Turmeric Paste

Fermented Turmeric Paste is a potent and flavorful seasoning that adds a vibrant touch to sauces, steamed vegetables, and sautéed dishes. With its strong presence and concentrated flavors, a little goes a long way in enhancing the taste of your culinary creations. This fermentation process not only enhances the flavor but also provides potential health benefits attributed to fermented foods.

Yield: About ½ pint

(Fermentation vessel: ½ pint)

INGREDIENTS:

• ½ pound fresh turmeric, roughly chopped
• ½ teaspoon freshly ground black pepper
• ¼–½ teaspoon unrefined sea salt

INSTRUCTIONS:

1. Place the roughly chopped turmeric in the bowl of a food processor and pulse until it reaches a paste consistency.
2. Remove the blade from the food processor and sprinkle the freshly ground black pepper and sea salt over the turmeric paste. The root will become moist immediately.
3. Transfer the turmeric paste into a half-pint jar, ensuring it is packed firmly. More brine will be released at this stage, and you should see a small amount of brine above the paste.
4. Place a quart-sized ziplock bag over the top of the ferment, pressing it down onto the surface of the paste. Fill the bag with water and seal it. This acts as both a follower and a weight, keeping the paste submerged in the brine.
5. Set the jar aside on a baking sheet in a cool area, away from direct sunlight. Allow it to ferment for 5 to 10 days. It is important to check daily to ensure the turmeric paste remains submerged. If you notice any scum on top, refer to the appendix for guidance (generally harmless).
6. After 5 days, you can start to test the ferment. The paste is ready when it has developed a tangy acidity, although it will have a saltier taste rather than sour.
7. When you are ready to store the fermented turmeric paste, press it down to ensure it is fully submerged in its brine. Place a small piece of plastic wrap or wax paper directly on the surface of the paste to prevent air exposure. Screw on the lid tightly and store the jar in the refrigerator.
8. The fermented turmeric paste will keep well for approximately 12 months when stored refrigerated.

TIPS:

• When handling turmeric, be careful as it can stain your hands and countertops. Consider wearing gloves or using a cutting board that is easy to clean.
• Use fresh turmeric for the best flavor and results. Look for firm turmeric roots with a vibrant orange color.
• Adjust the amount of salt according to your taste preferences. The given measurement is a starting point, and you can increase or decrease it slightly to suit your liking.
• Ensure that the turmeric paste is fully submerged in brine during the fermentation process. This helps create an anaerobic environment and prevents the growth of unwanted molds or bacteria.
• Check the ferment daily to make sure the paste remains submerged and to monitor the fermentation progress. If you notice any unusual odor, discoloration, or signs of spoilage, consult the appendix or discard the ferment.
• Label the jar with the date of fermentation to keep track of its freshness. The fermented turmeric paste will continue to develop flavor over time, so it’s helpful to know how long it has been stored.