Turmeric Ginger Pickle
Turmeric Ginger Pickle
In traditional Ayurvedic practice, Turmeric and Ginger bring out the best in each other adding to their usefulness as immune boosters and agents of the anti inflammatory realm! By using salt rather than vinegar, this lacto-fermented pickle (with a quick hot bath for shelf stability), is like adding a ray of sunlight to your dish! For most benefit, eat everyday!
The fresh roots are pickled in salt (no water), which extracts the juices of the rhizomes it is preserved in, lemon softens the bitterness. Perk up your dishes with this tangy pickle, or as some do, eat it by the spoonful!
Ing: Fresh Organic Turmeric and Ginger Rhizomes (root), Salt, Lemon Juice and Time.
Beyond the spoon: Pairs beautifully with rice bowls, beans and lentils, tacos, grilled and smoked meats and veg, sushi, use as a dressing for any salad or entree, in soups and extra lovely on a cheese or hummus plate.
Our Promise: Made with whole fruit root and spices. Naturally vegan and gluten free! Fermented and preserved without the use of vinegar or water. Traditional technique makes this product shelf-stable.
Product care: Always use a clean and dry spoon. Store in the refrigerator after opening for up to one year.
Customer Quote: “I woke up with an empty Jar and a spoon” says one confused Brooklynite!