How to Make Fire Cider
It might look fancy, but fire cider is simple to make. Making a fire cider will take about 10 minutes of hands-on time. You need to chop ingredients, add them to a jar, and top with raw vinegar.
Before we get started, I know I’ll get at least one question about why my fire cider looks so clear, and why it isn’t brown or golden like some people’s. It’s because I use homemade vinegar. I made my vinegar with lighter-colored apples, so the vinegar is very light in color.
Homemade Fire Cider
Homemade fire cider is far superior to store-bought because it is fresher, and you can control its ingredients. For instance, if you dislike horseradish, you can leave it out of the recipe. If you want to add red onion instead of white, try it!
The options are open when you make your fire cider tonic at home. Another fun way to customize the recipe is by changing the type of hot pepper you use. Serranos and cayenne peppers are great alternatives to jalapenos.
The components I suggest you do not alter in the recipe are the onion, garlic, and some hot peppers. Of course, raw vinegar is also not negotiable and is a necessary ingredient.
You can even add in two tablespoons of fermented vegetable brine, like sauerkraut brine, for more probiotics.
Ingredients and Supplies
Ingredients you need to make this fire tonic:
- Fresh turmeric root
- ginger root
- Rosemary
- jalapenos
- lemon
- onion
- garlic
- horseradish
- sea salt
- raw vinegar (I use homemade apple vinegar, but apple cider vinegar or any raw homemade vinegar will do. If you use homemade vinegar, you’ll need to store the fire cider in the fridge.)
- sauerkraut brine (optional)
Supplies You Need to Start Making Fermented Fire Cider:
- 32-ounce Wide Mouth Mason Jar
- Standard Metal Mason Jar Lid (this can rust in the presence of salt)
- OR Rust-Free Plastic Lid
- or you can use a Weck Jar
- Scale
How Long Does it Last?
How long the fire cider lasts depends on the vinegar’s acidity. Store-bought apple cider vinegar is 5% acidity, so if you use store-bought, it’s safe to store at room temperature.
Homemade vinegar can vary in acidity, so if you want to make this fire tonic with homemade vinegar as I do, I suggest storing it in the fridge long term.
Once you age it for a few weeks, then strain off the liquid, you can store it in the fridge in a sealed container for 2 years.
Fire Cider Uses
I use this as a natural cold and flu symptom remedy. While this tonic won’t cure any infections, it can support your body in clearing viral infections like the common cold and flu.
Fire cider helps relieve nasal congestion by promoting mucus production and helps to warm the body when you are sick. This tonic can also support digestion and your immune system with live beneficial bacteria from raw vinegar.
Fire Cider Recipe with Turmeric
I always add turmeric to my fire cider concoctions.
Turmeric is a natural anti-inflammatory medicinal herb that contains curcumin, so it is a beneficial addition to the mixture. Curcumin is proven to help with body aches and joint inflammation, which is especially helpful when you are sick.
Homemade Fire Cider Tonic with Turmeric and Ginger
Learn how I make my fire cider recipe with turmeric! Homemade fire cider is a natural health-promoting tonic that can help with congestion and cold symptoms.
- Prep: 30 minutes
- Total Time: 24 hours 30 minutes
Ingredients
- 25 grams turmeric root, chopped
- 50 grams ginger root, chopped
- 5 grams rosemary, fresh
- 70 grams jalapeno
- 70 grams lemon
- 150 grams white onion
- 70 grams garlic, fresh and crushed
- 10 grams horseradish
- 5 grams sea salt
- raw vinegar
Instructions
- Wash all the ingredients in cool water and make sure your jar is clean. You need at least a 25-ounce jar for this recipe.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Measure out all your ingredients,
- Add the designated amounts of ingredients to the jar. Squish everything down into the jar if necessary.
- Top off the jar with raw apple cider vinegar. Place the lid on the jar and secure it tightly. Gently shake the jar to dissolve the salt.
- Let the mixture sit at room temperature for 24 hours then store the fire cider in your fridge indefinitely.
- You should let it age in the fridge for about four weeks before using it.
