5

votes

Fermented curcumin?

Answered on August 19, 2014
Created February 27, 2012 at 2:49 PM

I have read a couple of Pub Med articles about the health benefits of fermented curcumin. Does anyone have any experience with this product? How does one go about fermenting curcumin?

37875d3c3c0c7000b2b582b61801e198

on May 25, 2014
at 04:38 PM

Fermented Turmeric Tea is awesome! I spent about 3-4 weeks in Okinawa Japan and you see a lot of the older generation drinking it. When talking with people, I always asked their perspective on why people in Okinawa live so long and Fermented Turmeric Tea was at the top of the list. There are a million brands but this one seemed to be the most popular/prevalent throughout the island: http://www.amazon.com/OKINAWAKENNBUSSANNKOUSHA-Fermented-Turmeric-Tea-27bags/dp/B000FQVPD0/ref=aag_m_pw_dp?ie=UTF8&m=A3PA3JAP2YVQDA

0382fa263de4c83328dc34a56e25437f

(4238)

on February 27, 2012
at 08:31 PM

+1 -- I wonder, though. I have to add ginger root (same family as turmeric) either on the second fermentation or just before I consume my homemade kombucha, otherwise the ginger seems to slow fermentation as if, like honey, it had some kind of adverse effect on the SCOBY.

Bdf98e5a57befa6f0877f978ba09871c

on February 27, 2012
at 04:48 PM

thanks for this. My mate and I make kombucha, and I've been wanting to make ginger beer as well. =) win.

  • Aebee51dc2b93b209980a89fa4a70c1e

    asked by

    (1982)
  • Views
    7.8K
  • Last Activity
    1279D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

4 Answers

4
B9637ddb9a9a5c6a7306e3c804fcd21d

(3217)

on February 27, 2012
at 03:55 PM

Hey Brad,

Curcumin is a phenolic compound of the spice turmeric, and its responsible for the yellow pigment, and confers antioxidant properties; its used in isolated form as a natural colouring. You could, of course, mix curcumin with water and then ferment it, but I think you'd get more benefits using whole turmeric, which contains other substances besides curcumin that have antifungal, antiviral, anti-inflammatory properties.

It seems that the Japanese drink fermented turmeric tea: I found this http://en.kenko.com/shop/en-us/commodity/H102500H/.

You would make it the way you would make any fermented tea: start by simmering the turmeric in water for about 10 minutes and then straining the liquid. To ferment, you could use a kombucha SCOBY/'mushroom' (here is a recipe from Food Renegade: http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/) - don't worry about the sugar, it ends up being consumed by the yeast in the fermentation process.

Or you could use an ordinary culture (like lactobacillus) or kefir grains; (here's a recipe for water kefir from nourished kitchen: http://nourishedkitchen.com/water-kefir/; just use your turmeric tea instead of water!)

This would undoubtedly be a very nutritious drink, since in addition to the positive effect of fermented foods on gut health you will also get antioxidant and anti-inflammatory benefits from the turmeric.

Good luck!

Milla

37875d3c3c0c7000b2b582b61801e198

on May 25, 2014
at 04:38 PM

Fermented Turmeric Tea is awesome! I spent about 3-4 weeks in Okinawa Japan and you see a lot of the older generation drinking it. When talking with people, I always asked their perspective on why people in Okinawa live so long and Fermented Turmeric Tea was at the top of the list. There are a million brands but this one seemed to be the most popular/prevalent throughout the island: http://www.amazon.com/OKINAWAKENNBUSSANNKOUSHA-Fermented-Turmeric-Tea-27bags/dp/B000FQVPD0/ref=aag_m_pw_dp?ie=UTF8&m=A3PA3JAP2YVQDA

2
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on February 27, 2012
at 04:07 PM

http://www.wildfermentation.com/qa.php?id=37

You can find fresh turmeric roots at most good Asian groceries.

You could also look for a fermented ginger beer recipe and substitute or add fresh turmeric root.

0382fa263de4c83328dc34a56e25437f

(4238)

on February 27, 2012
at 08:31 PM

+1 -- I wonder, though. I have to add ginger root (same family as turmeric) either on the second fermentation or just before I consume my homemade kombucha, otherwise the ginger seems to slow fermentation as if, like honey, it had some kind of adverse effect on the SCOBY.

Bdf98e5a57befa6f0877f978ba09871c

on February 27, 2012
at 04:48 PM

thanks for this. My mate and I make kombucha, and I've been wanting to make ginger beer as well. =) win.

0
37875d3c3c0c7000b2b582b61801e198

on May 25, 2014
at 04:38 PM

Fermented Turmeric Tea is awesome! I spent about 3-4 weeks in Okinawa Japan and you see a lot of the older generation drinking it. When talking with people, I always asked their perspective on why people in Okinawa live so long and Fermented Turmeric Tea was at the top of the list. There are a million brands but this one seemed to be the most popular/prevalent throughout the island: http://www.amazon.com/OKINAWAKENNBUSSANNKOUSHA-Fermented-Turmeric-Tea-27bags/dp/B000FQVPD0/ref=aag_m_pw_dp?ie=UTF8&m=A3PA3JAP2YVQDA

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on February 27, 2012
at 03:37 PM

I haven't heard of it yet, but it seems like a nice thing to put into the fermented kool-aid I have been drinking. Thanks! You can probably add it to pickles as they are fermenting.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!