Healing with the season

Fire Cider

Oxymels are an ancient healing tradition that lives in the hands of our people. Our ancestors knew how to work with time. They fermented vinegars, steeped herbs, and turned what the earth gave them into medicine. These herbal infusions were used to support the body through illness and carry families through hard seasons.

Fire cider has become an expansion of the traditional oxymel, as a warming blend that helps to keep seasonal illness at bay. Garlic, onion, ginger, horseradish, and hot peppers bring the heat that gets the body moving. In herbal tradition, that heat moves stagnation, promotes circulation, and helps loosen phlegm when the chest feels heavy. Thyme, oregano, rosemary, and sage are valued for their antiviral qualities, and turmeric and black pepper work together to deepen the medicine. Vitamin C rich citrus bring brightness, and honey softens the fire. There are many variations of this recipe, as traditionally folks used what they had available to create this infusion.

Each jar carries a way of knowing that was passed down from hand to hand, kitchen to kitchen. When we make it, we honor our ancestors and keep the knowledge alive.

Fire Cider (32 oz Jar)

A spicy, tangy herbal tonic with citrus, roots, and fresh herbs, sweetened with honey.

INGREDIENTS

• 6 garlic cloves, crushed

• 0.5 cups red onion, chopped

• 3 tablespoons fresh ginger, grated

• 2 tablespoons fresh horseradish root, grated

• 1 tablespoons fresh turmeric, grated

• 1 jalapeño, sliced

• 0.5 orange, sliced

• 0.5 lemon, sliced

• 0.5 lime, sliced

• 2 teaspoons fresh rosemary, chopped

• 2 teaspoons fresh thyme leaves

• 2 teaspoons fresh oregano, chopped

• 2 teaspoons fresh sage, chopped

• 1 teaspoons black peppercorns, lightly cracked

• 2 cups raw apple cider vinegar (with the mother)

• 0.3 cups raw honey, added after straining

STEPS

1. Prep: Chop 0.5 cups red onion, chopped, crush 6 garlic cloves, crushed, and grate 3 tablespoons fresh ginger, grated, 2 tablespoons fresh horseradish root, grated, and 1 tablespoons fresh turmeric, grated. Slice 1 jalapeño, sliced, 0.5 orange, sliced, 0.5 lemon, sliced, and 0.5 lime, sliced.

2. Fill the jar: Add everything to a clean 32 oz jar, including 2 teaspoons fresh rosemary, chopped, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh oregano, chopped, 2 teaspoons fresh sage, chopped, and 1 teaspoons black peppercorns, lightly cracked. It should be about two-thirds full.

3. Add vinegar: Pour 2 cups raw apple cider vinegar (with the mother) over everything until the solids are fully covered, leaving about 1/2 inch of headspace. Add more vinegar if needed.

4. Infuse: Place a piece of parchment paper under the lid, since vinegar corrodes metal. Seal and shake well. Store in a cool, dark spot and infuse for 4-6 weeks. Shake jar every few days.

5. Strain and sweeten: Strain through cheesecloth or a fine mesh strainer, squeezing out all the liquid. Stir in 0.3 cups raw honey, added after straining to taste, warming it slightly first if it's thick.

6. Bottle and store: Pour into a clean bottle or jar and refrigerate. Shake before each use.

NOTES

Standard dose is 1 tablespoon a day, straight or diluted in warm water or juice. It keeps refrigerated for several months. Skip the honey for anyone under 1 year old. If you're pregnant, on blood thinners, or on other medications, check with your doctor first, since turmeric, garlic, and ginger can interact. For a milder batch, seed the jalapeño. For a stronger one, leave the seeds in.