Honey Fermented Turmeric
Preserved cooking illustration

Honey Fermented Turmeric

Honey Fermented Turmeric

Honey Fermented Turmeric

INGREDIENTS

fresh turmeric

black peppercorns (optional) raw honey

Grate the fresh turmeric using a rasp grater or a food processor. Fill a clean, dry jar halfway with the grated turmeric. Crack fresh pepper generously over the turmeric (optional). Black pepper helps our bodies absorb curcumin (a powerful anti-inflammatory) from the turmeric. Pour the honey into the jar covering the turmeric by about one inch. Stir to combine. As the turmeric ferments in the honey, it can bubble up a bit, so make sure to leave a little head space from the top. Cover jar with a loose lid and ferment at room temperature for 4 weeks. Stir the ferment every couple of days. The honey will become slightly more liquid.

Use in savory sauces, dressings, marinades and braises or make a tisane with hot water and fresh lemon/ lemon juice.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.