I am often asked how I ferment my turmeric. Here we go ...
1 kg grated turmeric root
1 tbsp grated black pepper
2 tbsp mature sauerkraut brine
2 tsp salt
Mix and massage well and pack into a jar. Place a cabbage leaf plug over the top, then some food safe weights. If there is not enough liquid to cover the plug add brine at the strength 1 tsp salt per 250 mL standard cup of clean water. No chlorine please, chlorine is in the water because it kills bacteria.
Bio
Tom Rothsey is an ecologist, environmental scientist, reflexologist, energy worker, health and lifestyle coach, writer, researcher, and teacher of the fermented arts in all their forms. He lives with his wife Christy Lavers, and their son Jasper Blue in a pole house, in a rainforest in North Eastern New South Wales, Australia.
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