Fire cider has long been a favourite in the world of herbal remedies: a vinegar-based tonic infused with immune-boosting, warming, and spicy ingredients like ginger, garlic, horseradish, onion, and hot peppers.
Traditionally, apple cider vinegar is the base, but what if you swapped that out for homemade Kombucha?
Enter fire Kombucha; a creative way to combine the probiotic punch of Kombucha with the fiery benefits of this classic tonic.
If you aren't making your own Kombucha yet, then we have everything you need to get started in our famous Complete Kombucha Starter Kit (just go ahead and read our 5 star reviews).
Why Use Kombucha Instead of Apple Cider Vinegar
Apple cider vinegar brings acidity, tang, and its own collection of microbes and enzymes.
Kombucha, depending on how long it ferments, can deliver a very similar acidity along with live probiotics from the tea fermentation.
Using Kombucha as the base not only changes the flavour but can also add a softer, more nuanced profile compared to straight vinegar.
The result is a tonic that’s still bold and fiery, but with a gentler background note that some people find easier to drink.
Strong Kombucha vs Sweeter Kombucha
When you’re brewing your own Kombucha, the choice of which stage to use it at is yours, and it makes a big difference.
We have used the 1 litre glass bottles included in our Complete Kombucha Starter Kit for this recipe as the ingredients are a bit chunky (the wide neck is perfect for recipes like this), but it is also available in our accessories selection here.
Strong Kombucha
This is Kombucha that’s been allowed to ferment for longer, typically until most of the sugars are consumed and the flavour leans sharp, tangy, and vinegar-like.
Strong Kombucha works very similarly to apple cider vinegar in this recipe, giving you that familiar fire cider tang and long shelf life.
The advantage is a more traditional flavour and better preservation. The disadvantage is that it may be too tart for some palates, and it typically brews for longer periods (not good for impatient people like me).
Sweeter Kombucha
This is kombucha that’s been bottled earlier, when some of the natural sugars remain.
Using sweeter Kombucha produces a fire Kombucha that’s mellower and less acidic, with a slight natural sweetness balancing the spicy bite.
The advantage is a smoother tonic that’s easier to sip straight. The downside is that it won’t preserve as long at room temperature and may cause a pressure build up in the bottle if sealed tightly during infusion, since sugars are still available to feed microbes (bottles may need burping).
Recipe Options for Fire Kombucha
Basic Fire Kombucha Recipe
- 500-600ml strong Kombucha (like vinegar, 2+ weeks fermented)
- 1 small diced onion (we used red)
- 4 cloves chopped garlic
- 2 table spoons grated horseradish root (fresh if possible)
- 2 fresh hot peppers / chillies
- 1 cinnamon stick
- 5 crushed cardamom pods
- 1 teaspoon fennel seeds
- 1 teaspoon of rosemary
- 2 tablespoons grated ginger
- 1 whole lemon
- 1 tablespoon turmeric root grated or 1 teaspoon turmeric powder
- Pinch black pepper
Combine all ingredients in a clean glass jar or bottle (we sell the perfect one here), add a lid and let infuse for 2 - 4 weeks in a cool, dark place. Shake daily. Strain, bottle, and store in the refrigerator to have as daily immune boosting shots.
Sweeter Fire Kombucha Variation
- 500-600ml normal homemade Kombucha (7 - 10 days fermented)
- Same spice and root mixture as above
- Could add some apple slices to keep sweetness
This version tastes like a spiced, fiery punch. Taste this one after 7 days fermenting to see how the flavour is developing, and refrigerate within 2 weeks.
Make sure to use a fermentation safe bottle, or burp daily. Best stored and served up straight from the fridge and consumed within 2–3 weeks.
Citrus Fire Kombucha Recipe
- 500-600ml strong Kombucha
- 1 sliced orange
- 1 sliced lemon
- 2 tablespoons grated fresh ginger
- 1 tablespoon black peppercorns
- 1 jalapeno / chilli pepper
This brightens up the classic fire Kombucha, bringing more zest and less onion/garlic heaviness.
How to Use Fire Kombucha
Sip it straight in small shots, dilute with warm water and honey (good for strong Kombucha version too) for a soothing tonic, or splash it into salad dressings and marinades.
Just like fire cider, it’s powerful, so start small and see how your body responds.
Whether you choose Kombucha vinegar or normal Kombucha for a more approachable drink, you’ll end up with a fiery brew that can become a winter wellness staple in your kitchen.