One of my favorite things to ferment is to make a ginger bug. It’s always worked well for me, and I love the ginger sodas I can make from it, like my apple ginger beer. I have heard and read that the same thing can be done with turmeric root, and it is something that I’ve been wanting to try for a long time. Fresh turmeric root is only available from late fall to spring at my local food co-op, so as soon as it was back in stock I picked some up and got my turmeric bug started. Here I will show you how to make a turmeric bug!
Turmeric Benefits
Turmeric is a tropical rhizome that is in the same family as ginger.
It is all the rage these days because of its health benefits as a powerful anti-inflammatory and having antioxidant properties.
It has a gentle warming and mildly spicy flavor that I have come to love.
Turmeric Bug Recipe
I followed the exact same process for making this turmeric bug as I do for my ginger bug.
The biggest obstacle that you’ll have is actually getting the fresh turmeric root to begin with. Try natural food stores and local food co-op’s first, or you can even order it from Amazon!
If you can find organic, that is even better, as it is more likely to have the bacteria and yeasts that will promote fermentation.
Grate about 1 tablespoon of fresh turmeric root, a mircoplane works awesome for this.
Do not peel the turmeric, as that is where all of the good bacteria and yeasts are. Put it in a mason jar with 1 teaspoon of sugar.
Add 3 tablespoons non-chlorinated (filtered) water and stir it all together to dissolve the sugar.
Then cover the jar with a clean towel or cheesecloth attached with a rubber band.
Put it in a dark corner somewhere and come back to it the next day.
Add the same ingredients to it again: 1 Tbsp. grated turmeric root, 1 tsp. sugar, 3 Tbsp. water, and stir well.
Cover again and set aside. Keep doing that every day, and in three or four days you should see it start to bubble!
This photo was taken on the fourth day, you can see all the bubbles pushing up the turmeric root bits to the top.
I stirred it up well and all those bubbles rose to the surface.
When you see this, then your turmeric bug is ready to use as a “starter” to make fermented turmeric sodas!
Here is my Naturally Fermented Turmeric Soda recipe, which turned out amazing!
More Naturally Fermented Soda Recipes
Here are more of my homemade naturally fermented sodas:
Have you ever made a ginger or turmeric bug? How did it turn out?
Turmeric Bug
Ingredients
- 4 tbsp unpeeled grated turmeric root divided
- 4 tsp sugar divided
- 12 tbsp non-chlorinated filtered water divided
Instructions
- Combine 1 tablespoon grated turmeric and 1 teaspoon sugar in a mason jar. Add 3 tablespoons water and stir until the sugar dissolves.
- Cover the jar with a clean towel or cheesecloth and secure with a rubber band. Place the jar into a dark corner.
- The next day, add a second tablespoon turmeric, second teaspoon sugar, and 3 tablespoons water to the jar and stir well. Re-cover and place back into the dark corner.
- Repeat step 3 for an additional 2 days, or until the turmeric bug starts to bubble. It's now ready to use as a starter for homemade sodas.
Hello. If I mix this with store bought mango juice instead of turmeric tea ( I like the flavors combination, & I don’t have a juicer) will it turn into mango -turmeric soda? Or will celllulose gum & ascorbic acid(vitamin c) kill probiotic? I plan on using parrot brand (30% juice, has yellow no.6 coloring) or del Monte(25% juice)
Hi Grey! I probably wouldn’t use the store-bought 30% juice for the reason you mentioned. I always try to use only organic ingredients to insure fermentation. You could always try juicing fresh or canned mangoes that are without additives.
Thanks for your reply. I blend it with mango and it tastes good but bitter. I know that turmeric itself is bitter, but is there any way to mitigate the bitterness? I don’t want to dilute it too much or add more sugar because I don’t like bitterness but still like the taste of turmeric bug, and I don’t like saccharine drinks
Hm… without adding sweetness, it’s hard to say. You could try adding some apple cider vinegar or lemon to the recipe.
P/s: I don’t want to add ginger because i don’t like the taste of ginger both fresh & fermented
That’s totally fine. Enjoy!
Hi there!!! I wondered, can you use raw honey to replace the sugar in this recipe?
If you can use honey instead, what would the conversation ratio from sugar to honey be? Thank you!!!
Hi Audrey. Yes, you can replace honey with sugar 1:1.
