Pickled/Fermented Turmeric & Ginger Roots-Condiment

 ​I use turmeric in my cooking every day. Make turmeric as an important spice or ingredient in your cooking if you are not doing it already.
Turmeric is a root just like ginger. The root is more natural form than the powder. Turmeric has a lot of health benefits. It is anti biotic, anti inflammatory. It is a natural pain killer. Turmeric helps to reduce the body weight by detoxifying the liver. It removes acne and it is good for skin care. Turmeric is getting more and more popular because of its' health benefits. 

Ingredients
Turmeric root
ginger root
juice from 1 lemon
pink himalayan salt

Preparation
Wash both turmeric root and ginger root and drain the water.
Wipe them with a paper towel to dry out.
Then cut them into small round or lengthwise pieces.
Squeeze out the lemon juice from 1 lemon.

Procedure
Add turmeric and ginger pieces to lemon juice in a bowl. Add salt to it. Mix them well. Leave it for fermentation for 2-3 days. In this time stir them once or twice a day. You may start using them 2nd day or 3rd day. It can be stored in the room temperature for 2-3 weeks. 
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How to use
You can mix these pickled turmeric & ginger with salads. 
You may spread them on sandwiches.
Or you can just take a bite while you eat dal and rice.

Caution
Turmeric stains on your hands and clothing. It can be washed off from hands but it stays on your clothing.

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