Try This New Way To Enjoy Turmeric Beyond Powders And Capsules!
Both fresh turmeric and ginger are fermented in bulk for this non-alcoholic beverage. It’s a ginger ale with a delicious punch and loaded with live culture! This is not your grandmother’s ginger ale…
Growing turmeric and ginger is easy gardening in Central Florida. You pretty much push in the “bulbs” soil with dappled sunlight. The greens are beautiful and they die off to tell you it’s time to dig up some “bulbs.” As perennials, just leave some of them and in the spring they begin their cycle once more.
What to do with these potent spicy bulbs? I love to slice them and lacto-ferment them for a few days. Then they store in the fridge for up to a year. They will not spoil like fresh tubers do. Now let’s make this powerful ginger-turmeric tonic.
Ginger-Turmeric Tonic Concentrate: 1 Qt.
The concentrate will then yield 1-3/4 Qt. tonic. It’s handy to leave it as a concentrate in the fridge, and then add water or a favorite liquid just before serving. Give your morning juice a new boost!
INGREDIENTS FOR CONCENTRATE:
- ginger – 4 oz., soaked, rinsed, and sliced
- turmeric- 2 oz., soaked, rinsed, and sliced
- peppercorns – 1 tsp., freshly cracked
- aged brine- 2 TBS., from your existing active pickle ferment
- sea salt- 2 TBS.
- water- 1 quart, filtered
INGREDIENTS FOR TONIC:
After 3-day fermentation
- maple syrup- 1/4 cup
- rice vinegar- 2 TBS.
- water, filtered-3 cups, [or seltzer, coconut water, coconut milk, or juice]
- lovely serendipitous option: orange juice!
- Soak the unpeeled ginger and turmeric for 5 minutes and then rinse well under running water.
- Slice the unpeeled ginger and turmeric into coins and add to a clean widemouth, 1 quart jar.
- Crack the peppercorns slightly and add to the jar.
- Pour in the aged brine—any type left from a previous batch of lacto-fermented vegetables.
- Combine the sea salt and water and stir to dissolve.
- Pour in the brine to within a half inch of the jar’s lip.
- Then install your fermentation kit according to directions.
- Ferment for 4 days.
- Use a food processor to purée the ginger and turmeric. Pour all into a strainer and press down to extract from the pulp.
- Add the strained liquid back into the jar.
- Add in the maple syrup and rice vinegar. Seal and store in the fridge. When ready to enjoy, combine concentrate with ice water or beverage of choice figuring about 1 part concentrate to 3/4 part liquid.
Or if just needing a “shot” drink straight up. My favorite is to blend it 50-50 with orange or grapefruit juice. This is a quick and delicious way to enjoy live-culture without having to chew!
FERMENTING BULK GINGER AND TURMERIC: It’s easy for these tubers to go bad in the fridge, or lose your moisture. When I get a bulk supply I ferment a whole jar of both of them using a standard brine of 1 TBS. sea salt to 2 cups of water and 2 TBS. of aged brine from another batch in your fridge. Fill up your jar with rinsed coins and add the brine. Seal and ferment for 4 days and then store in the fridge and use whenever you need for recipes or to make another batch of tonic.