Fermented Turmeric Ginger Pickle with VinegarVeg
Discover how to create a simple, medicinal fermented turmeric and ginger pickle at home. This easy-to-make condiment mellows the sharp, pungent flavors of fresh roots, making them easier on your stomach while enhancing nutrient bioavailability. With just five ingredients—fresh turmeric, ginger, black pepper, salt, and raw vinegar—you can craft a versatile topping perfect for salads, hummus, or hearty grain bowls. A must-have for boosting your daily diet with ease.
Ingredients
100 g Ginger
1 tbsp Black Peppercorns
1 tbsp Salt
2 tbsp Raw Vinegar
as needed Water
Instructions
1
Thoroughly wash fresh turmeric and fresh ginger. Since turmeric stains easily, wear gloves or rub some oil on your hands before handling. Scrape the skin off both roots using a spoon or a knife; do not peel them, as this removes essential oils near the surface.
2
Chop the turmeric and ginger into small pieces or thin julienne strips. Smaller pieces are better for helping you consume this medicinal pickle in moderation.
3
Coarsely grind black pepper corns using a mortar and pestle. Do not use pre-ground pepper, as it will make the brine cloudy and taste papery.
4
In a mixing bowl, combine the chopped turmeric, ginger, ground black pepper, and salt (optional). Add raw vinegar (pasteurized vinegar will prevent fermentation) and mix well.
5
Transfer the mixture into a clean jar and add water until the ingredients are completely submerged. Seal the jar.
6
While you can eat it immediately, let the pickle sit at room temperature for about a week to allow the roots to soften and the flavors to fully infuse the brine.
