Syrup
Fire cider
Fire cider is not one recipe, it is an attitude. It consists of whatever you feel like, and it turns out good almost regardless of what goes in.
My fixed core is onion, garlic, chilli, horseradish, whole black peppercorns, turmeric, ginger, lemon, oregano and rosemary. Honey at the end. All covered with apple cider vinegar and put away for four weeks, where it simply gets to be.
It tastes fierce. That is the point. You should feel it all the way down, and that is where it begins to work.
Make it in September, and it stands ready all winter.
Ingredients
- 1 onion, sliced
- 1 whole garlic bulb, clove by clove
- 1-2 chillies, depending how wild you are
- 1 piece fresh horseradish, about 5 cm, grated
- 1 tbsp whole black peppercorns
- 1 piece fresh turmeric, about 5 cm, or 1 tbsp ground
- 1 piece fresh ginger, about 5 cm
- 1 lemon, sliced
- A handful of fresh oregano
- A handful of fresh rosemary
- Raw apple cider vinegar, enough to cover everything
- Honey to taste, added at the end
Equipment
- Large jar with a tight lid
- Baking paper if the lid is metal
- Grater
- Strainer or cloth
- Clean bottle for storage
- Gloves for chilli and horseradish
Method
- 1
Slice, grate and chop everything fresh and put it in a large, clean jar. Wear gloves for the chilli and horseradish, and grate the horseradish at arm's length, the fumes bite the eyes.
- 2
Pour over raw apple cider vinegar until everything is fully covered. Whatever sticks up above the liquid will mould.
- 3
If the lid is metal, put a piece of baking paper between. Vinegar corrodes metal.
- 4
Leave in the dark at room temperature for about 4 weeks. Shake the jar when you pass it.
- 5
Strain everything through cloth or a fine sieve, pressing well so you get it all.
- 6
Stir in honey to taste while the liquid is cold. Pour into a clean bottle and refrigerate. It keeps all autumn and winter.
Dosage
Preventively through the winter season: 1 tbsp daily.
At the first signs of a cold: 1 tbsp up to 3 times daily.
Take it neat, or stir it into a little water if it is too fierce. Rinse your mouth with water afterwards, the vinegar wears at tooth enamel.
Shelf life
Strained and refrigerated it keeps 6-12 months. The vinegar is the preservative itself.
Safety
Rinse your mouth with water after each dose. Apple cider vinegar is acid and wears at tooth enamel over time. Do not brush straight after, wait half an hour.
If you have acid reflux or stomach ulcers, it can make them worse. Take it with food, or leave it be.
Garlic, ginger and turmeric are all mildly blood-thinning. If you take anticoagulants, or face surgery, ask your doctor.
Horseradish and chilli can irritate the stomach and mucous membranes. Start with half a tablespoon.
Honey must not be given to children under 1 year. For older children: dilute heavily and give far less.
Not in large amounts during pregnancy, especially the horseradish.
If you have kidney disease or low potassium, speak with your doctor before taking it daily.
How the herbs work
Garlic contains allicin, antibacterial and antiviral, and a Cochrane review suggests daily intake may reduce the risk of catching a cold.
Ginger and turmeric ease inflammation. Turmeric is absorbed far better alongside black pepper, which is why the peppercorns are not merely seasoning.
Horseradish and chilli open the sinuses and airways by irritating the membrane slightly, so it produces thinner secretions.
Oregano and rosemary are both strongly antimicrobial and contribute antioxidants as well.
The apple cider vinegar draws the water-soluble compounds out of everything and then preserves it, so a single batch in September lasts the winter out.
The content here is general knowledge and folk herbal lore, not medical treatment. In illness, pregnancy, breastfeeding or alongside medication: always talk to your doctor first.