The active component in turmeric, curcumin …
Quells inflammation.
Fermented turmeric improves liver function
It also works to ensure blood glucose levels stay stable – key to preventing imbalances and metabolic issues. Balancing blood sugar by improving glucose tolerance.
Curcumin can help stimulate hormones to offset blood sugar imbalances. This makes it a potential game—changer for diabetics with insulin resistance and elevated blood sugar.
Supports digestion, deactivates carcinogens, and prevents the release of histamines in your stomach, counteracting allergies!!
The good A’s … antiseptic, antifungal, antibacterial, antimicrobial, anti-inflammatory and antioxidant properties.
Very effective in treating skin conditions (blitz a piece of fermented turmeric and milk kefir for a magic face mask) Help speed wound healing, calm the pores, and help control psoriasis flares. Of course, with adding fermented food and following the 4 R’s and repairing the gut lining – skin problems will begone!!!
The bioavailability of curcumin increases when it is fermented.
Eat with a source of fat … smash to a paste and add to your smashed avocado, fermented nut butters and top fish, etc.), and therefore curcumin will directly be absorbed unto the blood stream and bypass the liver.
Fermentation breaks down otherwise indigestible plant materials (pre-digests cellulose-rich plants cell wall) while also reducing the carb and sugar content.
Use in your daily routine!!! Start nibbling a small piece today!! Keep your brain sharp too!
Has been shown to have positive effects on brain function and memory.
Also helps break up amyloid plaques (Amyloid is a term for protein fragments the body produces) that form throughout Alzheimer’s and can prevent them form reforming. Amyloid plaques are hard, insoluble accumulations of beta amyloid proteins that clump together between the nerve cells in the brains of Alzheimer’s disease patients.
Note: Seeking the advice of a holistic health practitioner before using the gift of fermentation (fermented food) to treat any condition is recommended.
Love and bacteria, Xo Lynnie
Here is how to make fermented turmeric & ginger :
Take a large knob of ginger and soak in cool water for at least 15 minutes.
With the back of a spoon gently remove the fine papery skin.
Slice into fine slices with a few pieces of turmeric.
Sprinkle with Himalayan salt
Cover with lime juice
Add a weight or a few fresh lime leaves to top of fido jar.
Seal and place out of direct light.
Check at 2 weeks.
Refrigerate
Enjoy!!!
What to do with fermented turmeric & ginger :
Enjoy as yesterday’s chefs used finely cut parsley – on and in everything.
Sprinkle over food
The WOW factor – can grind and slowly dehydrate to a powder. We also do turmeric in a plain salt brine – no lime – Fermented turmeric powder is 1.5 times stronger than regular turmeric powder. The bioavailability of curcumin increases when it is fermented – no peppercorns required!
Only a slither required as the final touch to any food – fresh, foraged, fermented, or cooked.
added to teas, bevvies, smoothies, bliss balls, cake frosting, any raw or cooked treat, dips, soups, salad dressings.
Stir-fry vegetables and protein and make a sauce with tamari / coconut aminos, oil, ginger, and turmeric, and chopped cilantro.
Satisfying and dramatic pulled into a paste.
If you were to start with raw sauerkraut and fermented garlic cracker and top with fermented nutty kimchi cheese. Add some preserved lemon and then add a slither of ginger and turmeric, you will be in raw fermented culinary heaven.
One of the beauties is the leftover brine.
The brine is powerful and only a dash is required to a glass of clean water, for the best morning pick-up. A dash with my coconut vinegar is a good night-cap.
And the sliced ginger and turmeric are just divine!! Even without being dropped in chocolate!!
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