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Fire Cider Recipe

After trying different techniques and ingredients, this is the fire cider recipe that our family prefers. We love the heat and garlic combination and choose to leave the honey out.


  • 1/2 cup peeled and diced horseradish root
  • 1/2 cup peeled and diced turmeric root
  • 1/2 cup Peeled and diced ginger root
  • 1/2 cup white onion chopped
  • 2 sprigs of fresh rosemary
  • 1/2 teaspoon black peppercorns
  • 1/4 cup minced garlic (approx. 2 bulbs)
  • 2 lemons zest & juice
  • 2 jalapeno peppers sliced
  • Raw Apple Cider Vinegar
  • Honey (optional)

Optional Additions

  • Cayenne Powder
  • Burdock Root
  • Rosehips
  • Astragalus
  • Whole Chili Peppers


  1. Layer all ingredients in your quart-sized jar. I like to start with the horseradish and then go in the order I have it listed. Pour apple cider vinegar over the roots and vegetables. You want everything to stay under the liquid. A fermenting weight to help with that. Once you've covered everything with ACV, place either a plastic cap or line your metal lid with wax paper.

  2. Place fire cider in a dark, room temperature cabinet for 4-6 weeks. When ready give it a shake and then strain. Store finished fire cider in the fridge.

Recipe Notes

The first time I made this, I went into a panic on day 2 when I opened the cabinet door to find green garlic. I thought for sure I had done something wrong. However, it is a completely normal reaction for garlic to turn a blue-green/green color when immersed in an acid.