Potlikker Fire Cider

Recipe PREP 30 (plus 3 to 4 weeks infusion time) COOK 0 min

Potlikker Fire Cider

PREP 30 (plus 3 to 4 weeks infusion time) COOK 0 min

Description

This Potlikker Fire Cider is a bold, nutrient-rich twist on traditional fire cider, inspired by Black foodways and herbalism. Collard greens pay homage to potlikker, enhancing both flavor and nutrition. Infused with elderberries, nettles, and classic fire cider staples like onions, horseradish, and ginger, this spicy vinegar releases essential minerals while delivering immune-boosting benefits.

Note: Another easy way to think of this potlikker fire cider is as a nutrient-rich, vinegar-based hot sauce. You could sprinkle this on greens for some meta flair or add it to soups. For the collard greens, feel free to substitute mustard greens, turnip greens, or kale, with consideration of the flavor for each green. Collards are a solid source of vitamin C and minerals like calcium. Dried nettles, chickweed, and elderberries are available at specialty herb shops and online.

Equipment: 48-oz or 64-oz wide-mouth glass jar with lid and a nut milk bag

Ingredients

Makes about 1 quart (1 L) Yield

7 garlic cloves, crushed
2 cups (90 g) collard greens, chopped
1 onion, chopped
1/2 cup (100 g) grated ginger
1/2 cup (60 g) grated horseradish (1/4 to 1/2 cup prepared horseradish is fine in a pinch)
1/2 cup (14 g) dried oatstraw
1/2 cup (6 g) dried nettles
1/2 cup (14 g) dried chickweed
1/4 cup (30 g) dried elderberries
1 Tbsp (5 g) smoked chile flakes
1/2 tsp cayenne powder
2½ to 3 cups (600 to 720 ml) apple cider vinegar
1/4 cup (60 ml) blackstrap molasses
1/4 cup (60 ml) raw honey

Directions

Step 1

Put the garlic, collard greens, onion, ginger, horseradish, oatstraw, nettles, chickweed, elderberries, chile flakes, and cayenne in a 48-oz or 64-oz glass jar and cover with the apple cider vinegar. Add the blackstrap molasses and honey. If the ingredients are not fully covered, add more vinegar until they are submerged. Seal the jar. (If your lid is aluminum, put a piece of parchment paper over the jar before sealing the lid so that the vinegar doesn’t react with the aluminum.) Shake to combine.
Step 2

Allow the fire cider to sit in a cool, dark place for 3 to 4 weeks. Put a nut milk bag in a strainer set over a large container; strain and decant into the jar or several jars. These will keep in the refrigerator for several months.
Step 3

Take 1 Tbsp a day when you feel run down or add to recipes for a peppery and nutrient-rich kick. Or add to soups and salad dressings or use as a flavorful hot sauce alternative.

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About the author

Krystal Mack

Krystal Mack is a designer and social practice artist working in the kitchen with mind, body, and spirit to produce healing tonics to pour with intention.

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