Fermented turmeric recipe
Fermenting fresh turmeric roots is so simple. It takes the health benefits of turmeric to a whole new level. Fermented turmeric recipe is quite simple and it’s totally worth doing.
Turmeric has been used in Asia for thousands of years and is a major part of traditional Chinese and Indian medicine. It was first used as a dye, and then later for its supposed properties in folk medicine. Turmeric grows wild in the forests of South and Southeast Asia, where it is collected for use in classical Indian medicine.
Turmeric root is a very powerful anti-inflammatory and has many other health benefits. Curcumin is a constituent (up to ∼5%) of the traditional medicine known as turmeric.
As with all types of fermentation, it is recommended to use fresh turmeric root. A healthy fresh root should be firm.
Fermented turmeric recipe can be used as a spice instead of using turmeric powder. You will get a fresh, full-flavored spice. I like to use fermented turmeric to supplement with sauerkraut or fermented vegetables.
Component:
Fresh turmeric roots
Salt
jar
Instructions:
1. Rinse the roots of running water to lower the soil and dirt residues.
2. Crush fresh turmeric roots using a meat grinder or food processor.
3. Place an empty bowl on the digital weight and reset the weight.
4. Transfer the crushed turmeric roots into the bowl and add half a cup of water.
5. Add 3% kosher salt (3g of salt per 100g of water) to the bowl, and mix well.
6. Transfer the mixture into a glass jar. Leave 3-5cm of space between the lip of the
7. Close the jar tightly and set aside for 10 days, open the jar every day and mix the mixture.
8. After ten days the fermented turmeric should be ready
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