Nothing gets me ready for winter quite like a batch of homemade fire cider. But the typically long fermentation duration has kept me from having this tonic when I need it most. For those who are short on time and fresh horseradish, this recipe is for you! I actually discovered that you can make a fire cider that has the same kick as the traditional recipe in half the time and with dried horseradish. In fact, it can still be a power-packed remedy without any fresh ingredients at all!

I tried lots of combinations of herbs from the spice rack in my pantry at home, but I made sure each variation included the fire cider must-haves—horseradish, garlic, onions, ginger, spicy peppers, and citrus. This recipe includes a flavor favorite of mine: anise. For those who don’t like its licorice-y taste, feel free to leave it out, but those beautiful seed pods provide a nice mellow note and make this fire cider truly unique.

While there were many tasty and potent combos I tried while developing this recipe, this one was the unanimous favorite in the Mountain Rose Herbs test kitchen!

Speedy Fire Cider Recipe with Dry Ingredients

Makes about 1 quart.

Ingredients

• 1/4 cup organic horseradish root powder
• 1/4 cup organic ginger root powder
• 1/4 cup dried organic minced onion
• 2 Tbsp. dried organic rosemary leaf
• 1 Tbsp. organic turmeric root powder
• 3 tsp. organic garlic powder
• 2 tsp. organic black peppercorns
• 2 tsp. organic astragalus root powder (or a few astragalus root slices)
• 1 tsp. dried organic orange peel
• 4 organic star anise pods
• 4 organic whole bird’s eye chilis
• About 4 cups raw organic apple cider vinegar

Directions

1. Place all herbs and spices in a quart-sized glass jar.
2. Pour apple cider vinegar into jar until all ingredients are covered and the vinegar reaches the jar’s top.
3. If using a plastic lid, place lid on jar. If using a metal lid, place a piece of parchment paper underneath the metal lid to avoid the metal getting corroded, then screw lid on jar.
4. Shake well.
5. Store in a cool, dark, dry place for 2 weeks. Remember to shake daily.
6. If it's got the kick you're seeking after 2 weeks, strain the ingredients through cheesecloth and pour the vinegar into a sterilized glass jar for storage. Squeeze out the cheesecloth to get every last drop of tasty herby goodness.
7. Store in a cool, dark, dry place (or fridge) until gone … which for me, isn’t very long! I like to take a tablespoon each morning to warm up and add to my salad dressings at night.

Pro Tip

• I’m partial to honey-less fire ciders. If you like honey, then by all means…add it! Pour as much honey as you’d like into the vinegar (start with 1/4 cup) after step 6.
• Typical fire ciders require a month or more time in the jar before use. We found this recipe had plenty of kick after just 2 weeks. If you'd like it a bit stronger, continue to ferment for 2 more weeks.

Want another twist on the traditional fire cider recipe?

Try This Tom Kha-Inspired Version!

You may also be interested in:

• How to Make Herbal Tinctures
• DIY Dandelion and Orange Bitters for Digestion
• How to Make Herbal Vinegar