Fermented Turmeric Soda

Equipment

• ▢Medium Pot
• ▢Fine Mesh Sieve
• ▢One Gallon Glass Wide Mouth Jar
• ▢Cheesecloth
• ▢Rubber Band
• ▢Small Funnel
• ▢Flip Top Bottles

Ingredients

• US Customary – Metric
• ▢6″ piece fresh turmeric peeled and sliced
• ▢1″ piece fresh ginger peeled and sliced (optional)
• ▢1 tsp black peppercorns (optional)
• ▢14-16 cups filtered water divided
• ▢1 cup sugar or more to taste
• ▢1/2 cup turmeric bug or Ginger Bug

Instructions

1. Place the turmeric root, ginger, and peppercorns in a medium pot along with 8 cups of filtered water. Bring the liquid to a boil, then reduce the heat to low and simmer for 30 minutes.
2. Remove from heat, then cool slightly (just until it’s not hot enough to crack a glass jar). Strain the turmeric tea into a wide mouth gallon jar. 
3. Add the sugar to the turmeric tea and stir to dissolve. 
4. Add additional filtered water to the jar, leaving 2-3″ inches of headspace. Cool to room temperature. 
5. Add the turmeric bug to the cooled turmeric tea, then stir well. Cover the jar with cheesecloth secured with a rubber band or air lock.
6. Place the jar in a dark corner. Stir once a day. It should start bubbling within a day or two. Ferment to taste, anywhere from 1-2 days in a warmer spot to 3-4 days in a cooler location. 
7. When you’re ready to bottle, strain the soda to filter out the pieces from the turmeric bug. Use a funnel to transfer the soda into flip top bottles. Set the bottles aside at room temperature for a few days to a few weeks to build up carbonation. Refrigerate once fermented to your preference. 

Notes

Turmeric soda will last a few months in the refrigerator.