Like ginger, turmeric is a nutritional powerhouse but it can be difficult for the body to assimilate in a raw form. Fermenting it enhances its benefits and creates a unique flavor alternative to ho-hum sodas. It has a citrusy quality that blends well with orange, lemon and lime. Add a pinch of cayenne for additional anti-inflammatory properties or with clove for a spicy and refreshing soda.
Supplies
- 1-2 inches of turmeric root, minced
- ½ cup organic sugar
- ½ cup orange, lemon or lime juice
- ½ teaspoon Himalayan or Celtic sea salt
- 8 cups of filtered or spring water
- ½ cup turmeric bug (see recipe p. 27)
- saucepan
- 1-gallon glass jar w/lid
- Bottles, if desired
Recipe
- Add 3 cups of water, minced turmeric root, sugar and salt to a saucepan and bring to a boil.
- Once boiling, reduce heat and simmer for 5 minutes or until you can smell the turmeric and the sugar is dissolved. Stir to dissolve completely.
- Remove from heat and pour liquid into jar.
- Add remaining filtered water and test with hand to confirm it is body temperature (~100ºF). If it feels too hot to the touch, then let it cool.
- Add orange, lemon or lime juice and cover with a tight-fitting lid.
- Allow it to ferment at room temperature for 2-3 days until small bubbles start to form in the liquid (carbonates).
- Move to the fridge and enjoy!
