Fire Cider Alchemy: What to Do with the Leftover Pulp

Fire Cider Alchemy: What to Do with the Leftover Pulp

(Because good ferments deserve a second life)

Fire Cider is a traditional herbal tonic - a fiery infusion of fruit, vegetables, herbs, and spices steeped in apple cider vinegar for 4–6 weeks. It’s designed to boost immunity, and reduce inflammation through the cold months.

I won’t reinvent the wheel here - the original recipe is by Rosemary Gladstar, the beloved herbalist who first popularised Fire Cider. You can find her classic method (and many creative variations) in her book Fire Cider! 101 Zesty Recipes for Health-Boosting Remedies Made with Apple Cider Vinegar or her video tutorial on YouTube below:


Once your cider has steeped and your tonic is ready to strain, you’re left with a jar of beautifully potent pulp - infused with apple cider vinegar and all the healing goodness of garlic, onion, ginger, horseradish, citrus, turmeric, and chilli.

It smells amazing. It’s full of flavour. And it feels almost criminal to throw it away.

So don’t.

Here are two easy, zero-waste ways to transform that leftover pulp into something delicious:

1. Fire Cider Sprinkles

Turn your tonic solids into a savoury, fiery seasoning that packs a punch.

How to:

  • Spread the strained pulp evenly on your dehydrator trays (or a lined baking sheet if using a low oven).

  • Dehydrate for 12–18 hours at around 125°F / 52°C, until completely dry.

  • Blitz into a medium-coarse powder using a spice grinder or food processor.

  • Store in an airtight jar.

Use it:
Sprinkle over soups, hummus, cream cheese, or roasted veg.
Add to popcorn, potatoes, or mix into a spice rub for meat, tofu, or tempeh.

It’s salty, tangy, a little smoky, and bursting with flavour.

2. Fire Cider Chutney (or Hot Sauce)

If you’ve followed my other recipes, you’ll know I have a soft spot for refermenting leftovers with extra chillies. This one ticks every box: flavour, gut health, and anti-inflammatory magic.

Because your pulp has already been steeped in vinegar, it carries natural pickly notes - but you can go further.

To make:

Taste first. If it’s spicy enough, skip straight to the blending step.

If you want more heat, add 2–3 extra chillies and referment:

  • Weigh your pulp.

  • Add 2% salt by weight.
  • Pulse the pulp and chillies in a food processor until chunky.

  • Pack tightly into a clean jar and leave to ferment for 1–2 weeks, burping occasionally to release gases.

When it’s ready, or if you skipped the extra fermentation:

  • Add honey or agave to taste.

  • For a chutney, leave it thick and textured.

  • For a hot sauce, blitz until smooth, adding a splash of Fire Cider if needed.

  • Store in the fridge and use within a few months

Use it:
Swirl into rice, spread on sandwiches, or dollop on eggs and noodles.
It’s tangy, spicy, and a total cold-weather power move.

Why It Matters

Low-waste ferments are pure magic - transforming something you’d normally discard into something that elevates your everyday meals. It’s food alchemy at its best: nourishing body, planet, and spirit in one delicious loop.

So this season, let your Fire Cider work double time - tonic and table condiment.
That’s the cultured way.

Further Reading

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