Hate getting sick in the winter? Me too, but eating ferments definitely protects. I have been sick once in the past three years because I got to the point of just being really Joffrey-like arrogant about my ability to avoid sickness. I thought the Wall of microbes I’d built up would protect me and that the Others (bad microbes) were mythical, where my health was concerned, so I ate and drank after a friend who had recently recovered from pneumonia. (Brilliant!) I was really sick, and it sucked all the more because I had completely forgotten what it felt like to be sick. Not fun, is what it felt like, like growing up as a half-man with two gorgeous siblings around to attract all my father’s love. There is a non-ferment that all kindsa people believe is a true tonic and protector against sickness, and I don’t doubt it! It’s Dr. Schulze’s SuperTonic, also known around the internets as Master Tonic, Fire Cider and whole host of other names. It’s loaded with good things that each individually have health-enhancing properties, but my thought is, why not ferment it? It can’t hurt and it can help to have the addition of healthy bacteria.
The ingredients are simple, but possibly not things you would normally drink together (or at all, let’s be honest). If you regularly eat fermented foods, it’s unlikely that you’ll need any kind of tonic to prevent those normal winter sniffles, but it never hurts to have a little extra protection. You may even like how it tastes. Or how it burns like the fires of Drogon.
Here’s what you need:
Habaneros or other hot peppers – The beneficial element here is the capsaicin in the peppers, so you’ll want to choose a pepper that has lots. Habaneros are a great choice because they’re widely available and rich in capsaicin. Capsaicin has been proven to do all sorts of wonderful things, from protecting cells against cancer and regulating blood sugar to decreasing inflammation in the body. The more I read about inflammation, the more careful I am to include anti-inflammatory foods in my diet. Try to buy locally-grown and/or organic, since these can be irradiated when imported.
Garlic – Garlic is a proven anti-fungal, anti-inflammatory, and antioxidant. I personally can’t eat raw garlic (not because of the smell or taste; I love those! I just have a kind of intolerance reaction to raw garlic that I don’t have to cooked or fermented garlic.) and that’s the reason I actually started fermenting this tonic, to ensure that it was digestible for me. One fun tip I learned years ago in a New York Times article about garlic: you should chop the garlic and let it stay exposed to air for 15 minutes or so in order to activate enzymes that boost the healthy properties of garlic.
Ginger – I could eat ginger all day. Ginger is like a nice friend that comforts you when you’re sick, rids you of nausea and can also reduce pain and inflammation. It also tastes wonderful. Yes, it’s a tasty, tasty friend. As always when using ginger in ferments, I recommend buying local or organic (preferably both) since imported ginger is often irradiated, leaving it devoid of the good bacteria essential for fermentation.
Onion – Did you know that people who eat lots of garlic and onions have a lower incidence of cancer? These dudes contain bioflavonoids and allyl (as in allium) sulfides that help with all kinds of things, from blood detoxification, to DNA protection. Also, protection from vampires. Never underestimate that!
Turmeric – My go-to anti-inflammatory medication is found in the veggie aisle, and I call her turmeric. After years of taking NSAIDs to help with the pain, inflammation and recovery from the eventual surgery that were the result of a biking injury (please, share the road!), I’m kinda done with that. I find that a gulp of turmeric-infused beet kvass, or kombucha or turmeric root tea do the trick just as well and, to my knowledge, don’t cause liver damage.
Horseradish – Horseradish has anticarcinogenic properties, antiinflammatory properties and all that good stuff. But you know what you’ll thank it for if you’re feeling a cold coming on? The giant punch in the sinuses it provides you with! Don’t trust me? Grab a root and take a whiff :-).
WINTER IS COMING
Yields roughly 1/2 gallon of tonic
Inspired by the ingredients in Dr. Schulze’s SuperTonic which, to my knowledge, is not fermented.
I HIGHLY recommend wearing rubber gloves while making this. Many of these foods are abrasive or pungent and they can kick you in the webbing or cause irritation.
Equipment
- A one-gallon fermentation vessel in which submersion is possible
- A weight of some kind. I used the cheapo jar method.
