Fire Cider recipe is a cold remedy that has been used traditionally for its antiviral, antibacterial, and anti fungal properties that boost the immune system and break up congestion. Fire-Cider is also a delicious way to stimulate digestion and warm up on cold winter days.
Protect your immune system with a daily dose of fire cider. The immune system exists mainly in the plasma (rasa) and blood (rakta), and strong circulation improves immune function. Pungent and dispersing, this tonic dilates blood vessels and increases circulation. You might even notice a flush in your cheeks and warm skin after a spoon of it.
Pitta types may want to sample fire cider with caution as its heating effect (virya) may overpower them. Fermented foods, in excess, can also spoil the blood, overheat, and aggravate Pitta. However, the key ingredients of this recipe - fresh ginger, turmeric, and apple cider vinegar - all have an anti-inflammatory effect. With a few adjustments, and in the right quantities, this tonic can be made a little more Pitta friendly!
Fresh ginger and turmeric stimulate digestion without aggravating acidity. Turmeric is a rich source of curcumin, a bright yellow compound produced by some plants that has a powerful anti-inflammatory effect. Apple cider vinegar contains malic acid, a known liver tonic that also helps drain bile, cleanse the liver, and in turn, cool Pitta inflammation. Pittas should omit the jalapenos, horseradish, and cayenne from this recipe, and can substitute with 1 tbsp of both coriander and fennel seeds instead.
Preventative Immunity Booster:
When Symptoms Are Present:
1 oz shot glass, every 4 hours
As a tea – 1-2 tablespoons in hot water. Breathe in the steam as you sip to relieve congestion
In juice – For little ones, it’s best to serve a small amount mixed with fresh-squeezed orange juice
Jalapeno peppers - 4
Lemons - 2 - juiced
Oranges -2 - juiced
Lime - 1 - chopped
Onion - 2 - finally chopped
Ginger Root - 3-4 inches grated or finally chopped
Garlic - 5-7 cloves - grated or finally chopped
Horse Radish - 3-4 inches - grated or finally chopped
Place all ingredients into a glass canning jar and top with Raw apple cider vinegar. Stir and seal. Remember to date and label your jar. Leave for up to 30 days. Strain and enjoy.
Optional additions ( that I added but are not necessary)