulation. - Ginger Root
Warming, anti-inflammatory; supports digestion, circulation, and nausea relief. - Turmeric Root
Anti-inflammatory and antioxidant; supports joint health and immune function. - Horseradish Root (optional)
Intense heat; supports sinuses and respiratory congestion. - Citrus (orange, lemon, or both)
Vitamin C, antioxidants, and bright flavor; supports immune health. - Cinnamon Stick
Warming; supports circulation and blood sugar balance. - Cloves
Antimicrobial; supports oral and immune health. - Black Peppercorns
Improves absorption of turmeric and other compounds; supports digestion. - Raw Honey (added after straining)
Soothes the throat, balances acidity, and adds antimicrobial benefits.
You don’t need all of these. Fire cider works because of the combination, not perfection.
How to Make Fire Cider
You’ll need:
- A clean glass jar (wide mouth quart recommended)
- Chopped fresh ingredients
- Raw apple cider vinegar
- Parchment paper
- A non-metal lid or regular lid with parchment barrier
Step-by-Step
- Chop your ingredients
Rough chop roots, garlic, onion, and citrus. No need to peel ginger or turmeric if they’re clean. - Fill the jar
Add all solid ingredients to the jar, filling it about ¾ full. I then top with the fresh herbs and 2 slices of a lemon or orange to help keep them submerged. - Cover with vinegar
Pour apple cider vinegar over everything until fully submerged. No ingredients should be exposed to air. - Seal properly
Place parchment paper between the jar and lid to prevent corrosion. - Let it infuse
Store in a cool, dark place for 3–6 weeks. Shake gently every few days. - Strain & finish
Strain out solids. (or keep them in and refill with ACV for another batch in 4 weeks!) - Add raw honey to taste (optional).
- Bottle & store
Store at room temperature or refrigerate to slow fermentation.
How to Use Fire Cider
- 1 tablespoon daily for general immune support
- 1–2 tablespoons during seasonal illness
- Dilute in warm water or tea if needed
- Use as a vinaigrette base or splash into broths or over roasted vegis.
A Few Important Tips
- Always keep ingredients fully submerged to prevent mold
- Use glass only — no plastic or metal containers
- Flavor will continue to develop over time
- If it smells bad or shows fuzzy mold (not yeast), discard it
Fire cider isn’t about rules — it’s about building something strong with what you have.
Happy jar building & medicine making.
Chaotic Canning Co. 
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