There are a myriad of health benefits associated with the curcumin component of turmeric, including inhibition of colon, gastric and breast cancers. Unfortunately turmeric in its raw form is not easily assimilated into the body, making it a challenge to increase the bioavailability of this superfood. One of my favorite ways to ferment turmeric is to make a “turmeric bug” which is similar to the ginger bug used to make ginger soda.
Raw turmeric root (I found mine at Whole Foods) is combined with water and sugar to create a starter that can be used in a multitude of ways. (See How to Make a Turmeric Bug.) One of our family favorites is Turmeric Lime Soda.
Directions:
o Fill 1/2 gallon mason jar with water allowing 1-2 inches of head room
o Add 1/2 cup turmeric bug, 1/2 cup lime juice, and 3/4 cup sugar.
o Stir.
o Place on shelf away from direct sunlight.
o Cover with cloth and rubber band. This fermented beverage involves yeast as well as bacteria which means that oxygen is required. (For more on aerobic and anaerobic fermentation see Water Kefir: Oxygen or No Oxygen.)
o Allow to ferment for approximately 3 days. Some remaining sweetness is desired as the second fermentation will decrease the sugar further.
o Strain and pour into flip top bottles or air tight container. (A Fido jar or airlock is optimal.) This step increases the carbonation which makes the drink fizzy!
o Allow to ferment another day or two until desired taste is achieved. *Ginger bug may be used along with the turmeric bug to add flavor. Lemon juice may be substituted for lime juice.
What is a turmeric bug?
Similar to a ginger bug – it is fermented turmeric. You transform the root or powder with water and sugar. It becomes slightly acidic and probiotic. Here is the recipe:
http://it-takes-time.com/2014/03/make-turmeric-ginger-bug.html
thanks so much!
Do I add 3/4 cup water each time I add 1 tbsp turmeric and 1tbsp sugar, or only on day 1? Thanks
You keep adding the sugar and the turmeric. No need to add more water. At least that’s the way I do it.
Once you’ve used up the liquid, any suggestion for using up the strained turmeric powder?
You can dry it in the dehydrator and then fill capsules and take as a supplement or use in stir-fries. Great question!
Thanks!
Hi, I was just wondering if there’s any need/benefit to add black pepper. I read somewhere that black pepper is needed for the body to utilize turmeric, you mentioned that fermentation makes it easier to assimilate so I just thought I’d ask, since turmeric is new to my diet and I’m confused – thanks!
Yes, pepper would make a great addition. I have not tried adding pepper directly to this recipe but definitely worth considering. An idea is to take the turmeric root from this recipe and dehydrate it. You can grind the dried turmeric into a powder and make capsules using ground pepper and turmeric. The studies I read about fermenting turmeric did not require the addition of pepper but sure seems like it can’t hurt.
Where do the beneficial bacteria and probiotics come from? I don’t see a starter or anything like grains or scoby to introduce some of those things but I saw it mentioned that this provides them. How does that work?
Great question. The turmeric “bug” is the probiotic component. It is derived using a fermented process and then combined with lime juice and sugar. It is fermented again. I hope this answers your question!
Hi! I am so excited by this ! I would like to make this into a pop to sell at our shop do you have any suggestions on how to make it a pop that has a shelf life?
If you use the flip top bottles and keep them refrigerated, they should retain their fizz. It’s a great idea to package and sell this!
I make gingerbugs all time to make hibiscus-rosehip gingerale. Just wondering if you have used the tightly sealed fermentation method? Just thought I’d ask so I can take notr of the differences.
The hibiscus combination sounds delicious. I’m definitely trying it since I have some dried hibiscus from my garden last year! I have not used the sealed method. It seems to like to breathe, but I’d be curious about the tight seal. If you try it, let me know!
Are you supposed to strain the tumeric bug before adding it to the water with sugar in the 1/2 gallon jar? My first batch is fermenting now, and i did not strain it yet. Planning to do it before bottling it.
Yes, strain it and then combine it. Thank you for asking!
This is amazing! Do you know how long the shelf life of the finished product is? Do you need to keep it refrigerated? Thanks so much for sharing!
Yes, I suggest refrigerating it to keep it from over-fermenting. I believe fermented beverages can last up to several months. But if your family likes it, it will be gone in a few days. 🙂
I made this last week and really enjoyed it. I found the finished product to be a bit sweet still for my tastes. Has anyone tried making it with less than the 3/4 cup sugar called for? If I halved that, would it still have enough sugar to ferment, etc.? Thanks!
Kriya,
I have found that the longer I ferment, the more sour it becomes. Perhaps letting it go longer will help. You can add flavor after it fully ferments with more lime perhaps or a bit of honey if tolerated.
I’ve added turmeric bug to lots of juices. Grape or pomegranate are our favorites. I bottle it in flip top bottles, leave it on the counter a couple of days and the refrigerate it when bubbly. We drink it every day and have for months.
Great feedback. Thank you, Kate! I love the idea of pomegranate.
Hi Andrea,
At first, I was hesitant about making Turmeric Lime Soda, but I had to make sure that I stopped by to comment on how delicious this beverage is! My husband and I were pleasantly surprised! Thank you so much for sharing this recipe and many others including your sourdough Bread with Kombucha starter, pancakes, and coconut almond balls-just to name a few. This blog is such a wealthy resource for healthy living! God bless you and your family for all you do.
Such a timely encouragement, Julia! I’m really glad you liked it!!!
Thanks so much for your recipes! I have made the turmeric bug, but I don’t have any lemons or limes, do you think I could make this with acv?
Yes, I do. I would certainly try.
Okay great, I’ll let you know how it goes! Thanks 🙂
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Hi Andrea,
I made a batch of this the other day- the taste was great!
I ran into a few issues after pouring the drink into air tight containers to chill in the fridge- the drink went completely flat. Do you know what I could have done wrong?
I was also wondering if the fermentation process would still work if I added less sugar, e.g. 1/2 cup instead of the 3/4 cup listed on the recipe?
Thank you so much for providing the community with your great recipes!
I think less sugar would work just fine. Not sure about the flatness. But I’m glad it tastes good 🙂