Prep Time: 15 minutes

Fermentation Time: 7-14 days

Yield: 1 pint jar

Ingredients

• 1 cup fresh turmeric root, sliced thin
• 1 tablespoon sea salt
• 2 cups filtered water
• Optional: 1 teaspoon black peppercorns (enhances curcumin absorption)

Instructions

Step 1: Prepare the Turmeric

Wash turmeric root thoroughly. Slice into thin rounds (about 1/8 inch thick) or grate coarsely. No need to peel unless the skin looks damaged.

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Warning: Turmeric stains! Wear gloves or prepare to have yellow hands for a day.

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Step 2: Make the Brine

Dissolve sea salt in filtered water. Stir until completely dissolved. This creates a 2% brine solution.

Step 3: Pack the Jar

Place turmeric slices in your clean jar. Add peppercorns if using. Pour brine over turmeric, leaving 1 inch of headspace.

Step 4: Weight It Down

Place a fermentation weight or clean rock on top to keep turmeric submerged under the brine. This prevents mold growth.

Step 5: Cover and Ferment

Cover jar with a cloth or coffee filter secured with a rubber band. This allows gases to escape while keeping contaminants out.