How to Make Pre-Surf Fire Cider

Here's a recipe for a digestive immune-boosting ripper from chef Scott Clark's new book that will set your dawn patrol on fire.

Chef Scott Clark of Dad’s Luncheonette. Photo: Cheyenne Ellis

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When chef and surfer Scott Clark's new book "Coastal: 130 Recipes from a California Road Trip" arrived on my kitchen table, the first recipe that caught my eye was the "Pre-Surf Fire Cider."

Apparently this sort of thing is really big up in Bolinas and San Francisco because you often need to take jumper cables to the circulatory system on those cold mornings when the wind and water temp are dueling for lowest point on the thermometer. I just thought it sounded kinda fun.

"I discovered the fire cider thing in Bolinas actually, this little tiny diner. I had been flirting with sobriety [and] treating my body well. Everything in that fire cider is tuned to turn you on and give back. It's abrasive, it's beautiful."

"You drink some coffee and you rip a fire cider, you are fully locked in. Get out of the way. Immune system is ripping and it's getting you there.”—Scott Clark

After fermenting the stuff for the recipe's suggested four weeks, the result was a wonderful shock to the system and senses. Hurt so good kind of fire in the belly. You get extra tingly thinking about how it's actually full of materials that will help your body function too.

Scott generously allowed us share the recipe with our dear Inherent Bummer readers. I highly encourage you make this. And get the book [here] if you haven’t already.—Travis Ferré