Turmeric is most known for its anti-inflammatory properties, but did you know, that to glean maximum benefits from turmeric, it needs to be fermented. The natural occurring probiotics in the turmeric aid in making the anti-inflammatory compounds more bio-available, resulting in maximum benefits.
How it's made!
It's quite the easy process really. You only need 3 ingredients:
1/2 pound fresh turmeric
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Ginger and Turmeric are two flavors that go together quite well and are a powerhouse packing quite the punch. You can choose to do equal parts ginger and turmeric (both combined to equal one pound).
Depending on how big your turmeric is, you'll want to start by cutting it up in to 1/4" to 1/2" size pieces. I choose to leave the skin on. People tend to feel quite strongly about this one way or another. However, the peels are a natural source of cultures used in the fermenting process.
Add your turmeric (and ginger if you so choose) to your food processor and blend till you see a paste like consistency. I purchased my turmeric from here because I didn't have any locally to be able to purchase. As a result mine were a bit dryer than if you were to use some fresh from your garden or the grocery store. While mine blended well and produced a little bit of a brine, it was no where near what is needed to be able to ferment the turmeric. So I ended up adding just under a cup of filtered water while it was blending. I also choose to use honey in place of the sea salt. After adding the water in, I then added the honey and blended away.
I was able to get as close to a paste like texture as this batch was going to get. I then transferred the turmeric past to a 1 pint mason jar to be able to start the fermentation process. You want to make sure that the turmeric and ginger are below the brine to ensure that it does not mold. You can use fermenting weights to help with this. For next time I have this kit on order. This particular kit has all the essentials for fermenting foods.
The fermentation process can take 5-10 days at room temperature. Once the fermentation process is done, you need to place it in the refrigerator. A properly fermented turmeric past will keep for up to 12 months and some times longer, when kept in the refrigerator. When you go to use your fermented turmeric, to ensure it doesn't spoil, make sure and use a clean spoon.
How do I use it?
Fermented turmeric is meant to be used when ever you would normally use turmeric. Yes, it's that simple. Below I have provided some sample recipes in case you are new to the world of turmeric.
Turmeric Hot cocoa:
1.5 cups whole milk (almond milk can be substituted)
2 teaspoons maple syrup
1 tablespoon coca powder
1.5 teaspoons ground turmeric (or fermented turmeric)
1/2 teaspoon cinnamon
pinch of black pepper
Combine your ingredients in a pot on the stove and whisk and heat till warm. Now add it into your mug of choice and then I like to take my frother wand to take it to the next level.
6 oz chicken (canned or cooked fresh)
1 stalk celery
2 tablespoons raisins (optional)
1 tablespoon tarragon (preferably fresh)
1/4 teaspoon cinnamon
salt and pepper to taste
1/2 tablespoon sugar
1/2 tablespoon fermented turmeric
1/2 cup Greek yogurt, plain
Combine all ingredients in a medium sized bowl and stir well to combine. You can use this on a sandwich, lettuce wrap or simply on top of a salad!
1 cup basmati rice
1 cup water
1 - 1 1/2 tablespoons fermented turmeric
3 cloves of garlic- freshly grated
1 table spoon butter
1/2 cup finely chopped white onion
Combine all of your ingredients into your instant pot or rice cooker and stir to combine. Close your rice cooker and cook according to your machines instructions. Once done, open and fluff your rice. Plate and serve with some chicken for salmon.
If you end. up making your own fermented turmeric I'd love to hear how it went! What was is your favorite recipe that you've used it with?
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