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!
Citrus - peel, slices, juice of lemon, orange, grapefruit, etc.
Anise Star - I love the taste and it's the active ingredient in Tamiflu
Cinnamon - I prefer using sticks or chips in fire cider
Fennel seed - great for digestion
Nettle – very nutritious, lots of minerals
Rosehips - one of the most concentrated sources of Vitamin C
Bilberries - great for eye health support
Berries of all sorts!
Turmeric (raw, grated or dry)
Black Pepper (increase bioavailabilty of curcurmin in turmeric)
Yellow Dock Root
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)
For more information about fire cider ingredients, click here