02/09/2026
❄️ Day 3 of 12 days of Winter Roots❄️
This is a long one - but you LEARN how to make Fire Cider!
--> I’m going to say this with my whole chest. THERE IS NOT ONE SINGLE “CORRECT” RECIPE TO MAKE FIRE CIDER OR INFUSED VINEGARS.
->If you want to infuse it in vinegar, research the fruit or herb and how it interacts with vinegar and experiment. Infused vinegars are living things and there are so many variables to the outcome.
My first batch was the classic recipe online. Hot peppers, garlic, onion, herbs, ya know the basics. What happened when we tried it? It was AWFUL. Why would I try to take something that my body is screaming not to?
->Fast forward to today. I’ve practiced with many techniques from material size, to containers, to dried or fresh. These variables affect the outcome, but they've all been generally good.
Some important things I’ve learned along the way:
-Different botanicals act differently in vinegar over time.
-Fruits or veggies with high water content dilute vinegar more.
-Keep your pH below 4.2 and add honey after the fermentation.
-You CAN make vinegars that are enjoyable in every season. ---
Enjoying our food and folk medicine matters, giving our bodies things it says yes to is so important.
Here is a simple recipe to start the experiment:
1 clove garlic
1 red onion
2 cinnamon sticks
1 apple
1 orange
2 to 3 cups raw apple cider vinegar
½ to 1 cup raw honey or agave
Cut your plant material, add to a jar, cover with vinegar, and store in a dark place, shaking often. After 3 to 6 weeks, strain and add honey to taste.
I’ve attached photos of my vinegars along the way. Going from my first-ever batch to Fire Cider becoming my most popular creation has been a fun, weird journey.
->I’m grateful I kept experimenting instead of giving up when no one wanted the garlic vinegar.🤣
