Home Fermentation RecipesFermented Vegetables Homemade Fire Cider Tonic with Turmeric and Ginger

Homemade Fire Cider Tonic with Turmeric and Ginger

by Kaitlynn Fenley

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.

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.

Fire Cider ingredients in a bowl, including chopped onion, garlic, ginger, turmeric, jalapenos, lemons and fresh sprigs of rosemary.

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.

Homemade fire cider in a cylindrical clear glass jar.

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:

the fire cider recipe with turmeric root slices, lemon slices, jalapeno slices and rosemary springs in a clear glass jar.

How Long Does Fire Cider 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 my homemade fire cider 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

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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.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 25 ounces
  • Category: Fermented Foods
  • Method: Fermentation
  • Cuisine: American


  • 25 grams turmeric root
  • 50 grams ginger root
  • 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


  1. 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.
  2. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  3. Measure out all your ingredients,
  4. Add the designated amounts of ingredients to the jar. Squish everything down into the jar if necessary.
  5. 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.
  6. Let the mixture sit at room temperature for 24 hours then store the fire cider in your fridge indefinitely.
  7. You should let it age in the fridge for about four weeks before using it.
  8. 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.
  9. You can pour more raw vinegar over the ingredients and let it age in the fridge to use them again.


    • 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.

    Did you make this recipe?

    Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram


    Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

    author avatar
    Kaitlynn Fenley Author, Educator, Food Microbiologist
    Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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    Cindy Creech January 23, 2019 - 6:47 pm

    If I make fire cider using an apple cider vinegar recipe, will there not be any "probiotic" microbes?

    Cultured Guru February 19, 2019 - 2:31 pm

    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.

    Marilyn February 11, 2023 - 4:15 pm

    Can I use a red onion, instead of white? And what if I can’t find fresh horseradish?

    Kaitlynn Fenley February 11, 2023 - 4:27 pm

    Yes, you can use red onion. You can also use prepared horseradish or just leave it out.

    Alterra February 24, 2024 - 3:37 pm

    Your recipe calls for raw ACV. Was there something preferred to use instead?

    Kaitlynn Fenley February 26, 2024 - 8:14 am

    any vinegar will work fine

    Loretta M Troen March 31, 2020 - 9:36 pm

    What if I put the honey in at the beginning of fermentation? Is the batch ruined?

    Kaitlynn Fenley April 1, 2020 - 1:21 pm

    No, It should be fine! As long as you didn’t put a ton of honey.

    david joyce January 9, 2021 - 10:10 am

    my master tonic is fermenting without the salt, any reason why?

    Kaitlynn Fenley January 9, 2021 - 1:47 pm

    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”?

    Cami October 4, 2022 - 2:32 pm

    do you have to use sea salt, or can you use Himalayan salt?

    Thank you!

    Kaitlynn Fenley October 5, 2022 - 12:31 pm

    Himalayan salt works great.

    Ellie January 3, 2022 - 5:46 pm

    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

    Kaitlynn Fenley January 4, 2022 - 8:30 am

    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.

    Ellie January 30, 2022 - 10:53 am


    Kathy September 15, 2022 - 10:46 pm

    I don’t see where you use sauerkraut brine in this recipe – just cider vinegar?

    Kaitlynn Fenley September 16, 2022 - 6:47 am

    Check the notes under the recipe. It’s an optional ingredient.

    Amanda December 14, 2023 - 9:55 pm

    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

    Kaitlynn Fenley December 15, 2023 - 11:02 am

    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.

    Cathy August 27, 2022 - 5:17 pm

    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

    Kaitlynn Fenley August 29, 2022 - 9:15 am

    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.

    Court September 18, 2022 - 11:36 pm

    Where can you find turmeric root online? Can you substitute organic turmeric powder?

    Kaitlynn Fenley September 19, 2022 - 8:54 am

    You can order fresh turmeric on Etsy. I think fresh is best in this recipe.

    Court September 19, 2022 - 1:39 pm


    Ellie Carroll September 29, 2022 - 1:53 pm

    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

    Kaitlynn Fenley September 29, 2022 - 2:46 pm

    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.

    Ellie Carroll September 30, 2022 - 4:25 am

    Okay , good to know…
    I myself and my loved ones benefit from your formulas.
    Thank you for sharing.

    Katarine Large October 3, 2022 - 1:13 pm

    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.

    Tess Rosner October 19, 2022 - 10:51 am

    Obsessed! The easiest and best recipe I’ve found for fire cider ❤️ Everything Cultured Guru touches turns to gold!

    Kaitlynn Fenley October 19, 2022 - 11:17 am

    Thank you for leaving a review! I’m glad you enjoyed it!

    Kelsey October 19, 2022 - 11:25 am

    I was surprised how delicious the fire cider turned out! Love it.

    Heather October 19, 2022 - 7:29 pm

    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!

    Polly October 20, 2022 - 9:21 am

    This was ridiculously easy to make, and I’m definitely going to make more each year

    Bertha Burke October 29, 2022 - 7:08 am

    What is raw vinegar?

    Kaitlynn Fenley October 29, 2022 - 7:58 am

    it’s vinegar that hasn’t been filtered and pasteurized, such as raw apple cider vinegar.

    Michael Merfeld November 10, 2022 - 12:04 pm

    Can I use 80 proof vodka for the ACV? Thanks 😊 Mike

    Kaitlynn Fenley November 14, 2022 - 8:23 am

    No, it’s supposed to be made with vinegar.

    Julia November 25, 2022 - 4:36 pm

    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?

    Kaitlynn Fenley November 26, 2022 - 7:59 am

    It should be fine!

    Sarah February 2, 2023 - 2:58 pm

    I don’t think anyone “loves” the taste of fire cider, but this stuff sure got the job done.

    Kelly May 17, 2023 - 10:22 am

    I started a batch of fire cider & realized I should’ve grated the ginger, can I open my batch & grate it & add it back?

    Kaitlynn Fenley May 17, 2023 - 10:24 am

    You can just leave it as is. If you sliced the ginger it’s fine, it will still infuse into the mix.

    Kelly June 27, 2023 - 8:14 pm

    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!

    Kaitlynn Fenley June 28, 2023 - 11:37 am

    It should still be good!

    NanP September 25, 2023 - 9:40 am

    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 ?

    Kaitlynn Fenley September 25, 2023 - 4:26 pm

    yes! you can reuse them for a couple batches.

    Judy September 25, 2023 - 12:11 pm

    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!

    Kaitlynn Fenley September 25, 2023 - 4:26 pm

    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.

    Meme September 26, 2023 - 6:50 pm

    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.

    Kaitlynn Fenley September 27, 2023 - 10:16 am

    That should be fine. I don’t think turmeric powder dissolves, it’s more like tea, steeping in there.

    Momma J October 11, 2023 - 8:20 am

    Do I have to peel the turmeric? My pieces are really small and seem impossible to peel.

    Kaitlynn Fenley October 11, 2023 - 9:11 am

    No, you done need to peel it. I frequently leave the peel on

    Colleen November 13, 2023 - 2:56 pm

    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?

    Kaitlynn Fenley November 13, 2023 - 2:58 pm

    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. 🙂

    Nicole November 30, 2023 - 11:55 am

    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.

    Kaitlynn Fenley November 30, 2023 - 2:19 pm

    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.

    Alterra February 24, 2024 - 3:31 pm

    I don’t need to age it before use (after the 24 hr room temp fermentation period), if I use store bought raw ACV?