Ingredients
- 6 cups habaneros, stems/caps removed
- 5 bulbs garlic, peeled, cloves halved (if you’re just going to compost the veggies after fermentation, no need to peel the garlic. If you want to eat the veggies afterwards, peel them the fast way, linked above)
- 15 inches ginger, washed, skins on, coarsely chopped or grated
- 6 medium sized white onions, peeled and coarsely chopped (if you’re just going to compost the veggies after fermentation, no need to peel the onions)
- 2 cups of horseradish root, sliced crosswise
- 6 inches turmeric root, thoroughly washed in cold water, coarsely chopped or grated
- 2 lemons sliced, but unsqueezed (optional)
- 1 cup holy basil or other healing herb of your choice (optional)
- 8 cups of filtered water
- 1 pinch salt
How-To
- Prepare your washed veggies: grate your turmeric and ginger (I do this with my food processor grating blade for very quick work), remove the stem and calyx on your peppers and slice them in half if small, chop coarsely if larger, slice your horseradish into large, thin disks/slices (I do this with the disk attachment on my beloved Cuisinart food processor), peel your onions and cut them into chunks.
- Place turmeric, garlic and ginger in the bottom of your vessel, top with habaneros, then with onions, then holy basil and lemon slices, if using, then place the horseradish slices across the top so as to form an almost flat layer.
- Mix salt into the water and then slowly pour it over the veggie layers. Once all the veggies are submerged, it’s time for weight. With the horseradish cut the way it is, a smaller, water-filled jar works perfectly as a weight in the container I use. Cover the whole thing with a tight-weave cloth and secure with a rubber band.
- Allow the mixture to ferment at room temperature for 3 weeks. At the end of that time, strain off the liquid. You can eat the produce if you’d like (it’s pickled) or compost it.
- Move it to the fridge for storage.
- If you feel a cold coming on, mix a tablespoon of the Tonic into a glass of room temperature water and drink it down quickly. If you’re already sick, try taking a tablespoon straight. It will hurt a little, but it’s unlikely your sinuses will stay clogged. Have glass of water standing by! Some people feel really strongly about including apple cider vinegar. It doesn’t seem to make a whole lot of difference to me, so I leave it out, but you could mix some in just before drinking if you wanted to.
Sources not linked to in the body of the post:
http://healthyeating.sfgate.com/benefits-eating-habaneros-2505.html
http://www.drweil.com/drw/u/ART03001/Three-Reasons-to-Eat-Turmeric.html
Kristin says
I almost skipped right over this because I had a very similar version of the tonic in ACV which… stopped working after the first few colds I got. I’ll try this one out. Hopefully it works!
Amanda says
Hi Kristin,
This mix is definitely helpful for warding off colds, but I can’t promise it will prevent every cold. Here’s hoping you have a healthy winter!
Kristin O. says
Wow, really interesting. I make a huge batch of fire cider (very similar ingredient, but not fermented itself) and I love it this time of year. I never thought to add turmeric or holy basil, guess I’m going to have to try adding them in this year. Thanks for a great post.
Amanda says
Hi Kristin,
Cool! This does taste relatively different from the vinegar-infused kind, but it has its own charm (and no one who drinks it gets sick, which is always nice).
Thanks for reading!
Nikkisnax says
HA! ghetto jar method… I make kim chee with this method and a handful of half gallon ball jars. Except I make it extra fancy and use beer bottles full of water as my weight. This tonic sounds awesome. I love fermented snax, and I think this may be the booster i’m looking for for the winter. have you ever added honey to this? I suppose I could add that after with the vinegar.
Amanda says
Hi Nikki,
Looks like my reply got swallowed somewhere! Sorry about that! I like your classy beer bottle method :-). I wouldn’t add honey until the time of consumption, because two undesirable things could possibly happen. The naturally antibiotic nature of honey could kill your good bacteria before they get started, or, the sugars in honey could favor yeast over bacterial fermentation, giving you fire booze instead of fire tonic. Feel free to add it at the time of consumption, though. Let me know how you like it. It can be a little rough going down, but it’s worth it when you feel able to face the day!
