One of the most requested recipes I have is for my fermented turmeric.
It’ll take you two minutes to make, is super easy once you know how, and one batch will probably last you a month in the fridge.
I have it on everything for its potent anti-inflammatory properties and probiotic support.
When you ferment turmeric, it increases the bioavailability of the curcumin, an active compound in turmeric that is responsible for its anti-inflammatory actions.
Don’t be fooled into thinking that curcumin is the only active compound in turmeric, there are many compounds and curcumin is just one of them, so you really need the whole root in your life.
Curcumin is one of the compounds giving turmeric its pungent yellow colour as well its distinctive pungent taste. Turmeric is known as “Indian Gold” and I think that sums it up perfectly!
Adding black pepper increases the bioavailability of turmeric, and that’s why we’re putting black pepper into our ferment.
When you ferment turmeric, you activate the compounds and in addition, you get to eat and absorb the living probiotics in every mouthful.
Here are some benefits of turmeric:
- It has a strong anti-inflammatory action on the body
- Can help beat cancer
- Can help tame arthtitis
- Digestive aid
How to use fermented turmeric:
- Add a spoon to rice to make “yellow rice”
- Make a golden milk with it
- Use it in your own water kefir
- Add a piece to your kombucha in second ferment stage
- Use your turmeric rich in your nori roll
- Add a sprinkle to quiona
Here’s how to make it:
- 1 x bulb of turmeric
- ½ tsp pink salt
- 200ml filtered unchlorinated water
Dissolve water in the salt in the jar.
Slice the turmeric and add to the brine.
Submerge the turmeric.
Leave for around 7 days until fizzy and sour.
Store in the fridge and enjoy with your main meals as a side, or in your golden mylk!
Here is the video showing you step by step how to make it.
I hope you have enjoyed this!