- To use fire cider strain off the liquid through a cheesecloth into a clean jar for storage. Combine 2 tablespoons of the fire cider liquid with 1 teaspoon of honey and a squeeze of lemon juice and drink it.
- You can pour more raw vinegar over the ingredients and let it age in the fridge to use them again.
Notes
- Fire cider can be successfully stored at room temperature in most cases, but if you are using homemade vinegar as I do, it’s best to age it and store it in the fridge.
- Optional: you can add two tablespoons of sauerkraut brine to add more probiotics to the mix.
If I make fire cider using an apple cider vinegar recipe, will there not be any "probiotic" microbes?
If you use raw apple cider vinegar there will be a different population of microorganisms, and not nearly as many. The microbial population of ACV is a mixtures of yeasts and acetic acid bacteria… not lactic acid bacteria like fermented vegetables.
It’s still great for you, and ACV microbes are currently being studied for potential probiotic classification.
Can I use a red onion, instead of white? And what if I can’t find fresh horseradish?
Yes, you can use red onion. You can also use prepared horseradish or just leave it out.
Your recipe calls for raw ACV. Was there something preferred to use instead?
any vinegar will work fine
What if I put the honey in at the beginning of fermentation? Is the batch ruined?
No, It should be fine! As long as you didn’t put a ton of honey.
my master tonic is fermenting without the salt, any reason why?
I’ll need you to elaborate a little bit. What is a master tonic? what recipe did you use? and what do you mean by “is fermenting”?
do you have to use sea salt, or can you use Himalayan salt?
Thank you!
Himalayan salt works great.
Can you use powdered horseradish instead? How much would you use?
That should work fine, though I’ve never tried it. Maybe a teaspoon?
I made one double batch of this, It is fabulous…going to make another batch of it and I don’t have quite enough brine from the previous batch of sauerkraut. can I use brine from fermented hot peppers that Have been in the fridge for eight weeks or so or is there a better substitute
Glad you enjoyed the recipe! Yes! you can definitely use other types of fermented vegetable brine. I think brine from the hot peppers will work great.
Thanks!!
I don’t see where you use sauerkraut brine in this recipe – just cider vinegar?
Check the notes under the recipe. It’s an optional ingredient.
Hi there, I am just finding your site. I love your understanding of the biochemistry element. Upon reading this recipe, I remembered that I made some fire cider (the recipe was very close to yours) at least a year ago and set it to ferment in my basement. It’s cool and dark and I disturbed. Thoughts about its safety? TIA
should be fine if it smells good! I can’t speak for other people’s recipes, but I’ve left a jar for two years before and it was fine.
My tonic looks like it has a white slime in it is it still ok ?as it smells fine. I’m not sure if that’s the brine or simply gone off. Also I didn’t know it had to be in the fridge so it’s been in a cool dark cupboard
I’m not sure what you mean by white slime… I’d have to see it. It needs to be stored in the fridge to prevent things like this.
Can I add the scoby/mother from your pineapple vinegar to this? I successfully made your pineapple vinegar and wondering what I can do with the mother. Thanks!
Sure! I don’t see why not. Glad to hear that you successfully made the pineapple vinegar!
Where can you find turmeric root online? Can you substitute organic turmeric powder?
You can order fresh turmeric on Etsy. I think fresh is best in this recipe.
Thanks!
Last January when I made this I followed the recipe exactly as it is and then after the four weeks I believe you put it in the blender and then strained out all the solids and then I used ice cube to Tray froze the solids and used those in other dishes like Ramen. is this is there a reason you left that out of this recipe
I just updated the recipe, and I thought it was easier like this. You can still blend it up and then strain it and use the solids in meals.
Okay , good to know…
I myself and my loved ones benefit from your formulas.
Thank you for sharing.
Just made up a double batch of this! Instead of sauerkraut brine I added fermented beet brine so we’ll see how that turns out.
Obsessed! The easiest and best recipe I’ve found for fire cider ❤️ Everything Cultured Guru touches turns to gold!
Thank you for leaving a review! I’m glad you enjoyed it!
I was surprised how delicious the fire cider turned out! Love it.
