How to Make Fermented Turmeric Paste

Recipe – Fermented Turmeric Paste

Gluten Free  |  Dairy Free  |  Nut Free 

Fermented Turmeric Paste has many nutritional benefits and is a wonderful way to preserve fresh turmeric to use throughout the year.  The added black pepper and fermenting process increase the bioavailability and health benefits of the turmeric, and honey enhances its delicious goodness.

This is the perfect recipe for when you harvest an abundance of fresh turmeric in your garden (in late autumn or early winter), or when it’s cheap and plentiful to buy locally.  I’ve tweaked the recipe a little, but this is based on a recipe in Ferment for Good by Sharon Flynn.

Ingredients  

This recipe makes about 300 ml of Turmeric Paste (so just halve or double all the ingredients if you prefer to make less or more)

  • 250 g fresh Turmeric – roughly chopped into small pieces

  • 2 tablespoons Raw Honey

  • 1 teaspoon Black Peppercorns – freshly ground (I use a mortar and pestle)

  • 1/2 teaspoon ground Cumin

  • 1/2 teaspoon Salt Flakes

  • 1 tablespoon Organic Coconut Oil (liquid form at room temperature is best)

  • 1 tablespoon Water (rainwater or filtered)

Other Options 
  • Replace the ground Cumin with Cumin Seeds – lighted roasted in a dry pan and then freshly ground in a mortar and pestle or spice grinder

  • Replace some of the fresh Turmeric with the equivalent of fresh Ginger

Equipment

  • 350 ml glass jar with a lid, or a couple of smaller jars.  I like to use a Pickle Pipe instead of a solid lid.  Alternatively, you could use an air-lock in the lid.

Method

    1. Place all ingredients in a blender or food processor, and process until a smooth paste forms.  Scrape down the sides as needed to ensure all ingredients are incorporated and smoothly blended without lumps.

    2. Spoon the paste into one or more clean glass jars (leaving a little head room), and press down to reduce any air pockets.

    3. Cover the jar with a solid lid, pickle pipe or air lock.  If using a solid lid, the jar will need to be regularly burped while fermenting to release pressure.  It’s important to exclude air, but allow the fermenting bubbles to escape.

    4. Leave the jar on a bench for 5 days out of direct sun.  Make sure it’s somewhere you can see so you won’t forget it.

    5. Replace the pickle pipe or air lock with a solid lid and store in the fridge for up to 1 year.  The cold temperature will slow the fermentation process, and you’ll have the paste easily on hand whenever needed.

    6. Add the Fermented Turmeric Paste wherever you would use fresh turmeric. It’s delicious in Asian recipes, smoothies, and golden milk.

    7. Enjoy!

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