4. Add 2% brine to just below the neck of the Jar.
5. Place Brine Bowl, fill & insert the Airlock, lock the Jar & cover.
6. Leave at 68-72ºF for 5-7 days, until the bubbling starts to slow.
7. Move to the refrigerator, and enjoy!
I have been delighted by how much less expensive it is to use Turmeric root in this way, with enhanced bio-availability and effectiveness. I had previously tried high-quality capsules or cur-cumin, and lots of them, for injury-related inflammation and pain with no noticeable results.
The last time I pulled something in my back and was down with an ice pack, I remembered this hiding away in the back of my refrigerator and decided to give it a try. I could tell the difference within hours (not days) and can really see that fermenting the turmeric makes everything it is known for even that much more potent and bio-available. It's good to know that we have an alternative to the gut-wrecking ibuprofen, Plus, the benefits are endless. Anti-inflammation is not the only benefit: Turmeric root is also highly anti-oxidant, has compounds that promote brain function and health, helps prevent cancer, helps treat arthritis, depression, and age-related chronic issues, just for the highlights. Read the full article here.
Turmeric root is also bright orange and will stain teeth. The best way to prevent/correct this is to polish them with a little bit of dietary activated charcoal on a wet toothbrush, which takes it right off without harming the teeth.
After the brine is consumed, the root could be juiced in a masticating juicer, dehydrated, and loaded into capsules or added to a spoonful of applesauce. This is my approach after having a few batches rotating so I can use the capsules and brine at the same time.
Written by Karen Ross
Here you will find the most delicious, health-boosting concoctions on planet earth! You are sure to experience both a delightful sensation on your taste buds as well as a happy tummy!
Beets, (Grated) with Clove, Cinnamon & Allspice
Carrots (Grated) with Chocolate Mint
Carrots & Beets with Rosemary & Thyme
Carrot Sticks (Herbed or Plain)
Carrot (Grated) with Chocolate
Carrots, Leeks, Ginger & Dill
Dill Pickles (Traditional)
Garden Medley Kvass
Ginger, Shaved & Pickled
Ginger, Beet & Kale Kvass
Ginger Bug (Starter)
Salsa ~ Chunky Tomato
Tonic ~ Cold, Sinus & Flu
The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.