Turmeric Bug
Ingredients:
5 cm of turmeric root grated
3 tbsp. of sugar
250ml of water
Directions:
- Put half the grated turmeric, 2 tbsp. of the sugar and the water into a medium sized sterilised jar and shake well. Take lid off and cover with muslin or cotton and an elastic band.
- Put in a warm place and shake the jar every time to look at it for 24hrs.
- After 24hrs you should see bubbles. Add 1 tbsp of sugar and 2-3cm of grated turmeric every day for 3 days and keep shaking the jar.
- Your turmeric bug is ready to make turmeric beer with, if you don’t want to use it right now then you can either continue feeding and shaking it every few days or put it in the fridge where it will go to sleep for a bit (it will need feeding again as soon as you remove it from the fridge).
PS: I actually prefer using a ginger bug instead of a turmeric one, just swap turmeric in above recipe for ginger.
Turmeric Beer
Ingredients:
20cm of turmeric root grated
375ml sugar
2 lemons, juiced
6L of water
A pinch of ground pepper (for turmeric uptake)
1x ginger bug
Directions:
- Put grated turmeric and 2L of water into a large pan and bring to the boil. Once boiling simmer for 30mins.
- Take off the heat and add the sugar and stir until dissolved.
- Strain the grated turmeric from the liquid and then add the other 4L of cold water and the juice of the two lemons.
- The liquid should be cool now, add the turmeric bug and stir. Pour this all into a large plastic bucket or glass jar (not metal). Put lid on and leave for 24hrs in a warm place.
- After 24hrs it should smell like turmeric beer and be bubbling. If not give it a little more ginger and sugar and leave another 24hrs.
- Sieve again as you pour it into plastic bottles but leave at least 3/4 inches empty at the top.
- Leave in a cool place until you wish to drink, which should be a minimum of 5 days later (be careful when opening as it may be lively).
- All or most of the sugar will be eaten up by the fermentation process.
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