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Gut Shot Fermentation Recipe

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4.1 from 3 reviews

Gut Shot is a vibrant, homemade fermented vegetable tonic designed to support digestive health. Made with a blend of whole spices, garlic, onions, and a selection of organically grown vegetables, this probiotic-rich elixir is fermented naturally over several days to develop tangy, complex flavors. Perfect for daily consumption, Gut Shot can be enjoyed as a refreshing 2-ounce shot that boosts gut flora and aids digestion while offering a delicious, crunchy vegetable snack.

Ingredients

Spices

  • 2 tablespoons whole spices (fennel seeds, cumin seeds, coriander seeds, mustard seeds, dill seeds, anise seeds, allspice, black peppercorns, star anise)

Vegetables

  • ½ to 1 onion, sliced (or substitute with leeks or shallot)
  • 10-20 garlic cloves, sliced in half
  • Optional: ⅛-¼ cup sliced turmeric root and/or sliced ginger root
  • 3-4 cups organic vegetables (choose 2-3 varieties such as celery, carrots, fennel, bell pepper, beets, cabbage), sliced or chopped small, washed (do not peel)
  • 2 cabbage leaves

Brine

  • 4 cups filtered water
  • 1 ½ tablespoons fine sea salt or Himalayan pink salt
  • Additional brine if needed: 1 cup filtered water + 1 teaspoon sea salt

Instructions

  1. Prepare the Jar
    Place the whole spices into the bottom of a clean 8-cup glass jar, creating a flavorful base for the fermentation.
  2. Add Aromatics
    Add the sliced onion (or substitutes) and halved garlic cloves into the jar. If using, add the sliced turmeric root and/or sliced ginger root to intensify the earthy flavors.
  3. Add Vegetables
    Layer the chosen organic vegetables, sliced or chopped small, into the jar until it fills roughly half the volume of the jar.
  4. Cover with Cabbage Leaves
    Place two cabbage leaves on top of the vegetables to help keep everything submerged during fermentation.
  5. Weight Down the Vegetables
    Use a fermentation weight or a small clean object (like a shot glass) to press the cabbage leaves and vegetables down firmly, ensuring they remain under the brine.
  6. Prepare and Add Brine
    Mix a 3% salt brine by combining 4 cups of filtered water with 1 ½ tablespoons sea salt until dissolved. Pour this brine over the weighted cabbage leaves until the jar is filled, leaving about 1 ½ inches of headroom. If more brine is needed, prepare additional by mixing 1 cup water with 1 teaspoon salt.
  7. Remove Floating Debris
    Use a slotted spoon to remove any seeds or vegetable scraps that rise to the surface. Keeping all solids submerged prevents mold formation.
  8. Cover and Allow to Ferment
    Cover the jar loosely with its lid (do not tighten) or use an airlock lid system to allow fermentation gases to escape. Place the jar on a plate to catch any overflow.
  9. Store in Ideal Conditions
    Set the jar in a cool, stable environment around 65°F to 70°F. In winter, room temperature counter placement is fine; in warmer months, a cool basement or cupboard is recommended.
  10. Fermentation Period
    Let the mixture ferment for at least 3 days before tasting. For optimal flavor and tang, ferment for about 5 days. Once satisfied, transfer the jar to the refrigerator, lightly covered. Remove the weight if desired. The fermentation will continue slowly in the fridge and the tonic will keep indefinitely.
  11. Consume Daily
    Drink a 2-ounce glass of this Gut Shot tonic daily or with meals for digestive benefits. The fermented vegetables are edible and make a delicious probiotic-rich snack.

Notes

  • Use filtered water to avoid chlorine, which can inhibit fermentation.
  • Keep all solids submerged under the brine to prevent mold growth.
  • Do not tightly seal the jar during fermentation as gases need to escape.
  • The recipe yields approximately 8 servings of 2-ounce shots each.
  • Adjust fermentation time based on taste preference for tanginess.

Find it online: https://marthatasty.com/gut-shot-fermentation-recipe/