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Recipe: Immune Balancing Fire Cider

Updated: May 4

Immune Health is one of the hottest topics right now during the global pandemic.

Something I really try to focus on as a holistic nutritionist is to educate on how to use real, nutrient dense food as medicine. Research has shown that nutrition can play a large role in supporting the immune system. There are many pandemic protective power foods out there that can support and balance your immune system.

Enter: Fire Cider. Fire cider is an immune balancing, powerful antiviral tonic that has been used for centuries as a remedy for colds and coughs. It also supports gut health and is a potent anti-inflammatory. Jam packed with garlic (antiviral), ginger (promotes circulation), parsley (cleansing), horseradish (antibacterial), turmeric (anti-inflammatory), lemons & oranges (vitamin C), you get your bang for your buck. It tastes hot, sour, pungent and sweet.

Fire ciders main component is Apple Cider Vinegar, a longtime favorite power food of mine. ACV can help restore internal acid-alkaline balance and supports a healthy gut. Did you know that about 70% of your immune system is located in the gut (Enders, 2018)! So, a great way to support a healthy immune system is with a healthy gut. The apple cider vinegar extracts the medicinal properties of all ingredients as it ferments in the cabinet for a couple of weeks. This recipe is a simple & affordable way to support your health!

The beginnings of Fire Cider

Fire Cider Recipe (Yields 4 cups)

Inspired by my dear friend Michelle Ostrom from Sandpoint, Idaho


- 1 fresh ginger root

- 1 fresh turmeric root

- 1 head garlic

- 2 habanero peppers

- 1/2 fresh horseradish root

- 2 lemons

- 3 oranges

- 1/2 bunch parsley

- 1 bottle (32oz) raw apple cider vinegar

- raw honey to taste


- wash all ingredients & peel the bark off horseradish root

- chop lemons & oranges (rind on), parsley, habanero, horseradish root and garlic

- chop ginger & turmeric (optional to use food processor)

- mix all ingredients together & stuff them into 2 mason jars

- fill jars with ACV, put lids on, and let sit in a dark cupboard for 3-4 weeks, shaking them up every day (this will prevent mold)

- strain with cheesecloth into a new clear jar, add 2-3 tbs raw honey. Store at room temperature up to 6 months and in the fridge up to 18 months

Recommended Dose

- 1 tbs a day diluted in water / tea

- If you feel a cold coming on 1 tbs every 4 hours diluted in water / tea

Finished product


Enders, Gulia (2018). Gut: The Inside Story of our Body's Most Underrated Organ. Berkeley, CA: Greystone Books.

Murray, M., Pizzorno, J. (2012). The Encyclopedia of Natural Medicine. New York, NY: Atria Books.

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