Amla haldi ginger gut shots are sharp, warming, and deeply restorative. This simple fermented drink brings together the sourness of amla, the heat of ginger, the earthiness of fresh haldi, and the freshness of mint to create a daily probiotic shot that supports digestion and immunity. Made at home with salt and water, it develops natural tang and depth over a few days.
Ingredients (for a 2L Fermentation Jar)
- 100 g amla
- 100 g ginger
- 100 g fresh haldi (turmeric)
- 15 g fresh mint leaves
- 10 g black pepper
- 25 g sea salt
- 1.2 to 1.5 L water
Equipment
- 2L glass fermentation jar
- Grommet lid and airlock or loose lid
Everything you need to ferment safely at home: glass fermentation jar, grommet lid, airlock, and a recipe book.
View the KitInstructions
Prepare the Ingredients
Wash amla, ginger, haldi, and mint thoroughly. Chop the amla, ginger, and haldi into small pieces. Mint leaves can be used whole or roughly torn. Keeping skins on supports natural fermentation.
Sterilize the Jar
Clean your 2L fermentation jar with hot water and let it dry completely before use.
Add to Jar
Transfer the amla, ginger, haldi, mint, and black pepper into the clean fermentation jar.
Add Brine
Dissolve 25 g salt in 1.2 to 1.5 L of water until fully mixed. Pour the salt water into the jar until everything is fully submerged.
Seal
Close with a grommet lid and airlock. Fill the airlock halfway with water. Keep away from direct sunlight.
Ferment
Let it ferment at room temperature for 3 to 5 days. Shake the jar gently once a day to support even fermentation. The liquid will become slightly cloudy and aromatic.
Check for Readiness
You can start tasting it from day 3. It should be tangy, sharp, fresh, and warming.
Strain and Store
Strain the liquid into clean glass bottles and refrigerate.
How to Use
Take a small shot daily, about 30 to 50 ml, preferably in the morning on an empty stomach or before meals. This batch can last around 15 days when refrigerated.
Tips and Notes
- Storage: Always refrigerate after fermentation to slow further activity.
- Shelf life: Best consumed within 15 days for potency and freshness.
- Shake before use: Natural sediment settles at the bottom.
- Start slow: If new to fermented drinks, begin with smaller amounts and increase gradually.
- Clean handling: Always pour with clean utensils to avoid contamination.
Final Thoughts
These amla haldi ginger mint gut shots are simple, powerful, and easy to make at home. A small daily ritual like this supports digestion, builds consistency with fermented foods, and adds a natural probiotic boost without relying on packaged supplements