Best,
Amanda
Anastasia says
Loving your blog!! One question–I’ve never found turmeric root locally. Is it okay to use the powder in the jar from the spice aisle? I usually make the infusion and swear by it (makes a FANTASTIC Bloody Mary and is also good for warding off vampires) but your concoction sounds even more better (yes, I did just say that!)
I can’t wait to try yours!
Amanda says
Thank you so much, Anastasia, that makes my day! I usually avoid using powdered spices in my ferments because powder tends to rise to the surface, despite my best efforts, and once it’s there it’s a mold-magnet. You can definitely skip the turmeric altogether, or substitute something else. I like the flavor and color it imparts, but there are plenty of other anti-inflammatory ingredients in there already! Let me know if you add something fun!
Best,
Amanda
Erika says
Or try putting ground tumeric in a tea bag, and under some of the heavier ingredients! ????????
Kirsten says
I found turmeric root at a local ethnic store. But I couldn’t find horseradish root. Ordered it from Amazon. Viola!
Nikki says
What a lovely idea; there’s a cold going around my office these days. Ugh. 🙁 I’m curious, though; I pickled many, many Hungarian hot peppers this past summer, and I really don’t want to buy non-organic Habañeros (which would be impossible to find at this time of year). Do you think using up my pickled peppers would be a suitable substitute? They’ve got quite a butt-kicking heat to them too!
Emily says
Thanks for the recipe, can’t wait to try it!
Simone says
This looks interesting since it’s fermented I do kimchi which doesn’t have as much brine. But I feel the benefit of apple cider vinegar like in fire cider is for the better. I miss to see you omitting the references also to mountainroseherbs.com and Rosemary Gladstar who coined “fire cider” in the 70’s also as some other type of herbal preparations. I have also seen versions with beets which gives a nice color. The turmeric creates an nice golden color. I think it is always best to make your own instead of buying, if then really only local from a trusty resource. You don’t know how long products sit on a shelf, and when you make your own, you know what’s in there.
Chezz says
Add apples or apple juice to make this a fermented version of ???? cider.
Amanda says
Hi Chezz, You’re probably not going to get to a fermented cider just by adding apples or a bit of cider. For alcoholic cider, you’ll need yeast development followed by anaerobic conditions. I’m all for fermenting cider, but this isn’t quite the same method. 🙂
Salixisme says
I just wanted to ask about the salt content – you say only 1 pinch of salt to make 1/2 gallon – is that really all the salt you used?
I always use far more than that when fermenting veggies as it is partly the salt that stops them from going bad.
Amanda says
Hi!
So salt plays a few roles in fermentation. It provides flavor to the vegetables you’re fermenting, strengthens the pectins in the cell walls, making your vegetables crispier and slows the enzymes responsible for breaking down vegetables (aka why veggies get mushy on your counter or in your fridge if they’re not used or preserved). Salt isn’t necessary for fermentation, so as long as you’re letting this ferment for more than a few days, using minimal salt is preferred, as drinking a salty liquid is quite difficult (not to mention unpleasant). I frequently ferment this with no salt at all!
I hope that helps!
Amanda
Koty says
I was wondering the same ! I’m glad I continued reading to the bottom !
Jennifer says
Do you use fresh or dried Holy Basil? Could you use an infusion instead to replace the filtered water?
Amanda says
I have used fresh and dried. Can you explain what you mean by an infusion?
JenQ says
Any idea how long this will last in the fridge (I assume). TIA Jen
Amanda says
Indefinitely! As long as it tastes good, it is good. I try to make a batch to last all year, although we generally get through them in 6 months.
JenQ says
TY! A friend told me about this fermented version of fire cider…. But I am on a fermenting group and everyone is insisting that fire cider and Master tonic are one and the same…. even when I posted this recipe…. where clearly all the ingredients are fermented in brine THEN ACV can be added if desired. I hadn’t thought of my previous recipes as “fermented” …… more of an infusion in ACV. Any idea what the differentiation between the two is benefit-wise? It seems like a TOTALLY different process. TIA!
