Turmeric Lemon Recipe – Homemade Fermented Turmeric Paste for Health

Last Updated on 2 months by Neha Deshmukh

Turmeric Lemon Recipe – Homemade Fermented Turmeric Paste for Health

Hey everyone! I’m so excited to share this recipe with you – it’s a little project that’s become a staple in my kitchen. This fermented turmeric paste isn’t just a recipe; it’s a little bottle of sunshine and wellness. I first stumbled upon this a few years ago while exploring Ayurvedic practices, and honestly, it’s been a game-changer. Let’s dive in!

Why You’ll Love This Recipe

This turmeric lemon recipe is more than just a tasty addition to your meals. It’s a powerhouse of health benefits, thanks to the incredible combination of turmeric and fermentation. Fermentation unlocks even more goodness from the turmeric, making it easier for your body to absorb all those amazing nutrients. Plus, it’s super simple to make, requiring just a few ingredients and a little bit of patience.

Ingredients

Here’s what you’ll need to create this golden goodness:

• 250 grams turmeric roots
• 1 teaspoon salt
• 3 large lemons

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Fresh Turmeric Root: Benefits and Selection

Fresh turmeric is the star of the show! Look for firm, plump roots with a vibrant orange color. Avoid anything that looks dry or moldy. You can usually find it at Indian grocery stores or well-stocked supermarkets. Don’t worry about staining your hands – it’s a badge of honor!

Lemon Juice: Choosing the Right Lemons

We need the juice of about 3 large lemons (approximately 120ml). Opt for organic lemons if possible, as we’re using the zest’s oils in the fermentation process. The acidity of the lemon juice is crucial for creating the right environment for fermentation.

Salt: The Role of Salt in Fermentation

Salt isn’t just for flavor here; it plays a vital role in controlling the fermentation process. I recommend using a good quality sea salt or Himalayan pink salt. Avoid iodized salt, as it can inhibit fermentation.

Step-By-Step Instructions

Alright, let’s get cooking (well, fermenting!). It’s really easy, I promise.

1. First, rinse those beautiful turmeric roots thoroughly under cold water. We want to get rid of any dirt.
2. Next, peel the turmeric and finely chop it into small pieces. The smaller the pieces, the quicker the fermentation process.
3. Now, juice those lemons! You’re aiming for about 120ml of fresh lemon juice.
4. In a clean, non-reactive bowl (glass or ceramic is best – avoid metal!), combine the chopped turmeric, salt, and lemon juice. Give it a good mix.
5. Transfer the mixture to a sterilized glass jar. Make sure the lemon juice completely covers the turmeric. This is important to prevent mold growth.
6. Seal the jar and place it in a cool, dark place (like your pantry or cupboard) for 6 days. Don’t forget to shake the jar gently once a day to distribute the flavors.
7. After 6 days, your fermented turmeric paste is ready! You can start enjoying 1/2 – 1 teaspoon portions with your meals.

Expert Tips

A few little things I’ve learned along the way…

Maintaining a Sterile Environment

Sterilization is key to successful fermentation. Wash your jar and utensils with hot, soapy water, then sterilize them by boiling for 10 minutes or running them through a dishwasher cycle.

Understanding Fermentation Times

Fermentation time can vary depending on the temperature of your kitchen. Warmer temperatures will speed up the process, while cooler temperatures will slow it down. 6 days is a good starting point, but feel free to let it ferment for longer if you prefer a more intense flavor.

Recognizing Signs of Successful Fermentation

You’ll know your turmeric is fermenting when you start to see tiny bubbles forming in the jar. The mixture might also become slightly cloudy. These are all good signs!

Variations

Want to get creative? Here are a few ideas…

Spice Level: Adding Chili for a Kick

My friend, Priya, loves to add a small chopped chili pepper to her batch for a little heat. It adds a lovely warmth!

Regional Variations: Exploring Different Salt Types

Experiment with different types of salt! Black salt (kala namak) adds a unique, sulfurous flavor that’s popular in Indian cuisine.

Festival Adaptations: Incorporating into Ayurvedic Rituals

During Diwali, my family often incorporates this turmeric paste into our morning routines as a way to boost our immunity.

Vegan Adaptation: Naturally Vegan

Good news! This recipe is naturally vegan.

Gluten-Free: Naturally Gluten-Free

And it’s also naturally gluten-free!

Serving Suggestions

So, what do you do with this fermented turmeric paste?

• Add a teaspoon to your soups and stews.
• Mix it into your morning smoothie.
• Use it as a marinade for chicken or fish.
• Simply take a small spoonful with a glass of warm water.

Storage Instructions

Store your fermented turmeric paste in the refrigerator in a sealed glass jar. It will last for up to 2-3 months.

FAQs

Got questions? I’ve got answers!

What are the health benefits of fermented turmeric?

Fermented turmeric is packed with antioxidants and anti-inflammatory compounds. It’s believed to boost immunity, improve digestion, and support overall health.

How long does fermented turmeric paste last in the refrigerator?

It will last for up to 2-3 months in the refrigerator, as long as it’s stored in a sealed glass jar.

Can I use turmeric powder instead of fresh turmeric root?

While you can use turmeric powder, the results won’t be the same. Fresh turmeric contains more beneficial compounds and has a more vibrant flavor.

What type of salt is best for fermenting turmeric?

A good quality sea salt or Himalayan pink salt is best. Avoid iodized salt.

What if I don’t see bubbles forming during fermentation – is it still good?

Sometimes bubbles don’t form visibly, but that doesn’t necessarily mean it’s gone bad. Taste it – if it tastes okay, it’s likely still good.

How can I tell if my fermented turmeric has gone bad?

If you see mold growing on the surface, or if it smells off, discard it immediately.

Enjoy making (and eating!) this wonderful fermented turmeric paste. I hope it brings as much joy and wellness to your life as it has to mine! Let me know how it turns out in the comments below.