No, it’s not a typo! Turmeric soda is an amazing, refreshing and delicious fermented beverage. It is a wild ferment, made using a turmeric bug, and is super easy and quick to make. Whenever I need to rehydrate, I always reach for this crisp and satisfying golden beauty!
What is Turmeric?
Turmeric is member of the ginger family and is used commonly used as a spice in Indian and Southeast Asian cooking. It gives the bright yellow colour to some curry blends, and also to North American yellow mustard.
Turmeric has been used for ages in cuisine, and has purportedly been found to have health benefits due to its curcumin content. Some of the benefits of curcumin include anti-inflammatory and antioxidant effects, as well as blood sugar stabilization.
While studies on the exact health benefits of turmeric are still ongoing and not entirely conclusive, its amazing flavour and gorgeous colour are definite reasons to use this spice in savoury dishes, as well in turmeric lattes, and my new obsession, turmeric soda!
Ingredients
Fresh Turmeric Root: 5-6 roots for mild, 8-10 for stronger flavour
1 cup sugar (This might seem like a lot of sugar, but the wild yeasts and bacteria in the turmeric bug will consume a large amount during the fermentation period. The longer it is left to ferment, the less sweet it will be.)
Juice of 2 lemons (optional)
4 quarts/4 litres water
1 c Strained Turmeric Bug starter (using liquid only)
Fermentation container (glass jar is best)
Directions
- Grate turmeric.
Bring 2 quarts of water to a boil. Add grated turmeric and simmer for 30 minutes.
Strain turmeric, add sugar to the turmeric infused water and stir to dissolve. - Bring 2 quarts of water to a boil. Add grated turmeric and simmer for 30 minutes.
- Strain turmeric, add sugar to the turmeric infused water and stir to dissolve.
- Add remaining 2 quarts cold water. Let mixture cool to room temperature.
- Add turmeric bug starter and lemon juice.
- Transfer mixture to fermentation container. Cover container with lid. You can also transfer the mixture to individual bottles if you prefer.
- Let ferment at room temperature for 1 to 2 weeks. The mixture should become bubbly and tart. Taste periodically and when you are satisfied, transfer to bottles and refrigerate.
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