Turmeric is known for being one of the healthiest foods in the world. Yet, many people don’t know how to include turmeric in their daily foods, in a healthy way. Turmeric should be consumed in moderation, so consuming it as a pickle is a great way to take all the health benefits of turmeric. Fermentation makes the components of turmeric more bioavailable, and the flavours more palatable.
Turmeric Ginger Pickle is a perfect condiment to enjoy when you want to boost your immune system, or when you want to address specific health challenges. In this recipe we are also adding black pepper, which enhances the absorption of curcumin significantly.
This fermented turmeric ginger pickle is extremely delicious, and can be enjoyed as a condiment on the side of any savoury meal. It will boost your metabolism, strengthen your immune system, and clear your throat and nose, if it is needed.
Turmeric Ginger PickleCuisine: IndianDifficulty: Easy
Delicious and easy fermented turmeric ginger pickle
200 grams of fresh turmeric
100 grams of fresh ginger
1 Tbsp of black pepper corns
1 Tbsp of salt
2 Tbsp of raw vinegar
- Wear rubber gloves or cover your hands before peeling the turmeric root, to avoid orange stains. Smear the surface on which you are working with oil as well.
- Wash the turmeric root and ginger root, and then peel them. Try to scrape them and remove only a very thin layer of the skin.
- Chop the turmeric and ginger into smaller pieces.
- Grind the black peppercorns coarsely in a mortar and pestle.
- Add all the ingredients in a large bowl. Add turmeric, ginger, black pepper, salt and raw vinegar. Mix everything thoroughly.
- Place the ready mixture in a clean jar. Pour just enough water on top to submerge all the ingredients. Leave at room temperature to ferment. This pickle can be eaten right away, but it tastes best after the first week of fermentation. There is no necessity to refrigerate this pickle.