Jen
Amanda says
Hi Jen,
The name I used here was intended to be punny (the whole Fire and Ice/Game of Thrones geekiness you see throughout the post). This is indeed a version of the Master Tonic, Fire Cider, Fire Tonic that has tons of iterations throughout the internet (and I’m sure even more in peoples’ homes). I personally prefer to ferment it because I prefer to get a dose of probiotics when warding off illness.
Some people get a special feeling of goodness from ACV, and that’s why they choose to use that infusion instead. I have found the fermented version to be more effective for me personally (impossible to test scientifically, but it makes me feel better) and the capsaicin isn’t as dulled as it is from soaking in ACV, which I like.
It’s really a matter of preference and probiotics. You are definitely right that the processes are not the same. One is is an infusion and the other is fermented. I never could understand why the Master Tonics/Fire Ciders kept showing up on fermentation forums when anything infused in vinegar is definitely NOT going to ferment.
As for which is better, I really think it’s just a matter of which you prefer! I like it fermented better, so this is how I make it.
I hope that helps!
Bob Hurt says
How do you know the ACV version inhibits biotics?
Fermenting without salt runs the risk of infection with pathogens. The good and bad bacteria struggle for dominance in a saltless ferment. I’ve had saltless ferments go terribly bad and develop a nasty “rotten” smell. It happened once when I fermented taro root and pineapple together. The first batch got rotten, so I tried again and the second batch came out okay. I used the ferment to create starter for my own version of Ha’ole Hawai’i Sourdough bread. So, I guess the kind of ferment (good or rotten) you produce works like a kind of crap-shoot.
Amanda says
I don’t believe I said that ACV inhibits biotics, as it is, itself “biotic” when raw.
The bacterium responsible for kickstarting vegetable fermentation (leuconostoc mesenteroides) isn’t acid tolerant, and wouldn’t kickstart fermentation in an acidic enviroment. It’s a matter of degrees, as there are other bacteria capable of kicking off fermentation at a higher level of acidity, but in a vinegar base, it’s unlikely (again, depending on the acidity of the vinegar in question).
While salt-free fermentation definitely poses risks that salt-added fermentation does not, there are great techniques to use for doing it safely in the tradition of many cultures who’ve done so for thousands of years.
I’m not sure what your point about sourdough is exactly? The only things you need for a sourdough starter are flour and water. No need to add a starter, especially a purely bacterial one.
Meg says
This is lovely. I have a half gallon jar of ACV FireCider going in the cupboard and will restock ingredients to try a batch of fermented Fire Cider. If I like it I think I will make a big batch in my crock.
Colleen Gaynor says
Hi! I am from Philadelphia and I am going to make this this weekend. I have been fighting a serious prolonged sinus infection and hope this can help aid the healing process. I am wondering if you know of anywhere in Philadelphia where I can buy some fire tonic? I’d like to start using it sooner rather than later! Thanks!
Amanda says
Hi Colleen,
Unfortunately I only know one place to by it (online). It’s linked to in the recipe headnotes. No one makes a fermented version, to my knowledge. I am not an herbalist or doctor, but I tend to find that remedies like this work better for me when I take them when something is first coming on.
I hope you feel better very soon!!
Francoise Murat says
Hi there
I have a question – I made a apple cider vinegar fire tonic – I have used organic apple vinegar (with mother) to steep all my ingredients. I would like to ferment it in some way (lacto maybe) can I do this at this late stage by adding whey? Basically I am looking to make this a year round tonic with the added benefits of fermented goodness. Thank you for any info 🙂
Amanda says
Hi Francoise. The answer is that I’m not sure. The addition of the apple cider vinegar may have made it too acidic for the lactic acid bacteria in your whey to do their job (aka, ferment). Depending on the type of bacteria that are in your whey, they may be more or less acid-tolerant, but I’m guessing that the ACV lowered pH a bit too much to get any good activity. Sorry I can’t be of more help!
Francoise Murat says
Hi there
No worries – I agree – my vinegar might be a tad too acidic, am going to try it out on small batch. But have already prepared your own version now, so thanks for that! Fx
Noortje says
Hi,
I liked so much that this is fermented so the day I read this, I made my own. After a couple of days I suddenly see the garlic turned blue! I’d attach a picture if I could.
