Tangy Turmeric and Ginger Tonic


Mason Jar on a table filled with ginger tumeric tonic with a straw

Ginger and Turmeric are in the same botanical family of zingiberaceae and as such are very similar in appearance.  They are powerful flavor enhancers and have been used by health practitioners for centuries.  

This tonic combines the two together with the addition of two fermented foods which may seem like overkill in the flavor department but wait until you try it.

Equipment:

High powered blender

Mason jar

Straw (optional)

Ingredients:

One thumb of fresh ginger (about a tablespoon’s worth) or one teaspoon of powdered

One thumb of fresh turmeric (about a tablespoon’s worth) or one teaspoon of powdered

¾ cup of tangy yogurt

¾ cup tangy kombucha (flavored or plain)

Honey to taste

Instructions:

  1. Add all ingredients into the blender and blend until smooth
  2. Pour into the mason jar
  3. Enjoy 

Michael Grant

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.

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