Turmeric bug changed my life! Wild-fermentation experiments, done!
As I was suffering from the second wave of morning sickness and could not really eat much, many of my friends recommended me to try ginger. I was actually too sick to drink anything, but it made me think, how best I could ingest ginger to improve my health during pregnancy.
Like many other pregnant women, pickles were often on my list of cravings…. one day I thought, why can’t I make my own??? Most of the commercially available pickles have so much sugar and additives inside. So I googled – wow, looks super easy!
Then I just kept on reading about the art of fermentation. It just fascinated me! So much you can do and it doesn’t seem so difficult!
Anyways, I immediately made four jars of pickled cucumber, cauliflower and carrot. Then I wanted to do more. Oh yeah, ginger. What can I do? I’ve heard of fermenting ginger to make lemonade. THAT sounds very refreshing!
It turned out, it IS super easy to make so-called “ginger bug”. Just mix filtered water, sugar and sliced ginger and leave it for 5 days or something like that. Then I found an article that fermented turmeric is the healthiest, anti-inflammatory thing you can take. I love turmeric, but only use it as dried spice.
While it doesn’t hurt to sprinkle powdered turmeric on your favorite dishes, there may be more efficient ways to integrate turmeric into your diet…. One option is to ferment this nutritional powerhouse. A study published in the International Journal of Food Science and Technology found that the bioavailability of turmeric increased in rats when it was fermented. According to the study,
“Plasma antioxidant concentration was higher in rats administered fermented turmeric beverage than other turmeric products.”
The active chemical is called curcumine, and this can be bought as an extract as well. But why should I waste money if I can just make it at home? You just have to ferment turmeric and there you will have it! That afternoon I went out to buy organic turmeric and ginger, started to make 4 jars of ginger bug and turmeric bug. My god how exciting it was! Oh, turmeric stains your hands like crazy by the way, so if you do, watch out! You’d better wear a pair of disposable gloves….
I followed the recipe posted by the Happy Pear on Youtube, featuring April Danann from Ireland. Why? Because her recipe for ginger bug and fermented ginger lemonade was very simple to follow. Most of the ginger bug recipes on the internet involves adding grated ginger every day together with sugar. NAH!!! Her’s is much simpler.
Basically all you need:
- Sliced organic ginger / turmeric
- Organic brown sugar
- Filtered water
- Clean glass jar
People asked me how I added the ‘bugs’. No, it is all from the mother nature!!! The bacteria and yeast which are required for the fermentation are in the air, and on the skin of ginger and turmeric already. This is why it is essential to get them ORGANIC. But make sure you clean well!
In Bangkok it took me 5 days until the ‘bug’ became very active, i.e. super fizzy! Every day I removed a bit of water, and added sugar and mixed. Apparently that ‘trains’ the bug to be stronger, not allowing bad guys to propagate instead (I mean molds etc). Oh you can also see that I am making pickles using apple cider vinegar and salt in the background! This was Day 1. Nothing happened….
Check these out – my ginger & turmeric ‘bug’ jars after 3 days! All naturally fermented. You have to burp the jar twice a day to release the carbon dioxide. If not….. they could seriously explode and makes a huuuuuge mess!
Once the bug is ready….. it is time to make some fermented ginger/turmeric lemonade 🙂
Here are 2 small lemons from my garden! Just chop them up, no need to make them look pretty! You can also see a handful of grated ginger.
Yes, in order to start the fermentation, you do need to add sugar. Here is WHITE organic sugar. Why white? because at this stage, you don’t want to over-feed the bug. Brown sugar contains too much stuff, you need enough sugar for bacteria to thrive.
Now add some ginger / turmeric bug in it! The liquid and a bit of solids as well.
You fill the jars with water, add sugar, and the bug will be back the following day…. you can keep on going for many months.
Now just fill the rest of the big lemonade jar with filtered water and stir well until the sugar melts.
3-5 days, it is done! You just have to keep on tasting to see how much sweetness you want to leave in it…. personally I like leaving it until all the sugar is consumed. You can always add sweetener later if you like it sweeter! But I looooove this bitter taste! and it is so good for you!
When it is done, bottle the liquid and put them in the fridge and enjoy!
Here is a new batch! I love it!!!!
Here are my notes on lemon peel:
- Contain 5-10 times more vitamins than the juice itself: rich in fiber, potassium, magnesium, calcium, folate, and beta carotene.
- Citrus bioflavonoids reduces oxidative stress, i.e. removes toxins and carcinogenic elements.
- Anti-microbrial properties of salvestrol Q40 and limonene in the peels fight against bacterial and fungal infections. Some studies show that lemon peels were effective in preventing cancer.
- Extremely ALKALIZING, makes your body unfriendly to cancer cells.
I drink a glass of this TONIC every day now, together with my kefir and kombucha. To be honest, I do not know what the best drink is for me. I love them all! But I like the idea of consuming lemon peel, ginger and turmeric this way.
I will try to write somethings about water and milk kefir soon. And KOMBUCHA, too! Kombucha is incredible – I’ve been brewing so many different tea with ever multiplying SCOBY and experimenting with flavor. Oh yeah, I even started brewing coffee with this method. It should be ready tomorrow!
GOOD HEALTH BEGINS IN THE GUT!!!!!!