Fire Cider - Bärbucha Fermenterei

It was just a matter of time till this immune-boosting tonic set foot in our Fermentery.

So what is Fire Cider?

Wikipedia writes this about it: "Fire cider is a pungent concoction that is made of apple cider vinegar, onions, garlic and horseradish, sometimes with citrus, ginger and hot peppers. It is steeped for weeks and used once it becomes tangy and hot.[1][2] This home remedy drink is utilized to strengthen the immune system and ward off cold-weather illness."

Fire Cider is a traditional herbal remedy which combines a number of powerful root vegetables and hot peppers. It became popular over 30 years ago in the US, when the best-selling author and popular herbalist Rosemary Gladstar published her book titled "Fire Cider!: 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar".

Our version contains the following rainbow:

Each one of those ingredients is powerful enough on its own, but combined together they become almost super natural.

Red onions.

Although regular onions are most often used, red ones are even more powerful.

Here's a link to WebMD's article "Onions: Health Benefits and Nutrition"

And a pictorial:

Ginger:

John Hopkins Medicine - "Ginger benefits" (Just one of many articles)

And a pictorial:

Garlic:

Medical News Today - "What are the benefits of garlic?"

And:

Hot peppers:

Here we have red and green hot peppers. Green Jalapeños are mostly for color, although they also do have health benefits (here).

WebMD - "Health Benefits of Hot Peppers"

And:

Horseradish:

verywellhealth writes this in: "Is Horseradish Good for You?"

And:

Turmeric:

John Hopkins Medicine - "Turmeric Benefits"

And

And here is the powerful pile, ready to be mixed:

But that's not all. We have added one more super food which is not traditionally used in Fire Cider.

Karela (Momordica charantia), known as Bitter Melon or Bitter Gourd in the west.

It's a vegetable that is popular in India, and it has a lot of health benefits, as it is loaded with antioxidants and flavonoids. Below you can find just some of those benefits.

And a beautiful rainbow, after mixing:

The final touch is the addition of a raw, unfiltered Apple Vinegar. And in this case it can not be any other one, than ours.

And the whole concoction is ready.

From now, it will take a minimum of 6 weeks for it to be ready.

About seven weeks later, and our Fire Cider is ready.

Now it's time to strain the vegetables.

Normally, after being strained, those vegetables are discarded. But it's actually a shame to throw them away, knowing how much valuable liquid is still inside them.

So, we have decided to juice them.

And we got four liters of juice out of them. That's a lot.

Next, we mixed that juice with strained vinegar. But doing so, our Fire Cider will have to be refrigerated, but that OK. Now, this Cider is even more powerful.

Next, it went to our 1L storage bottles.

And a part of it went into our small retail bottles.

Here is the final product.

Yummy and gorgeous looking, Bärbucha's Fire Cider (100 ml in each bottle).

So, how do I use it?

It's simple. You can pour a little bit on a tea spoon and just swallow it straight up (but only if you are used to spicy things).

Portion-wise, between one half of a teaspoon and one full tea spoon.

If the Fire Cider is too spicy, you can dilute it in water.

Fire Cider can also be sprinkled over a salad or even over a sandwich.

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