“Unleash the Power of Your Gut with This Tangy Fermented Wonder Drink!”

Introducing the Gut Shot! It’s a tasty and tangy fermented vegetable drink that works wonders for your gut health. In just 15 minutes of hands-on time, you can create this nourishing brew using veggies you already have in your kitchen. It’s a fantastic way to add variety to your gut microbiome and improve digestion. Plus, it’s vegan, gluten-free, and doesn’t contain any added sugar. Let’s dive into the easy step-by-step guide!

What’s so great about this recipe is that you can use up any leftover vegetables you have lying around. It’s a perfect solution for reducing food waste. Unlike other fermented drinks like kombucha or water kefir, the Gut Shot has a savory flavor. It’s not sweet at all. In fact, it has a tangy and slightly salty taste, similar to pickle brine but even better! The longer you let it ferment, the tangier it gets. For the best flavor, ferment it for about 5 days.

Here’s what you’ll need for your Gut Shot:

– Organic vegetables: Choose 2-3 veggies such as celery, carrots, fennel, bell pepper, red beets, or cabbage. Give them a good wash, but no need to peel them.
– Whole spices: Fennel seeds, cumin seeds, coriander seeds, mustard seeds, dill seeds, anise seeds, allspice, black peppercorns, and star anise.
– Onion: You can use sliced onion, or if you prefer, you can substitute with leeks or shallots.
– Garlic cloves: Peel them and slice them in half.
– Cabbage leaves: Just a couple will do to hold everything down in the jar.
– Optional additions: You can also include sliced turmeric root and/or sliced ginger root (about ⅛-¼ cup total).
– Fine sea salt: You can also use Himalayan pink salt if you prefer.
– Filtered water: Tap water may contain chlorine, which can hinder fermentation.
– Equipment: An 8-cup mason jar, a lid, and a fermentation weight or something clean that fits inside the jar to press everything down, like a small shot glass.

Now let’s get started with the fermentation process:

1. Begin by placing the whole spices at the bottom of the clean 8-cup jar. Then add the onion, garlic, and optional turmeric and ginger roots.
2. Thinly slice the organic vegetables of your choice and fill up about half of the jar with them.
3. Cover the vegetables with a few cabbage leaves to keep everything submerged.
4. Use a fermentation weight or a clean, small object like a shot glass to press down the cabbage leaves and ensure everything stays under the brine.
5. Prepare a salt water brine by mixing 4 cups of filtered water with 1 ½ tablespoons of fine sea salt. Stir until the salt dissolves completely. Pour this brine over the weighted cabbage leaves.
6. Fill the jar, leaving about 1 1/2 inches of headroom. If you need more brine to fill the jar, combine 1 cup of water with 1 heaping teaspoon of salt.
7. If you see any seeds or scraps floating to the top, remove them with a slotted spoon. It’s important to keep everything submerged to avoid mold.
8. Cover the jar with a lid, but don’t tighten it too much. You want the bubbles from fermentation to be able to escape. You can also use an airlock system if you have one.
9. Find a cool place for the jar, ideally at around 65-70°F (18-21°C). In the winter, your kitchen counter might work, but during the summer, a cool basement or lower cupboard is best.
10. Let the Gut Shot ferment for 3-4 days, then give it a taste. If you prefer a tangier flavor, you can let it ferment for up to 5 days. You’ll notice bubbles and slight cloudiness, which are good signs. The aroma should be clean and briny, like pickle juice.
11. Once you’re satisfied with the taste and smell, place the fermented brine in the fridge, lightly covered. It will continue to ferment, but at a slower pace. It can be stored indefinitely in the refrigerator.

To enjoy the Gut Shot, strain it out of the jar and drink about 2 ounces every day for optimal gut health. If you’re new to probiotics, you can start with a smaller amount and gradually increase it. You can also take a shot before each meal to boost digestion. If you find the flavor too tangy or savory, you can dilute it with a bit of water.

Remember, the fermented veggies in the Gut Shot are edible and also full of probiotics. So don’t hesitate to enjoy them too! To keep the probiotic cultures alive and active, store the Gut Shot in a sealed jar in the refrigerator.

Cheers to your gut health and happyfermenting!