Recipes

Fermented honey garlic is a traditional remedy where raw garlic slowly ferments in honey, creating a powerful blend for immunity, digestion, and seasonal wellness. Using the GutBasket fermentation jar makes the process safer, cleaner, and completely hands-free. Ingredients Raw garlic cloves – peeled Raw, unprocessed honey – enough to fully cover the garlic (Always use raw honey. Pasteurised honey will not ferment.) Equipment GutBasket fermentation jar Fermentation airlock lid Glass weight (optional but recommended) Step-by-Step Method Prepare the garlicPeel the garlic cloves and lightly crush each clove with the back of a knife. This activates enzymes and kickstarts fermentation. Fill...

Spring Onion Kimchi, or Pa Kimchi, is a bold, aromatic Korean ferment that celebrates the punchy flavor of fresh spring onions. Naturally probiotic and packed with heat, it’s lighter and sharper than cabbage kimchi — making it perfect as a side dish, condiment, or flavor-packed topping. With GutBasket Kimchi Paste, you can achieve authentic Korean taste effortlessly, full of spice, umami, and gut-loving benefits. Ingredients (for a 1L Fermentation Jar) 400 g spring onions (~1 large bunch, cleaned and trimmed) 30 g carrot (¼ cup, julienned) 15 g ginger (1 tbsp, grated) 10 g garlic (2 tsp, minced) 15 g...

Beet, Amla & Potato Kanji is a bold and nourishing North Indian ferment that brings together earthy beetroot, tangy amla, and mild raw potato for a one-of-a-kind probiotic drink. This traditional recipe not only enhances digestion and supports gut flora but also boosts vitamin C and natural detoxification. It’s an unconventional yet delightful blend — colorful, tangy, and deeply refreshing. Ingredients (for a 2L Fermentation Jar) 1.5 L filtered water (boiled and cooled) 1 medium beetroot (about 150 g), unpeeled and cut into thick strips (2–3 inches long, ¼ inch thick) 1 amla (Indian gooseberry), cut into small pieces (25...

Amla-Turmeric Kanji is a golden-hued, probiotic-rich drink that celebrates the healing roots of Indian fermentation. Combining amla (Indian gooseberry) — a rich source of vitamin C — with turmeric, ginger, and mustard, this tangy-spicy ferment strengthens immunity, supports gut flora, and promotes natural detoxification. It’s the perfect winter gut elixir — warm in essence, refreshing in taste, and incredibly nourishing for your system. Ingredients (for a 2L Fermentation Jar) 1.5 L filtered water (boiled and cooled) 6–7 amlas (about 250 g), preferably yellow ones, chopped 20 g fresh turmeric (about 2-inch piece), chopped into sticks 10 g ginger (about 1-inch...