6 min
Turmeric Paste Perpetual Ferment Soirée with The Sauce
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- Education
Perpetual ferments like nuka pickling beds and pao cai are wonderful because they allow one to add and remove vegetables (and fruits) as needed to ferment then enjoy—fermented turmeric paste is another perpetual ferment.
I love having the turmeric paste around as we are a household of two and having one jar of paste around is perfect for adding a handful of vegetables to then enjoy. It’s perfect when you have a radish or an apple or a couple cucumbers.
The first step to all this convenient fermentation is to ferment the paste. Following Adam James’s lead in Sandor Katz’s Fermentation Journeys, combine 400 grams turmeric root, 400 grams turnips, 300 grams peeled garlic, and add 4% salt in a blender and blitz until it’s a paste. I found that using my food processor didn’t yield a paste.
I then fermented the paste in a 3 liter jar for nearly six weeks because I forgot—it was during winter so it would’ve taken a bit longer to be happy. I didn’t stir as the recipe indicated due to the same forgetfulness—there was some darkening on the top of the paste—but it was fermenting along happily and smelled terrific.
Now the turmeric paste is happy and ready to accept foods to be fermented. I found that I love the dramatic presentation of turnips, radishes, yellow or brown onions, grapes, apples, pears and Asian pears, and cucumbers. In the summer time they are usually tasty wonderful after 3 or 4 days—in the winter it takes a week or two.
I’ve found that if I need to add to the jar because the paste is running low or needs more salt, I make a half batch or so—adjusting the salt as needed—and add it to the existing paste. Stir and resume using the paste after a few days.
While I am sure that the creative culinary folks will have lots of ideas about using the turmeric paste for cooking or adding to other ferments, I always use it to get a curry kicked off. It’s more than half way there—sauté some garlic, ginger, etc. add the paste, and add a can or two of coconut milk. Done. Add tofu or meat if you like. Dinner on the quick along with some noodles or rice.
Instagram: Soirée-Leone Website: soireeleone.com
Producer: Marina Darling
Recorded in beautiful Hampshire, Tennessee
Try a Podcasting 2.0 Certified app: Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain
Perpetual ferments like nuka pickling beds and pao cai are wonderful because they allow one to add and remove vegetables (and fruits) as needed to ferment then enjoy—fermented turmeric paste is another perpetual ferment.
I love having the turmeric paste around as we are a household of two and having one jar of paste around is perfect for adding a handful of vegetables to then enjoy. It’s perfect when you have a radish or an apple or a couple cucumbers.
The first step to all this convenient fermentation is to ferment the paste. Following Adam James’s lead in Sandor Katz’s Fermentation Journeys, combine 400 grams turmeric root, 400 grams turnips, 300 grams peeled garlic, and add 4% salt in a blender and blitz until it’s a paste. I found that using my food processor didn’t yield a paste.
I then fermented the paste in a 3 liter jar for nearly six weeks because I forgot—it was during winter so it would’ve taken a bit longer to be happy. I didn’t stir as the recipe indicated due to the same forgetfulness—there was some darkening on the top of the paste—but it was fermenting along happily and smelled terrific.
Now the turmeric paste is happy and ready to accept foods to be fermented. I found that I love the dramatic presentation of turnips, radishes, yellow or brown onions, grapes, apples, pears and Asian pears, and cucumbers. In the summer time they are usually tasty wonderful after 3 or 4 days—in the winter it takes a week or two.
I’ve found that if I need to add to the jar because the paste is running low or needs more salt, I make a half batch or so—adjusting the salt as needed—and add it to the existing paste. Stir and resume using the paste after a few days.
While I am sure that the creative culinary folks will have lots of ideas about using the turmeric paste for cooking or adding to other ferments, I always use it to get a curry kicked off. It’s more than half way there—sauté some garlic, ginger, etc. add the paste, and add a can or two of coconut milk. Done. Add tofu or meat if you like. Dinner on the quick along with some noodles or rice.
Instagram: Soirée-Leone Website: soireeleone.com
Producer: Marina Darling
Recorded in beautiful Hampshire, Tennessee
Try a Podcasting 2.0 Certified app: Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain
6 min