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  • Writer's pictureMaddie Bergner

Immune-Boosting Fire Cider Recipe

The transition from fall into winter in Colorado is always a confusing one, with huge temperature shifts overnight and a mix of sun and snow. One practice I have incorporated into my daily routine is a shot of fire cider in the morning.

Fire cider, developed in the 1970s by famed herbalist Rosemary Gladstar, has a multitude of benefits for health and wellness. It is often used as an immune tonic to prevent colds, help with sinus congestion, improve digestion, and even act as an energy-boosting coffee replacement. A typical fire cider is made with apple cider vinegar, horseradish, garlic, ginger, cayenne, lemon, onion and other ingredients with similar antibacterial, warming properties. In my recipe I added turmeric for its anti-inflammatory and antioxidant effects, and jalapeños for an added vitamin boost. Fire cider requires a 2-4 week steep time for the greatest benefit, but it's worth the wait!

Fire Cider 2 weeks into the process

Homemade Fire Cider Recipe

This fire cider will give you a jolt of energy in the morning, improve digestion and strengthen the immune system to prevent colds and flus.


1 onion, chopped

10 cloves of garlic, crushed or minced

1/2 cup ginger root, peeled and chopped *

1/2 cup horseradish root, peeled and chopped *

1/4 cup turmeric root, peeled and chopped

3 jalapeños, sliced

2 lemons, juice and zest

2 tbsp cayenne

Apple cider vinegar (approximately 4 cups)

Raw, local honey to taste

*whole root ginger, horseradish, and turmeric can be substituted for powder herbs in equal quantities.

Make it:

1. Prep the onion, garlic, ginger, horseradish, turmeric, jalapeños, and lemons.

2. Add all ingredients (except for the honey) to a 32+ oz glass jar and cover with apple cider vinegar.

3. Cover with cheesecloth and a metal lid, or a plastic lid (the vinegar can corrode a metal lid without a protective cheesecloth barrier!) and store in a cool, dark place for up to 4 weeks.

4. Shake the fire cider daily to mix the ingredients.

5. After 4 weeks, strain through a cheesecloth and add honey to taste. I like to use a lot of honey (at least 1/2 cup) both for the taste and also for the added antibacterial and antioxidant properties of local honey.

Enjoy 1 tbsp daily and say goodbye to frequent colds during the winter!

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