A ginger plant containing curcumin, such as Ukon or turmeric, is enhanced
for use as a food by fermenting it with a starch and red koji mold. Each
100 weight of Ukon has mixed with it 1.0 to 20.0 weight of starch and 0.1
to 10.0 weight of red koji mold. In addition, saccharides of 0.1 to 10.0
weight and minerals of 0.1 to 1.0 weight can be added to the mix. The
fermentation process can be regulated by the addition of a mold of the
Monascus genus. The water content is adjusted to 50 to 75 weight percent
using water at 80.degree. C. to 90.degree. C. followed by sterilization
at 110.degree. C. to 130.degree. C. for 1/2 to 11/2 hours at atmospheric
pressure. The one or more molds of the Monascus genus are added followed
by fermentation at 25 to 40.degree. C. for 5 to 1000 hours. The fermented
mixture is force air dried using air at 40.degree. C. to 50.degree. C.
for 5 to 9 hours.
