From The Moon Juice Cookbook, Amanda Chantal Bacon.
Apple cider vinegar is incredible for gut health and alkalization, and turmeric helps the body process fat while acting as a powerful anti-inflammatory, liver support, blood cleanser, and overall wonder root. This is quite the beautifying pickle. Turmeric stands up nicely to ghee and other fats, so it’s great paired with heavier meals. It’s just the thing to serve alongside rich curries. I also love little slivers of it buried in an avocado wrap or to spice up a grain bowl. My favorite part may be the garlic juice it creates. Mixed with olive oil it’s a perfect dressing and you can sip on it straight as an immunity shot or digestion tonic. Not gonna lie, though: Your hands will get stained with golden turmeric—think of them as battle scars from pickle making!
1 (3-ounce) piece fresh turmeric root
3 cloves garlic, smashed with the side of a knife
3 chiles de àrbol, torn in thirds by hand
½ teaspoon pink salt
½ cup apple cider vinegar
Scrape the peel from the turmeric root with the side of a spoon and then use a mandoline to slice it lengthwise into long, thin strips. Place the sliced turmeric in a clean 1-quart glass jar and add the garlic, chiles, salt, and vinegar. Cover and refrigerate for up to a month, and use as soon as an hour later.