Get organic ingredients if you can, and, the most potent, freshest cayenne that you can find.

Onion – chopped: 1/2C
Ginger – Grated: 1/2C
Horseradish Root grated: 1/4C
Garlic – chopped: 1/8 C
Cayenne: 1 Teaspoon
Apple Cider Vinegar: 1 Quart

Place the above ingredients in a Quart jar and cover with Apple Cider Vinegar. Use wax paper with a rubber band on top of jar as the vinegar will eat through metal lids.

Leave to steep for 4-8 weeks. Shake daily for best results. I prefer to steep a full two months but it can be used anytime before that if you need to.

Use a strainer to separate herbs from vinegar. Then, take the remaining herbs and put in a thin cloth and squeeze that last vinegar out.

Pour into a clean container. Store in a cool dark place.

At the first sign of a cold take a shot or a half of shot a few times a day.

Medicinal Properties of Fire Cider:

Ginger – Zingiber officinale is antimicrobial, anti-inflammatory and settles the stomach. It helps stimulate digestion.

Garlic – Allium sativum improves immune function; antibacterial and antimicrobial properties. It is a diaphoretic (opens pores to reduce fever).

Horseradish – Armoracia rusticana is an anti-bacterial herb, mildly antibiotic, stimulating herb, stimulates mucus surfaces throughout entire body, and topically is a rubefacient (increases circulation).

Onion – Allium cepa is an expectorant and relieves congestion, antiseptic, antifungal, anticoagulant (reduces hypertension), rubefacient (when externally used dilates capillaries, and has analgesic or pain relieving properties).

Cayenne – Capsicum spp. stimulates circulation blood flow and heats body to clear out the mucus.

Apple Cider Vinegar – balances your body’s ph