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Fire Cider Shot Recipe for Immunity

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This immune-boosting fire cider shot recipe is a traditional herbal preparation made with raw apple cider vinegar, ginger, turmeric, horseradish, garlic, and other immune-supporting ingredients. It’s a simple, DIY wellness tonic that you can make at home to support your body’s natural defenses during cold season.

Ingredients

Scale
  • 2 cups (480 ml) raw apple cider vinegar (with the mother)
  • 1/4 cup (about 40 grams) fresh ginger root, thinly sliced
  • 2 tablespoons (about 20 grams) fresh turmeric root, thinly sliced
  • 2 tablespoons (about 15 grams) fresh horseradish root, finely grated
  • 4 to 6 garlic cloves, lightly crushed
  • 1/2 medium yellow onion, roughly chopped
  • 1 small jalapeño or serrano pepper, sliced in half (seeds optional)
  • 1 medium lemon, sliced into thin rounds
  • 1 fresh rosemary sprig (about 4 inches)
  • 2 to 3 tablespoons (30 to 45 ml) raw honey (added after steeping)
  • 1 teaspoon (about 2 grams) black peppercorns
  • 1/2 teaspoon (1 gram) cayenne pepper (or to taste)

Instructions

  1. Wash all produce thoroughly. Slice ginger and turmeric into thin rounds (about 1/8 inch thick). Roughly chop onion and slice lemon into thin rounds. Lightly crush garlic cloves with the flat side of a knife. Grate horseradish root using a microplane or fine grater.
  2. Layer ingredients in a quart-sized glass jar: start with ginger, turmeric, and horseradish at the bottom. Add onion, garlic, lemon slices, and jalapeño. Tuck rosemary sprig along the side. Sprinkle in black peppercorns. Do not pack too tightly.
  3. Slowly pour apple cider vinegar over the ingredients until everything is completely submerged, leaving about half an inch of headspace. Use a chopstick or spoon handle to release air bubbles.
  4. Seal the jar tightly, shake well, and label with the date. Place in a cool, dark place (like a pantry) at room temperature.
  5. Shake the jar once daily for 3 weeks. The color will deepen and the smell will become more pungent.
  6. After 3 weeks, strain the mixture through a fine-mesh strainer or cheesecloth into a large bowl or measuring cup. Press on solids to extract all liquid. Discard solids.
  7. Whisk in raw honey until dissolved, then stir in cayenne pepper. Taste and adjust honey or cayenne as desired.
  8. Transfer the finished fire cider into dark glass bottles or swing-top bottles using a funnel. Seal tightly and store in the refrigerator. The cider will keep for up to 6 months.

Notes

Don’t rush the steeping time; 3 weeks is the sweet spot. If your kitchen runs warm (above 75°F), check at 2 weeks; if cool (below 65°F), it may need 4 weeks. Always use raw apple cider vinegar with the mother for best flavor and probiotic benefits. The cider will continue to mellow and deepen in flavor over time, peaking around one month after bottling. If you see sediment settling, that’s normal—just shake gently before use. Do not heat the cider to preserve the raw honey and beneficial bacteria.

Nutrition

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

Find it online: https://bakebelle.com/fire-cider-shot-recipe-for-immunity/