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Recipe

Recipe

Buchi Fire Cider

Buchi Fire Cider

Warm the body, soothe a scratchy throat and feel a boost of energy.

Posted on

November 6, 2020

Posted BY

Georgia Smith

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For thousands of years, vinegar has been used in medicinal mixtures to protect, heal, and soothe. Sweetened with raw honey, it was known as an oxymel - “acid and honey” - to the ancient Greeks, who believed it was good for the lungs. Infused with wormwood, garlic, and a handful of cloves, it was thought to guard against the black death. 

Fire cider, a cherished version of an oxymel, was championed by herbal pioneer Rosemary Gladstar in the 1970s. Made with raw, unpasteurized apple cider vinegar, fire cider is packed with herbs, spices, and aromatics and tempered with sweet, delicate honey. Its naturally-occurring probiotics support digestion and help mobilize the immune system. Traditionally taken in winter – a tablespoon or two a day – it’s said to be effective for warming the body, soothing a scratchy throat, and providing a boost of energy.

INGREDIENTS

  • 1 large onion, chopped into large pieces
  • 1 head garlic, cloves peeled and crushed with the flat of a knife
  • 1 organic lemon with peel, chopped into large pieces
  • 1 tablespoon ginger powder
  • 1 tablespoon turmeric powder 
  • 2 tablespoons dried rosemary leaves
  • 2 tablespoons dried thyme leaves 
  • 2 teaspoons whole peppercorns
  • ¼ teaspoon cayenne powder
  • Raw, unpasteurized apple cider vinegar
  • 4 oz Buchi Fire kombucha
  • Honey to taste

 

METHOD

1. Place the onion, garlic, lemon, ginger powder, turmeric powder, rosemary, thyme, peppercorns, and cayenne powder in a 32 oz jar. 

2. Pour in apple cider vinegar to cover the ingredients, leaving about a ½ inch at the top of the jar. Use a wooden spoon to gently press ingredients down into the vinegar. Ingredients must be fully immersed to prevent spoilage. 

3. Tightly seal the lid of the jar and store in a warm, dark place for 4-6 weeks. Shake the jar gently every day. We recommend labeling your jar with the date so you don't forget when you made it!

4. After 4-6 weeks, strain your fire cider into a clean jar using a mesh strainer. Some folks cook and eat the solids that are left - or you can compost them! 

5. Sweeten your fire cider to taste starting with ¼ cup honey.

6. Refrigeration of your fire cider is recommended but not required, as long as you store it in a cool, dark place. Take 1 tablespoon daily, more if you feel a cold coming on. We recommend mixing 1 tablespoon fire cider into 4 oz Buchi Fire kombucha for a sweet, spicy, fizzy tonic! You can also add fire cider to soups, stews, sauces, salad dressings, cocktails, pickles, or hot lemon water.