Fermented Fire Cider Recipe

by Kaitlynn Fenley
lemon juice vinegar mixture being poured into a jar of sliced jalapeños, lemon, onion, turmeric and ginger to make fire cider

I love to make, healthy, and natural cold symptom remedies! Probiotic, Fermented Fire Cider has amazing benefits and can help with cold and flu symptoms. Come learn how to make this fermented tonic at home!

lemon juice vinegar mixture being poured into a jar of sliced jalapeños, lemon, onion, turmeric and ginger to make fire cider

Cold and Flu Season

Let me just say that the cold, wet weather won’t directly make you sick. I’m sure we’ve all heard some version of “don’t stay out in the cold, it’ll make you sick!”

Specifically, people in Louisiana are adapted to humid air, so when a cold front comes through, bringing dry cold wind, everything changes for our sinus mucus membranes. Our sinuses dry out quite a bit, allergies are in full force from the wind, and our sinuses do not fare very well. In the cold, dry, allergen-heavy air, our sinuses are more exposed. They can become cracked and dried out, making it easier for viruses to infect us via our mucus membranes.

lemon juice vinegar mixture being poured into a jar of sliced jalapeños, lemon, onion, turmeric and ginger to make fire cider

Natural Cold and Flu Remedy

There’s not much you can do to cure a common cold. It’s a virus that quickly changes and runs its course, so there’s not a western medicine magic pill to make it go away. Just your immune system; that’s all you have when it comes to fighting off the common cold. Some medicines can support your immune system in the fight, though.

The flu is a little different, there are few medications to help with the flu if you contract the virus. Also there is the flu vaccine as a preventive measure. 

lemon juice vinegar mixture being poured into a jar of sliced jalapeños, lemon, onion, turmeric and ginger to make fire cider

Probiotic, Fermented Fire Cider & Its Benefits

If you catch a cold or flu virus this year, some at-home remedies can help with symptoms. These remedies can also help your immune system get back to optimal health after a battle with the flu. When you have a cold or the flu virus, the best thing you can do is provide your immune system with all the tools it needs to succeed and protect your body from more infections while your immune system is already busy dealing with viral infections. 

Our favorite at-home symptom remedy is our wild fermented fire cider. Our recipe for fire cider is a little different than the usual, and it is full of vitamins, nutrients, and essential minerals for a proper immune system function. Since we wild ferment it, billions of gut-healthy microorganisms are included, helping balance the gut microbiome… and a nourished gut microbiome is your first line of immune defense.

The fire cider is quite spicy and potent, for a good reason. The spicy nature of fire cider helps stimulate mucus production in the sinuses, providing moisture where it is needed and easing the symptoms of sinus cavity inflammation. I like to take 1 tablespoon a day if I feel a cold coming on.

Mastering Fermented Foods

If you’re going to master fermentation, you’ll need to use weight measurements for your fermentation ingredients. That means you need a kitchen scale. To select the best probiotic bacteria (the actually beneficial ones) in your ferments, you must weigh salt to create a specific salt concentration. Weighing salt is the only way to create a salt concentration that will select for only probiotic microbes to thrive. You can read more about why you must weigh your salt here.

We recommend either one of these scales: 

Supplies You Need to Start Making Fermented Fire Cider:


Fermented Fire Cider Recipe

I love a healthy, natural cold remedy that’s also probiotic. Probiotic, Fermented Fire Cider has amazing benefits and can help with cold and flu symptoms.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 Quart 1x
  • Category: Fermented Foods
  • Method: Fermentation
  • Cuisine: American
  • Diet: Vegan


  • 200 Grams Onion Chopped
  • 50 Grams Fresh Ginger Sliced
  • 50 Grams Fresh Garlic, Chopped or Crushed
  • 100 Grams Jalapeno, sliced
  • 50 Grams Turmeric Root, sliced
  • Fresh Sage
  • 5 Grams Sea Salt
  • 200 Milliliters Lemon Juice
  • 200 Milliliters Apple Cider Vinegar
  • 100 Milliliters Sauerkraut Brine
  • 100 Milliliters Filtered Water


  1. Wash all of your fermentation equipment (jar, weight and lid)
  2. Wash your produce in cool water. Chop the ingredients.
  3. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  4. Place a mixing bowl on your kitchen scale and tare/zero the scale.*
  5. Add the designated amounts of onion, garlic, ginger, turmeric, jalapeno, and a few fresh sage leaves
  6. In your empty, clean fermenting jar add the sauerkraut brine, lemon juice, water, apple cider vinegar, and salt. Stir until the salt is dissolved.
  7. Add the onion, garlic, ginger, turmeric, and jalapeño from your bowl, into the jar with the liquid mixture.
  8. You can stir by placing a lid on the jar and shaking it.
  9. Place your fermentation weight in the jar making sure to submerge the contents and weight fully in the liquid.
  10. Secure the standard mason jar lid or your airlock lid to the mason jar.
  11. Allow to ferment at room temperature for 48 hours. 
  12. After 48 hours, add the entire contents of the fire cider fermentation to a blender or food processor. Blend for two minutes. 
  13. Strain off the liquid from the blended mixture into a new jar using a mesh top strainer or cheesecloth. 
  14. Store Fire Cider in a sealed container in the refrigerator for up to 6 months.


*Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, the scale should read 0.0 with the container on it.

*A quart sized jar works best for this recipe 

*You can save the solid matter from the blended fire cider for recipes where you’d like a little bit of heat and garlic flavor.  It’s great in curry and ramen. We like to freeze it and add it to different recipes.

*You can use any fermented vegetable brine you have, it does not have to be sauerkraut brine. 

Keywords: Fire Cider, Fire Cider Benefits, Natural Cold Remedy, Natural Flu Remedy, Home Remedy for Colds

Care Guide for Fermented Foods

Probiotic Fermented Fire Cider Recipe Tips

This is a different kind of vegetable fermentation: You are culturing the ingredients using sauerkraut brine, so you only need to ferment for 48 hours, then place in the fridge!

Always Trust your sense of smell: Fermented Fire Cider should smell pleasantly sour and spicy. Never eat anything that smells repulsive. 

Never eat anything that had mold growing on it: By following directions you should not encounter this problem. 

What Temperature Should I Keep My Fermented Fire Cider At?

Keep your fermenting fire cider at a temperature between 70-80 degrees F. Keep out of direct sunlight. After fermentation, follow the directions in the recipe and store in the fridge for up to 6 months.

How Long Should I Ferment Fire Cider?

This recipe only needs to ferment at room temperature for 48 hours.

Do I Need to Refrigerate My Fermented Fire Cider?

After 48 hours, follow the directions in the recipe. Place a solid lid on the jar and refrigerate. Consume within 6 months for full probiotic benefits.

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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.

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”?

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



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