Fermented Rainbow Root Sticks with Turmeric Recipe

Fermented Rainbow Root Sticks with Turmeric

A vibrant, multicolored fermented vegetable medley featuring beets, carrots, parsnips, and other root vegetables infused with turmeric’s anti-inflammatory benefits and warming aromatics.

Yield: Approximately 4 cups (1 quart) | Prep time: 20 minutes | Fermentation: 7–14 days

Ingredients

• 1 pound mixed root vegetables (carrots, beets, parsnips, turnips), cut into sticks
• 4 garlic cloves, sliced
• 1 tablespoon turmeric powder
• 1 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• ½ teaspoon red pepper flakes
• ¼ cup unrefined sea salt
• 4 cups filtered water

Preparation

1. Prepare brine: Dissolve salt in filtered water with turmeric, stirring well.

2. Prepare vegetables: Peel and cut root vegetables into uniform sticks.

3. Layer jar: Add garlic, coriander seeds, peppercorns, and red pepper flakes to the jar.

4. Pack vegetables: Arrange root vegetable sticks in the jar, aiming for a colorful mix.

5. Cover with brine: Pour turmeric brine over vegetables until submerged. Use a fermentation weight.

6. Ferment: Cover loosely and ferment for 7–14 days at room temperature (65°F–75°F / 18°C–24°C).

7. Refrigerate: Transfer to refrigerator when fermentation is complete.

Storage

Refrigerate for up to 3 months.

Notes

Beets will tint surrounding vegetables pink—this is completely normal and safe.