I have read a couple of Pub Med articles about the health benefits of fermented curcumin. Does anyone have any experience with this product? How does one go about fermenting curcumin?
Curcumin is a phenolic compound of the spice turmeric, and its responsible for the yellow pigment, and confers antioxidant properties; its used in isolated form as a natural colouring. You could, of course, mix curcumin with water and then ferment it, but I think you'd get more benefits using whole turmeric, which contains other substances besides curcumin that have antifungal, antiviral, anti-inflammatory properties.
It seems that the Japanese drink fermented turmeric tea: I found this http://en.kenko.com/shop/en-us/commodity/H102500H/.
You would make it the way you would make any fermented tea: start by simmering the turmeric in water for about 10 minutes and then straining the liquid. To ferment, you could use a kombucha SCOBY/'mushroom' (here is a recipe from Food Renegade: http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/) - don't worry about the sugar, it ends up being consumed by the yeast in the fermentation process.
Or you could use an ordinary culture (like lactobacillus) or kefir grains; (here's a recipe for water kefir from nourished kitchen: http://nourishedkitchen.com/water-kefir/; just use your turmeric tea instead of water!)
This would undoubtedly be a very nutritious drink, since in addition to the positive effect of fermented foods on gut health you will also get antioxidant and anti-inflammatory benefits from the turmeric.
You can find fresh turmeric roots at most good Asian groceries.
You could also look for a fermented ginger beer recipe and substitute or add fresh turmeric root.