Hello. I want to ask that is it normal to get chest burn when drink undiluted turmeric bug? I blend it undiluted with mango and it is taste good but I got chest burn. Do you know why?
No, I don’t think it’s normal. It may be giving you heartburn or acid reflux. I would probably discontinue use.
I have organic powdered ginger and turmeric. Can I use those?
Unfortunately, no. Powders no longer contain the good bacteria needed for the fermentation to take place.
Hi! I started my bug a week ago and I did get bubbles after a few days but they are still really tiny, not like in your photo. Is this ok/is it ready? Or am I doing something wrong, should it be really bubbly? Thanks!
Hi, Frankie! Did you use organic turmeric? There are factors that can contribute to how quickly your turmeric bug will ferment. If it’s colder where you live, for instance, you may see your bug ferment more slowly.
Hi there – I forgot to feed my bug for a few days and it stopped bubbling. It’s still clear, and smells vinegary – is it still safe to restart with more turmeric and sugar? Thanks!
Wondering what to do…my turmeric bug I started is growing mold on the top. I missed one day of adding fresh grated and sugar.
Hi Marilyn, if it is fuzzy black or green mold I would definitely toss it. If it is white it may just be kahm yeast which is not harmful. Look it up first to see if that’s what it might be. But when in doubt, throw it out! You don’t really want to mess around with mold.
Throw it away, mould indicates a bacterial presence that could potentially cause harm if ingested
I have been making turmeric/ginger bug for years. I grate up equal parts of turmeric and ginger root and store it mixed together in the fridge. When I need a spoonful of it I get it out of the container in my fridge. This mixture can be frozen as well. It lasts grated a long time. If I run out of fresh turmeric I can easily find a pound of organic turmeric at Home Goods or TJ Maxx. I always use fresh ginger however.
I do not make soda, I use the juice, 2 Ounces a day, in my morning smoothie, in salad dressing and in marinades.
If you are grating fresh turmeric make sure to wear gloves as it will dye your hands orange. Also it can stain your sink but that is easily removed by using baking soda and scouring it.
I use I T turmeric/ginger mixture and T sugar plus a healthy grating of black pepper in 2 c water and add I T ginger/turmeric and sugar each day until it bubbles and boils, then I strain, refrigerate the juice and start over. I add the new mixture to the old until my jar gets too full, then I discard some.
Hope this helps someone.
Hi Jordan Christina! 🙂
I’m curious as to how you’re making your turmeric and ginger bug. You mentioned that you store it it in the fridge. Are first fermenting the mixture on the counter before putting it in the fridge, or are you just mixing the two ingredients and then storing it in the fridge?
I made a gingerbug a couple of months ago, and I’ve made several batches of soda since. But I don’t really know what to do with the rest of the ginger bug. Every time I make soda, I feed it with water and sugar, can it stay alive like that or do I have to refresh the ginger too from time to time. It still smells fresh and it is bubbly too.
Is it okay to double this recipe? Also, should you stir this only when feeding the bug or multiple times a day?
Turmeric is very easy to grow, I think. Try growing it in a sunny window inside. :)
I got some beautiful turmeric root from a family farm in Asheville, NC this year. Too much for me to use at once, so I shredded some and froze it. Could I just use that to make this turmeric bug? Or does freezing kill off the benefits of the bacteria, etc?
I think it would probably work, but I can’t say for sure.
When tumeric root is in stock you can buy it and freeze it … I grow my own and this last year had about a grocery bag full of turmeric root when I harvested .. found out that both it and ginger root can be frozen .. just throw in freezer bag and into freezer .. pull out what you need and give it 20 min to thaw. At the rate mine grows I will have that much at least every year .. now if my ginger would start taking off like my turmeric I would be thrilled.
I made a little over half a cup of tumeric bug and then used it to star my fermented tumeric. My question is, can I continue making the bug with the grated root I already have or do I need to begin again? Also, I cut the amount of sugar called for in the soda recipe and used honey instead of sugar. I’ll let you know how it comes out!
Yes, you can continue making the bug in the same manner, you don’t need to start again.
I am so excited to read about this!! I can’t wait to make it, and learn new ways to use it!!
I have seen many posts of people using the ginger bug and turmeric bug as a 2nd fermentation in their Kombucha. I am going to be doing that when my Kombucha tea is finished fermenting this week.
I have never had turmeric before though, what does it taste like?
Similar to ginger, but with less of a spicy bite. It’s hard to describe – try it!
