Fermented Vegetables – Turmeric
Now guy’s this one is simply 2EZY, there are absolutely no excuses, for not having a go at this 🙂
I was recently gifted a huge load of the freshest, richest, potent Turmeric, we use it daily in juices, soups, salads and of course now in Kim Chi. Turmeric is an awesome little root 🙂 GR8 for inflammation and anti cancer remedies.
I usually freeze left over Turmeric, but find it less than satisfying when it is defrosted, it is a little limp and lacking vitality, so revved up and full of enthusiasm I decided to try fermenting it.
Here is what I did 🙂
Washed and brush scrubbed a whole lot of turmeric, I did not feel it necessary to peel it.
Sliced thinly with a VSlicer, but you could grate it or mash it, depending on what kitchen gadgets you have.
Sprinkled with 1 TB Himalayan Salt and a small amount of water, water and salt amounts would vary depending on how much turmeric you are using.
Mix them well and place into jars, leaving about 1 inch space at the top, place the lid on loosely and leave on your bench for 3-4 days. Then refrigerate.
I will use this in salads, soups and Kim chi
2EZY 🙂 Demented Fermented LOL Roslyn