Recipes — Fermented Vegetable

A simple winter veggie jar made with carrots, peas, cauliflower, and sweet potato fermented in a light salt brine. This seasonal ferment is mildly tangy, naturally probiotic, and easy to add to everyday meals like dal, roti, or khichdi. It is a practical way to preserve winter vegetables while building flavor and gut-friendly benefits at home.  

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...

Fermented carrots are a crisp, tangy, and probiotic-rich snack — a simple way to bring gut-friendly bacteria into your daily diet. Naturally fermented in a light brine, these carrots develop a pleasant sourness and subtle crunch that pairs beautifully with rice dishes, salads, or even as a healthy snack on their own. Ingredients (for a 1L Fermentation Jar) 600 g carrot sticks (about 3-inch long pieces) 20 g sea salt (1 tbsp) 300 ml filtered water (1½ cups) Instructions Prepare the CarrotsWash the carrots thoroughly and cut them into even sticks, about 2–3 inches long. You can peel them if...

Fermented cucumbers — often called lacto-pickles — are tangy, crunchy, and full of gut-friendly probiotics. Naturally preserved in brine with herbs and spices, they’re a refreshing alternative to vinegar pickles. These cucumbers develop a complex, savory-sour flavor that pairs perfectly with sandwiches, rice dishes, or as a zesty snack on their own. Ingredients (for a 1L Fermentation Jar) 450 g cucumbers (3 medium), halved lengthwise 20 g sea salt (1 tbsp) 430 ml filtered water (~2 cups) 20 g dill leaves (1 small bunch) 2–3 garlic cloves 2 bay leaves ¼ tsp chili flakes ½ tsp mustard seeds ¼ tsp...