Ready for a healthy new tradition? Try fruit kvass with turmeric! Just a splash of this fermented tonic each day improves health. Here’s more about it.
Kvass is a traditional fermented beverage that’s growing in popularity due to its many health properties, especially as an aide for digestion. I wrote about my fruit kvass recipe last year. Now, I am adding turmeric to my fruit kvass.
Turmeric has been used as a spice and a medicine for nearly 4,000 years. During his travels, Marco Polo marveled that it was so similar to saffron. In Sanskrit, there are at least 53 different names for turmeric. The Hindu religion considers it sacred and auspicious.
This root belongs in the ginger family. It is best know for its anti-inflammatory, antimicrobial and antifungal properties. It is said to promote balanced moods, speed wound healing, relieve joint discomfort, inhibit ulcers, aid rheumatoid arthritis, conjunctivitis, digestive disorders, chicken pox and inflammatory bowel disorders. Most, but not all, of it is grown in India.
The anti-inflammatory aspect of this plant is of great interest to me. Most diseases have inflammation as a “feature” of the problem. For this reason, I have begun putting fresh turmeric in all of my fruit kvass. Fermentation increases the available benefits of anything that is subjected to this process.
Fresh turmeric is available seasonally and the season is late fall and winter. The organic bright orange roots are available in the produce department of many health food stores.
They freeze quite well, too, so it’s a good idea to stock up when they are in season. Choose plump, firm roots.
Wash the root and cut it into slices as you would a carrot.
Put these in a ½ gallon or quart jar along with cut up fruit or berries. Anything with a thick skin like blueberries should be crushed a little bit.
Add ½ teaspoon of good quality salt (Himalayan pink or sea salt), home made whey if available (but not necessary) and fill the jar with clean, pure water. Be sure that the water is free of chlorine and flouride and leave an inch of head space or air at the top. Cover tightly.
Place on the kitchen counter and cover with a towel.
Shake several times a day and let the gasses out by briefly loosening the cap once or twice a day. After two days in a warm kitchen or three in a cool one, strain out the fruit. Refrigerate.
Add a splash to the glasses of water that you drink during the day. If you are new to ferments, start slow. A tablespoon a day will do to begin.