Fermented Honey and Turmeric Vinaigrette
- Sauces & Condiments
You’ll need enough of each ingredient to fill the glass jar of your choice.
organic turmeric (if it is not organic, just peel off the skin)
*What’s raw honey? It’s honey that hasn’t been boiled or heated to more than 48ºC/118ºF, meaning the microorganisms are still alive.
215 grams fermented honey/turmeric
100 grams extra virgin olive oil
50 grams lemon juice
4 grams sea salt
pinch of black pepper (optional)
Using a rag or paper towel, clean the turmeric. Just make sure there’s no soil on the roots.
Using the medium size of a box grater, shred the turmeric. Be careful: the turmeric will stain everything that it touches.
Place the shredded turmeric in the glass jar and then cover with the honey. Use a wooden spoon to help the honey get to the bottom of the jar. Leave at least one inch of room in the top; depending on how active the fermentation gets, it could expand.
Store the jar somewhere with indirect light at room temperature. During the first couple of weeks, you’ll see bubbles on the jar. That means the fermentation is at its peak. During this time the turmeric will tend to go to the top of the jar. If that happens, just mix thoroughly or make sure the jar is tightly closed and shake. Once the activity calms down — normally after two weeks — the fermentation is ready to be used.
You can use this fermentation to make the following vinaigrette recipe, to sweeten a tea, or even to complement a protein the same way a chutney will do. This fermentation can be kept at room temperature and you can refill it with turmeric and honey as it starts to get low, so in theory you can keep this fermentation going year-round.
Combine all ingredients in a blender and process on high until smooth and creamy. Keeps well in a jar in the fridge for a few weeks up to a month.