Any idea why? And is it bad? Should I throw it and make a new one? 🙁
Thanks!
Noortje
Amanda says
Hi Noortje,
No worries! Garlic sometimes turns blue when pickled. It’s nothing to worry about at all. Here’s an article that explains the causes more fully:
http://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html
Noortje says
Thank you! I had no idea! The kids love the colour haha
Sheena says
Could you tell me how to store it and how long will it last?
Simles says
I was wondering please about fermenting in apple cider vinegar. I had made the supertonic recipe and chopped everything up very small using a food processor. Then I let it sit around 2 weeks in a huge glass jar in a dark place. I didn’t fill the entire thing up with ACV though but the veggies were covered besides for the fact that when shaking it regularly they would sometimes go onto the upper walls of the jar and eventually make their way back down after being shaken again within maybe 1-3 days… Will it still be safe to use please?
Also how long can I let it ferment please? I think the general instructions are 2 weeks but I was wondering if longer would be alright? Thanks!
Amanda says
Hi Simles,
That would actually not be fermenting, but rather creating a vinegar infusion. That’s the more typical way of making this product, I just wanted the addition of naturally occurring probiotics in mine.
I unfortunately don’t know much about the safety of room temperature infusions, so I can’t answer your questions. I’m sure someone will stumble here and answer!
Gayle says
I love the idea of fermentation rather than pickling. But I have a question. Is just a pinch of salt actually going to enable the fermentation process? I have fermented a lot of veggies but every recipe I’ve ever seen calls for a brine. I thought the salt was a necessary ingredient.
Amanda says
Salt does a few things in a vegetable ferment, but salt is definitely not necessary for the fermentation process to work. It keeps vegetables crisp. It makes vegetable ferments taste better. It acts as a preservative to keep vegetables crisp and around for longer and it acts as a second line of defense against pathogenic bacteria.
There are traditions from around the world that exclude salt from the fermentation process. You can definitely add more salt if you’d like. In my house, that makes sending it down the sick person hatch that much more difficult, though, so we stick to a pinch.
Laura says
If I made this fire cider as specified (which I am very excited to do!) and then dilute it with ACV after the fermentation is finished, will the ACV kill off the beneficial bacteria from the fermenting process?
Amanda says
Hi Laura,
Probably not, but maybe. It all depends on acidity and microbial competition, and that’s stuff that would have to be measured on a case-by-case basis (and microbial competition would require a good microscope and some microbe-identification skills that most of us don’t posses). My rule of thumb is always to ask yourself how you feel after consuming it. If you dilute some with vinegar and it seems to have the same effect as the un-vinegared stuff, then go nuts!
Good luck!
Jason says
Awesome, just made mine yesterday! I used a little more salt, but it was part of the method to my madness,,,, I used Himalayan Pink Salt for the added Magnesium… Hope it works. I figured I can add a teaspoon of ACV when I drink it and gain that benedit too. I’m actaully more excited to try the onions, and hot peppers on a sandwich or something or maybe removing the bits adding olive oil and having my own giardenara mix for sandwiches!!
Roxana says
Hi. I live in Canada. As much as I would like to find fresh turmeric I really don’t think it will happen here in Saskatchewan. Would honey be alright to add to this recipe? I think it would mellow the heat a bit and add a sort of sweet heat taste to it. What do you think?
Amanda says
Hi Roxana,
Sugar and salt are two ingredients you always want to use carefully in ferments. In a vegetable ferment such as this, adding sugar/honey isn’t going to be a good idea. Sugars are consumed in the fermentation process, so you’ll likely end up with a more sour tonic, in addition to messing up the balance of the bacterial fermentation. If you want it sweeter, I would sweeten just prior to consuming it! That way the sugars don’t have time to ferment. I hope that helps!
Nanna says
Hello – my fire tonic is about ready atm. What are some good ways to use the mix of the pickled veggies?
Amanda says
A lot of the flavor has been sucked out of them, so they’re not great for a lot, but I will often make a big pot of veg or stew and throw them in as extras. If they’re really well-drained, pureeing with a cup or two of cooked beans (I like canellini or garbanzos) makes for a super tasty veggie dip.