Updated: Oct 7
Oxymels, like Fire Cider, have been used for centuries. In fact, the origination of Fire Cider has been credited to Hippocrates’ vinegar-honey oxymel nearly 2500 years ago.
If you search for fire cider recipes, you will find hundreds of variations.
This is the one I've come up with that I like and make regularly.
1 head garlic, smashed
1 onion, chopped
¼ cup ginger, grated
¼ cup horseradish, grated
1 whole hot pepper, such as Jalapeno, Serrano, Cayenne, Thai Chile, Habanero, Ghost Pepper, to personal taste.
OPTIONAL ADDITIONAL HERBS (add according to taste preference):
I sometimes use none of these. I sometimes add a few of them. Whatever I feel like!
Turmeric (raw, grated or dry)
Black Pepper (increase bioavailabilty of curcurmin in turmeric)
Citrus - peel, slices, juice of lemon, orange, grapefruit, etc.
Yellow Dock Root
Cinnamon (I prefer using sticks or chips in fire cider)
Fennel (great for digestion)
Nettle – very nutritious, lots of minerals
Rosehips - one of the most concentrated sources of Vitamin C
Star Anise - I love the taste
Bilberries - great for eye health support
Many more ideas online and in books - add your favorites!
Put all of the above in a quart jar
Fill with Raw Apple Cider Vinegar, to 1-2 inches below the mouth of the jar.
Cover, shake well and set in a warm place, out of direct sunlight.
Every time you walk by, give it another shake.
Cover and let sit in a warm place for 2-8 weeks (or more).
Add a sweetener to soften the heat, all to taste
Honey (my preference)
Glycerin - would not need refrigeration
For more information about fire cider ingredients, click here