Try A New Way To Enjoy Turmeric Beyond Powders And Capsules!
Both fresh turmeric and ginger are fermented for this non-alcoholic beverage. It’s a ginger ale with a delicious punch!
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 go into the fridge for up to a year—ready to be used in stir fries, or in this powerful ginger-turmeric tonic. If you ferment them, you still proceed with the following recipe and grind them to proceed.
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.
- ginger – 4 oz., soaked and grated
- turmeric- 2 oz., soaked and grated
- peppercorns – 1 tsp., fresh cracked
- aged brine- 2 TBS., from some active pickle ferment
- sea salt- 2 TBS.
- water- 1 quart, filtered
After 3-day fermentation to make completed tonic
- maple syrup- 1/4 cup
- rice vinegar- 2 TBS.
- water, filtered-3 cups, [or seltzer, coconut water, coconut milk]
- Soak the unpeeled ginger and turmeric for 5 minutes and then rinse well under running water.
- Grate the unpeeled ginger and turmeric and add to a clean widemouth, 1 quart jar. I like to use a food processor to break these down into a coarse grind. Or use a box grater.
- 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 the stainless steel cup and seal the gasketed lid onto the jar.
- Install the airlock filled slightly with tap water.
- Ferment for 3 days.
- Remove the pickler airlock, the lid and the cup.
- Pour the jar contents through a strainer and then pour back into the jar.
- Add in the maple syrup and rice vinegar. Seal with an airtight canning lid.
- 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.