This was a great recipe! Easy to follow and already using it at the first sign of tickly throats and funny tummies. Thank you for sharing! Next up pickled cranberry stuff!
This was ridiculously easy to make, and I’m definitely going to make more each year
What is raw vinegar?
it’s vinegar that hasn’t been filtered and pasteurized, such as raw apple cider vinegar.
Can I use 80 proof vodka for the ACV? Thanks 😊 Mike
No, it’s supposed to be made with vinegar.
Oh no! It’s been four weeks since making my fire cider and I just realized I never put it in the fridge after the first 24 hours. I used store bought ACV. Do you think it’s safe to drink?
It should be fine!
I don’t think anyone “loves” the taste of fire cider, but this stuff sure got the job done.
I started a batch of fire cider & realized I should’ve grated the ginger, can I open my batch & grate it & add it back?
You can just leave it as is. If you sliced the ginger it’s fine, it will still infuse into the mix.
Would a fire cider batch that has been steeling away since the end of January still be good or is it forfeit at this point? Thanks!
It should still be good!
Thank you for this great recipe! My first batch is currently underway… wondering if the solids be reused more than once to make new batches ?
yes! you can reuse them for a couple batches.
If I use store bought raw vinegar and want to add the kraut brine (a brilliant idea I’ve never heard of before!!! ) do I need to then keep it in the fridge or is is shelf stable even with kraut brine? Thank you for all you do, absolutely love your site and your recipes have turned out perfect for me every time!
Happy to hear you’re loving the recipes! if you use store bought raw vinegar that says 5% acidity on it, you can store at room temp.
Hi, mine have been in The cupboard a week now and it looks like my turmeric powder isn’t dissolving, I couldn’t find fresh so I went with organic dried, think it’s ok or did it go bad? Is just sits at the bottom after shaking it around.
That should be fine. I don’t think turmeric powder dissolves, it’s more like tea, steeping in there.
Do I have to peel the turmeric? My pieces are really small and seem impossible to peel.
No, you done need to peel it. I frequently leave the peel on
I’ve been making this recipe for a few years and we love it! My question is this year the Raw Apple Cider Vinegar that I have is from Azure Standard and I just realized it is 6.3% acidity, should I dilute it? Thanks!
I made this last September and kept it in the back of the fridge, but didn’t strain out the ingredients (I don’t know why, to be honest). As people in the house are starting to get sniffly noses I went to pull it out and wanted to verify it was still good. I didn’t see any mold or anything, as all the items were submerged the whole time. Is it still usable or does something happen to the ingredients that make it necessary to strain before keeping it long term?
It should be fine and perfectly safe to use! I’ve left some un-strained in my fridge for over two years before and I still used it. 🙂
Thank you for sharing this recipe! Can I add honey straight to the fire cider jar after it is strained or does it need to be added each time we take it as you suggested? Just trying to make it as easy as possible for my reluctant teens.
I would add it each time you take it, so it’s freshly sweet. If you add it to the jar, it may ferment more, and the sugars could just turn to more acid.
Do you need the salt? I’ve looked at other recipes and they don’t call for it! I should have just used yours as I’ve made a number of your recipes!
I don’t need to age it before use (after the 24 hr room temp fermentation period), if I use store bought raw ACV?
You said, “You can pour more raw vinegar over the ingredients and let it age in the fridge before using them again.”
How many times can you do that? Is it as beneficial the 2nd time?
I would only do it twice for the most benefits.
Do you think fire cider could be stored in sealed beer bottles?
I have no idea, honestly. I’ve never tried it!
What do you do with the residue after you’ve drained the liquid?
put it in a jar in the fridge and add it to soups and stews for a bit of spice
Any idea why my garlic turned blue during the first 24 hour pre fridge ferment? Do I need to start over?
yep! It’s completely natural and no reason for concern! The allicin in garlic reacts with lactic acid and the enzymes produced by bacteria, and that turns it blue. No need to start over!
Just what I wanted to hear Thanks!
just what I wanted to hear. Thank you 🙂
Do I need to peel the ginger and turmeric roots? Also leave them whole or slice them?
Is it unsafe to consume before four weeks or just less beneficial?
not unsafe! just not as infused!