I'm going to experiment with fermenting the Turmeric mix with pure sea water like other veggies, instead of Kombucha+Vinegar. This will make the lactic fermentation dominate and have a slightly salty side taste, too. I'm going to do some self-experiments afterwards of course and keep you updated about my experiences with that.
Using sea water instead of Kombucha would combine the antiinflammatory effects of the turmeric with the whole (trace) mineral spectrum and other health beneficial effects of the sea water.
Maybe I gonna combine both, sea water and Kombucha, too, since recently someone in a big fermentation experience exchange Telegram group reported that he finds strawberries fermented in a mix from Kombucha and sea water very tasty. In German I always say "Versuch macht klug" (=trial makes perfect"), so let's see what else learnings are waiting for us in this experiments.
But for sure I'm going to keep producing the only-kombucha based variety as up to now, no matter what results the mentioned experiment ideas are going to show. If I find them tasty and maybe even healthier, I may consider to offer them both, so you can choose yourself which one you prefer.
What's planned behind the scenes:
I'm going to experiment with fermenting the Turmeric mix with pure sea water like other veggies, instead of Kombucha+Vinegar. This will make the lactic fermentation dominate and have a slightly salty side taste, too. I'm going to do some self-experiments afterwards of course and keep you updated about my experiences with that.
Using sea water instead of Kombucha would combine the antiinflammatory effects of the turmeric with the whole (trace) mineral spectrum and other health beneficial effects of the sea water.
Maybe I gonna combine both, sea water and Kombucha, too, since recently someone in a big fermentation experience exchange Telegram group reported that he finds strawberries fermented in a mix from Kombucha and sea water very tasty.
In German I always say "Versuch macht klug" (=trial makes perfect"), so let's see what else learnings are waiting for us in this experiments.
But for sure I'm going to keep producing the only-kombucha based variety as up to now, no matter what results the mentioned experiment ideas are going to show. If I find them tasty and maybe even healthier, I may consider to offer them both, so you can choose yourself which one you prefer.