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Best Immune-Boosting Fire Cider Shot with Ginger & Turmeric

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This homemade fire cider is a potent wellness tonic made with raw apple cider vinegar, fresh ginger, turmeric, garlic, and horseradish. It’s a traditional fermented remedy that supports immune health and can be taken daily as a shot.

Ingredients

  • Raw apple cider vinegar (with the mother), about 3-4 cups
  • Fresh ginger root, 4 ounces, unpeeled, sliced into thin coins
  • Fresh turmeric root, 3 ounces, unpeeled, sliced into thin coins
  • Garlic cloves, 8-10, crushed
  • Medium yellow onion, 1, roughly chopped
  • Fresh horseradish root, 2 ounces, sliced
  • Fresh jalapeño or habanero, 1, sliced (seeds removed for less heat)
  • Lemon, 1 medium, sliced (organic recommended)
  • Orange, 1 medium, sliced (organic recommended)
  • Raw honey, 2-3 tablespoons (added after steeping)
  • Black peppercorns, 1 teaspoon, whole
  • Fresh rosemary sprigs, 2-3 (optional)
  • Cinnamon stick, 1

Instructions

  1. Prep your produce: Scrub the ginger and turmeric thoroughly with a brush. No need to peel. Slice them into thin coins, about 1/8 inch thick. Peel and crush the garlic cloves. Roughly chop the onion. Slice the horseradish into thin rounds. Slice the jalapeño into rings. Slice the lemon and orange into thin rounds, rind and all.
  2. Layer ingredients in your jar: Start with the ginger and turmeric coins at the bottom. Add the garlic, onion, horseradish, and jalapeño. Tuck in the lemon and orange slices, rosemary sprigs, and cinnamon stick. Drop in the black peppercorns. Pack everything in fairly tightly — the jar should be about three-quarters full with solids.
  3. Add the vinegar: Pour the raw apple cider vinegar over the solids until everything is completely submerged, covering by about an inch. Use a chopstick or butter knife to release any air bubbles. If pieces float above the vinegar line, use a small glass weight to hold them down.
  4. Seal and store: Screw on a plastic lid tightly (or use parchment paper under a metal lid). Label the jar with the date. Store in a cool, dark cabinet (not the fridge).
  5. Shake daily: Every day for 4 weeks, give the jar a good shake to redistribute the vinegar.
  6. Taste after 2 weeks (optional): Around day 14, taste it. If you want it stronger, let it go the full 4 weeks.
  7. Strain and bottle: After 4 weeks, strain through a fine-mesh strainer or cheesecloth into a large bowl. Squeeze out every last drop. Discard the solids.
  8. Add honey: Stir in 2-3 tablespoons of raw honey. Start with 2, taste, and add more if desired. Stir until fully dissolved.
  9. Bottle and store: Use a funnel to pour the finished fire cider into dark glass bottles, leaving about 1/2 inch headspace. Store in the refrigerator for up to 6 months.

Notes

Don’t peel the ginger or turmeric — the skins contain nutrients and flavor. Slice, don’t grate, to avoid cloudy cider. Keep the steeping jar away from heat sources. The 4-week steeping time is crucial for best flavor and potency. Always use a clean, dry spoon when removing from the bottle. Can be frozen in ice cube trays for individual portions.

Nutrition

Keywords: fire cider, immune booster, wellness shot, ginger, turmeric, apple cider vinegar, homemade remedy, cold season, fermented tonic

Find it online: https://perkypan.com/best-immune-boosting-fire-cider-shot-with-ginger-and-turmeric/