Permaculture Velocity | Homesteading Skills You Can Use

Perpetual ferments like nuka pickling beds and pao cai are wonderful because they allow one to add and remove vegetables (and fruits) as needed to ferment then enjoy—fermented turmeric paste is another perpetual ferment. I love having the turmeric paste around as we are a household of two and having one jar of paste around is perfect for adding a handful of vegetables to then enjoy. It’s perfect when you have a radish or an apple or a couple cucumbers. The first step to all this convenient fermentation is to ferment the paste. Following Adam James’s lead in Sandor Katz’s Fermentation Journeys, combine 400 grams turmeric root, 400 grams turnips, 300 grams peeled garlic, and add 4% salt in a blender until it’s paste. I found that using my food processor didn’t yield a paste. I then fermented the paste in a 3 liter jar for nearly six weeks because I forgot—it was during winter so it would’ve taken a bit longer to be happy. I didn’t stir as the recipe indicated due to the same forgetfulness—there was some darken