Fermented Turmeric Paste

Ok, by now you probably know that we are huge fans of turmeric and fermenting foods (and their health healing properties). This recipe is the best of both worlds – fermented turmeric!

Makes 1 cup


  • 200g fresh turmeric, grated
  • 1/2 tsp. Celtic sea saltOLYMPUS DIGITAL CAMERA
  • 1/2 tsp. ground black pepper (black pepper increases our ability to absorb the curcumin – the active ingredient providing the healing benefits in turmeric)
  • 1/4 cup coconut oil (again, curcumin is fat soluble so eating it with fat helps with absorption)
  • 4 tbsp. whey plus an extra tablespoon to submerge the paste


    1. Blend the turmeric, coconut oil, pepper and salt in a high-powered blender until it forms a smooth paste.
    2. Stir in the whey (we suggest 4 tbsp, but how much you add depends on how thick you like your paste)
    3. Compact the paste into a jar and completely submerge with the remaining whey.
    4. Store in a cold, dark place for 5 days (checking daily and adding extra whey to cover, if required).
    5. After 5 days, store in the fridge to use.