A fermented pickle featuring turmeric and ginger is a potent “living” food that combines the anti-inflammatory properties of roots with the gut-health benefits of probiotics. Unlike quick pickles made with vinegar, this version uses a salt brine to encourage the growth of Lactobacillus bacteria.

The Benefits of Fermented Roots

• Enhanced Bioavailability: Fermentation can help break down the tough cellular structures of turmeric and ginger, making their active compounds—curcumin and gingerol—easier for the body to absorb.
• Probiotic Support: The natural fermentation process creates live cultures that support a diverse gut microbiome.
• Digestive Warmth: Both ginger and turmeric are “warming” spices that stimulate digestive enzymes and improve circulation.
• Long-Term Preservation: This method preserves the seasonal freshness of the roots for months without the need for canning or high heat.

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Fermented Turmeric Ginger Pickle

This recipe uses a simple dry-salting method. The salt draws moisture out of the roots to create its own brine.

Ingredients:

• 1/2 cup Fresh Turmeric root (peeled and sliced into thin matchsticks)
• 1/2 cup Fresh Ginger root (peeled and sliced into thin matchsticks)
• 1 tablespoon Sea Salt (non-iodized is best for fermentation)
• 1 tablespoon Fresh Lemon Juice
• Optional: 1/2 teaspoon Black Peppercorns (to support turmeric absorption)

Instructions:

1. The Preparation: Combine the sliced turmeric, ginger, salt, and lemon juice in a glass bowl.
2. The Maceration: Toss the ingredients thoroughly and let them sit for about 30 minutes. You will notice a bright yellow-orange brine beginning to pool at the bottom of the bowl.
3. The Pack: Transfer the mixture into a clean glass jar. Use a spoon to press the roots down firmly so they are completely submerged under the liquid.
4. The Ferment: Cover the jar with a breathable cloth (like cheesecloth) secured with a rubber band, or use a specialized fermentation lid. Leave it on your counter at room temperature, away from direct sunlight.
5. The Wait: Let it ferment for 3 to 5 days. Taste it daily; once it has reached a tanginess you enjoy, seal the jar with a regular lid and move it to the refrigerator.
6. The Serving: Enjoy a small forkful alongside meals to aid digestion.