Recipes — Fermented Vegetable
Fermented Radish
Fermented radish is sharp, refreshing, and full of probiotic goodness. As it ferments, the radish loses its initial pungency and develops a mellow sourness with a satisfying crunch. It’s an easy ferment to make at home and pairs beautifully with rice dishes, noodles, or even as a tangy side on its own. Ingredients (for a 1L Fermentation Jar) 500 g radish (3–4 medium), cut into sticks 1 garlic clove 1 spring onion stalk 20 g sea salt (1 tbsp) 400 ml filtered water (2 cups) Instructions Prepare the VegetablesWash the radishes thoroughly and cut them into even sticks, about 2–3...
Fermented Raw Mangoes
Fermented raw mangoes are tangy, refreshing, and loaded with probiotics. The natural sourness of raw mangoes deepens through fermentation, creating a complex, mildly salty flavor that’s perfect as a side for Indian meals, rice dishes, or even as a tangy condiment. This ferment captures the essence of summer in a jar! Ingredients (for a 1L Fermentation Jar) 450 g raw mangoes (4–5 medium), peeled and sliced 20 g sea salt (1 tbsp) 450 ml filtered water (2¼ cups) Instructions Prepare the MangoesWash and peel the mangoes, then slice them evenly. Choose firm, unripe mangoes for best results. Sterilize the JarClean...
Curried Caulikraut
Curried Caulikraut is a vibrant twist on the classic sauerkraut — combining cauliflower, carrots, and aromatic Indian spices for a tangy, mildly spiced ferment. Packed with probiotics and bursting with flavor, it’s the perfect fusion of traditional fermentation and warm, earthy curry notes. Enjoy it as a side, salad topping, or zesty condiment with everyday meals. Ingredients (for a 1L Fermentation Jar) 500–700 g cauliflower (1 head), cut into thin florets 2 carrots, shredded 1 spring onion, sliced Juice of 1 orange 20 g sea salt (1 tbsp) 1 tsp mustard seeds ½ tsp coriander seeds ½ tsp cumin seeds...
Nappa Cabbage Kimchi (Baechu Kimchi)
Nappa Cabbage Kimchi, or Baechu Kimchi, is the heart of traditional Korean fermentation — a crunchy, spicy, probiotic-packed dish that supports digestion and strengthens immunity. Made with fresh Nappa cabbage, aromatic vegetables, and a tangy Gutbasket Kimchi Paste, it’s a perfect balance of spice, umami, and gut-loving goodness. Whether as a side dish or flavor boost, this kimchi brings a burst of health and heat to every meal. Ingredients (for a 2L Fermentation Jar) 700 g Nappa cabbage (6–7 cups, chopped) 100 g onion (¾ cup, finely chopped) 100 g carrot (¾ cup, julienned) 50 g spring onion (~½ cup, chopped)...