I’m so curious how a turmeric soda would taste. I know how turmeric itself tastes but picturing that in a fizzy drink is hard! I know that turmeric has been renowned as a stomach-healthy spice, so combining that with fermentation really makes this a stomach beneficial superpower! Thank you for sharing this recipe, I would love to try this sometime.
I have found that the best soda starts with a combined tumeric-ginger bug. You can make this as one bug. Add lime at the soda stage. mmmm….. yummy, and so good for you!
This looks great! I just started sprouting my baby turmeric – looking forward to trying this when I harvest in the fall.
This looks amazing and I can’t wait to try it – best of anti inflammatory and probiotics in one! Only suggestion I have is black pepper helps the body absorb the turmeric/curcumin increasing the benefits hugely. Adds warmth and spice as well. Thank you!
I have heard of this and been wanting to try it! Thank you for the encouragement that it works! Awesome!
Can I use honey or agave in place of sugar?
I bet honey would work well, not sure about agave though.
How about coconut sugar in stead of white?
I’m very curious to know what I can do with this (or the ginger) bug…?
For me, here on the other side of the Atlantic, it is not at all a problem to find organic turmeric root (I even grow it in my hothouse!) and we can find it in nearly every super market…
But… how do I use the bug then? Is it like using a herbal sirop, 1 part of bug on 8 parts of sparkling water??
Enjoy the old years eve (in 4 hours the fireworks will start here in Belgium…!) and I wish you all a lovely herbal new year!
It can be used as a starter for making a naturally fermented turmeric soda, which I will be writing up a post on soon! Happy new year to you, too!
Whooh, lovely!! Looking forward to it!! :-)
Hi Colleen, please post your finished turmeric soda recipe soon as I’ve followed your instructions for a bug (which was ready in 3 days), but am finding it tricky to match this with other soda recipes to complete as this is a smaller starter bug than most. Thanks :)
Hi Francesca, my turmeric soda has been bottled, but isn’t quite finished yet. The blog post will be up sometime this week! For now you can just continue to feed your bug daily until you’re ready to use it.
This is such a great simple recipe. How do I keep the bug alive? And how long can I keep it for?
You can keep the bug alive by simply continuing to add more turmeric, sugar, and water. It will keep indefinitely as long as you keep feeding it!
Hi, can you put black pepper in with the turmeric bug starter?
Sure, that should be fine.
to find Turmeric root will be a challenge, I quit Thrive Market since I don’t use it enough, now I will be
on a mission, also I wonder if you can combine ginger in w/the turmeric?? And you just take a spoon full??
how do you use it??
Yes, you can definitely combine ginger and turmeric. It can be used as a starter for making a naturally fermented turmeric soda, which I will be writing up a post on soon!
The last time I went to Krogers/Frys grocery store, they had fresh tumeric root in the produce section!
Excellent! I will try the turmeric and ginger bug today. I guess this will be good to put in my health smoothies too??? Up till now I have been blending turmeric, ginger, lemon, pepper, coconut oil and a bit of coconut water (so it can blend) then I freeze in ice cube trays. I add one every morning to my smoothy. Does freezing have any negative outcomes for any of these ingredients ?
This sounds wonderful! Our Central Market or Whole Foods always has Turmeric root. I’m definitely going to make this. Please share your soda recipe!
Thx!
Turmeric soda recipe is up! https://staging.growforagecookferment.com/fermented-turmeric-soda/
My turmeric soda is now done. I really like it. Can you reuse the same turmeric for another batch? Do you have to through it out and start over?
Do you mean the turmeric that you boiled to make the soda? You could use it to make another batch, but it wouldn’t be as strong as the first.
I Dont see why not since Kevita makes a tumeric and ginger… Which was good and boy did it help me.
I find it only during the winter here in Israel, I always get mine from the shuk, an open market in Jerusalem, I can find it in most spice stores but only during the winter. Can’t wait to try this recipe!
I LOVE the shuk! my weekly stop while I am in the land.
I have a teaspoon in milk everyday
I’ve made a ginger bug that came out beautifully!! Just the bug itself smelled wonderful as it was fermenting on my counter. I went away on vacation and it died, but I’ve been meaning to do another. Thanks for the reminder!
hi Lauren, if you start another “bug”, put it in the fridge when you go away on vacation. Mine survived 3 weeks that way.