Kitchen Immunity – Fire Cider recipe
14 October 2025
I recently made some fire cider, a tonic which can help support immunity and resilience to infection in winter.
This recipe uses low cost culinary herbs and things you may have in your fridge. Often fresh horseradish is added but I couldn’t get my hands on this quickly. Like food and cooking, everyone will have their own recipe or way of concocting to their tastes so don’t be shy about making your own!
Here is a brief overview on the herbs:
Rosemary – antibacterial and antioxidant, it’s noted traditionally as a cognitive enhancer, its frequent use has been associated with longevity and protection
Chilli – warms, opens the circulation and can help to clear nasal congestion
Ginger – sweet and warming, also helpful in nausea and gently relaxes achey muscles
Turmeric – a well known anti-inflammatory which can enhance digestion and relive joint pain
Red onion – antibacterial, traditionally onion was infused in honey for cold and coughs
Garlic – antibacterial, opens the lungs, has a long standing reputation for fending off pathogens
Orange – sweet, aromatically uplifting and contains vitamin C
Fire Cider Recipe
• Organic raw apple cider vinegar 750ml (I used Biona from Stirling Health Food Store)
• 20g rosemary
• 5-6 small red chilli peppers
• 100g fresh ginger root
• 100g fresh turmeric root
• 1 red onion (white can also be used)
• 6-8 cloves of garlic
• 1/2 large orange
A 1 litre airtight Kilner style jar is needed for extraction
1. Wash ingredients, peel ginger and garlic, and scrub outside of turmeric to remove tougher skin.
2. Chop herbs finely, except for the orange. To minimise staining the turmeric can be cut in rounds.
3. Cut the orange in half and slice into quarters.
4. Put all your prepared herbs into your jar and mix.
5. Pour over apple cider vinegar to the brim. Herbs should be covered and submerged. Mix well and close. Infuse herbs for one month and shake daily. Watch for signs of spoilage.
6. Strain through a fine sieve or muslin then bottle the reserved liquid.
7. Store in the fridge, use within 3-months. Watch for any spoilage, for example change in smell or texture.
Dose: 1 teaspoon daily as a tonic (can be taken with a little water) to support immunity or in recuperation after illness. It can be mixed with olive oil and other seasonings to make a dressing for salads or cooked veggies.
