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Turmeric Ginger Water Kefir Recipe

Leeza Zurwick


Gut-healing turmeric is one of nature’s all round superfoods. The main active ingredient curcumin is known for its anti-inflammatory, anti-cancer and anti-oxidant properties. Ginger is definitely the more dominant flavor in this recipe, yet there is a hint of turmeric in there. It’s a really lovely flavor. This recipe also calls for black pepper corns which contain piperine. This helps the body absorb more of the curcumin but doesn’t take over the fragrant flavour of the ginger and turmeric. This recipe may be on repeat for the next while in your life. It is truly like taking a Nature’s Tylenol.


MAKES: about 4 cups


4 cups first ferment

1 tbsp finely chopped fresh ginger

1 tbsp finely chopped fresh turmeric

5 peppercorns


  • Make the first ferment and leave the jar in a warm place for 24-48 hours.
  • Strain the grains and add the ingredients to the swivel top bottle with the first ferment water kefir.
  • Seal up the swivel top bottle and leave it in a warm place for 24 hours for the second ferment.
  • Open slowly, strain and enjoy!


You can also use dried ginger and turmeric roots. You can buy them on-line at Organic Matters in Canada and the US or ask for them at your local health store. Powdered turmeric will work as well.

This refreshing soda will give your body a big boost of over 30 billion LIVE probiotics, magnesium, B vitamins, folate, vitamin K, electrolytes and enzymes.

Refrigerate immediately and it can last there for up to 6 weeks.

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