Hello Again 🙂 I have another question from the course. I just watched the overview video on herbs and spices. In it, Angeli briefly mentioned fermenting turmeric by mixing the fresh root with lemon and salt. I understand the salt part as I have experience with other ferments, but was wondering about the lemon – does it have a role in increasing the bioavailability of any constituents? Or is it just a flavour add? I did a google search and came across a similar recipe but this one did not contain lemon and instead had black pepper. I know from my herbalism studies that black pepper increases the absorption of curcumin. Is that a necessary addition if one is fermenting turmeric, which I understand also increases the bioavailability of nutrients in turmeric. Just wondering what is the best way to prepare fermented turmeric so that one is increasing its anti-inflammatory effects. Thanks.