As we navigate through the height of the cold and flu season, a well-known chef believes his trusted recipes can enhance your immune system—and the best part? You can create them right at home.
“Fire cider is an age-old herbal remedy,” said Gaz Oakley, a Welsh chef and author of “Plant to Plate.” He mentioned that not only does it taste great, but it’s also filled with potent ingredients to boost immunity, especially during winter months.
This invigorating concoction is made by infusing apple cider vinegar with fiery components like turmeric, ginger, chili peppers, onions, and garlic over about four weeks.
“Raw apple cider vinegar captures the benefits of each ingredient, making it a strong cold remedy while bolstering your immune system,” Oakley shared.
After the infusion period, he strains the mixture and bottles it in sterile glass containers. The result? “It’s a tonic that serves as a shield of protection.”
Interestingly, Oakley recommends taking a shot of strong beer with water each morning. “I usually do this in winter,” he added. “It equips your body to fend off colds.”
There’s a legend surrounding fire cider, also referred to as “the vinegar of the four thieves.” It’s said that during the Black Death in 17th century Marseille, a group of thieves managed to avoid infection by consuming this herbal vinegar and bathing in it.
Oakley regards fire cider as a “superhero tonic” that acts more as a preventive measure than a quick fix.
“You’re providing your body what it needs to defend itself,” he explained. “This isn’t a cure-all for serious ailments, but it can help protect your system.”
Looking at the benefits of Oakley’s home-brewed tonic, ginger is a recognized natural expectorant and is known for its antibacterial and antioxidant qualities.
On the flip side, capsaicin found in chili peppers helps clear congestion and also contains curcumin, acknowledged for its various health benefits.
Garlic, abundant in prebiotic inulin fiber, supports gut health and holds antibacterial and antiviral properties. It contains allicin, a natural antibiotic, which has been utilized in disease prevention for centuries.
Research indicates that individuals taking garlic supplements during the cold season had lower cold rates and quicker recovery times compared to those who didn’t.
Also, apple cider vinegar has been linked to natural antibiotic properties, and some studies suggest that a tablespoon with meals can aid in managing blood sugar levels and may assist in weight management for obese individuals.
Oakley’s tonic shares traits with other natural remedies, like “Amish amoxicillin” and Barbara O’Neill’s viral influenza remedy comprising seven ingredients.
He includes spices like star anise, cloves, and cinnamon in his recipe, noting that cloves were historically more costly than gold due to their antibacterial qualities.
Additionally, fresh herbs like rosemary and sage provide further benefits for overall health.
Recent studies suggest that carnosic acid found in these herbs may help with neurodegenerative diseases like Alzheimer’s.
Besides its myriad benefits, Oakley points out that the fermented nature of fire cider positively affects gut health.
Fire Cider Recipe
Makes one large jar
Once strained, fire cider can be stored in the refrigerator for several months.
- 5 hot chilis (cut into quarters) such as jalapeño or scotch bonnet
- 2 onions (roughly chopped)
- 3 garlic cloves (halved horizontally)
- 1/2 cup coarsely chopped fresh ginger
- 1/2 cup coarsely chopped fresh turmeric root
- 2 lemons, chopped
- 1/4 cup rosemary sprigs
- 1/4 cup sage leaves
- 1 cinnamon stick
- 3 star anise
- 3 cloves
- 1 tablespoon black pepper
- 3 tablespoons dried elderberries (optional)
- 6 cups raw apple cider vinegar
- Maple syrup (sweetener, optional)
Add all solid ingredients to a large, sterile, sealable jar and cover entirely with apple cider vinegar.
Store the jar in a cool, dark area for 3 to 4 weeks, shaking it every few days to mix the contents.
After the infusion, strain the liquid through a fine sieve or cheesecloth into a clean glass jar. Make sure to squeeze out as much liquid as possible.
Oakley suggests adding maple syrup to sweeten the cider if it’s too intense; starting with a tablespoon is a good approach.
The cider can be kept in the refrigerator for several months. Aim to consume 1-2 tablespoons per day, mixed with water.
If you’re looking to transform the cider into a delightful dressing, try whisking together equal parts olive oil, tahini, and maple syrup in a bowl.
