Make homemade fire cider with horse radish, ginger, turmeric and citrus. This GF recipe steeps 2-4 weeks. Start a jar now for November. This fire cider recipe is a tangy infused vinegar, or fermentation with kombucha added. This naturally gluten free recipe is my favourite fall ritual and its so easy!
Why I make this fire cider recipe every fall
Every October I pack a big jar with onion, garlic, horseradish, ginger, turmeric and citrus, top it with liquid, and let time do the work. Just twenty minutes of chopping now, and a fiery, tangy infused vinegar ready when the days get short. My jar this year has been going for a month, and it’s bubbling and fermenting away.
Fire Cider ingredients and why they’re here.
Everything in this fire cider recipe earns its place by flavour. Sweet onion and garlic build the savoury base … the onion is quite strong so reduce the amount if you prefer. I have been growing horse radish in my garden for years now and the freshly grated horseradish adds a little heat, which I love. Alternatively add a hot pepper or two. Ginger and turmeric bring beautiful flavours and colour, while lemon, orange and grapefruit keep it bright and fresh. Thyme and rosemary round it out and add that slight herby taste. A heaped tablespoon of raw honey goes in to take the edge off and lightly sweeten the brew. This fire cider recipe is naturally gluten-free and I love to take a shot first thing in the morning.
Kombucha or apple cider vinegar for this recipe.
Here’s the thing most fire cider recipes don’t tell you: the liquid decides what happens in the jar. I topped mine with plain kombucha, which is alive, so my batch genuinely fermented on the counter for a month. If you use apple cider vinegar, yours will infuse rather than ferment. Both work, and both are ready in 2 to 4 weeks. Use whichever you have, just make sure everything stays submerged and release the pressure by opening the lid once a day.
Tips and Tricks
Sterilize the jar before using. An1800 to 2000 ml jar fits this fire cider recipe with room to cover everything. Grate the horseradish, ginger and turmeric fresh. Dried works for turmeric in a pinch, but fresh is brighter. Gently tip the jar every day to mix all the ingredients and make sure to keep everything submerged. Taste at two weeks; mine went four and I loved the extra punch. Strain through a fine-mesh sieve, bottle it with tight lids, and keep it in the fridge.
Fire Cider Recipe
Ingredients
- 1 small sweet onion diced
- 5 cloves garlic sliced
- 3 tbsp freshly grated horseradish
- 3 tbsp freshly grated ginger root
- 2 tbsp freshly grated turmeric or 2 tsp dried
- 2 medium lemons, juice one the other sliced with the skin on
- 2 medium oranges, juice one the other sliced with the skin on
- 1 small grapefruit peeled and diced (about 150 g)
- 3 sprigs thyme
- 1 sprig rosemary
- 1 tbsp raw honey
Instructions
- Clean and sterilize a 1800–2000 ml (about 2-quart) jar.
- Wash, grate, slice and chop all the ingredients and add them to the jar.
- Pour over the kombucha (or apple cider vinegar) until everything is covered.
- Store the jar on the counter and gently shake it every day. After 2 to 4 weeks, strain out the liquid into bottles with tight-fitting lids.
- Keep the bottles in the fridge.
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