Recipes — Recipe

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) 500 g raw mangoes (4–5 medium), peeled and sliced 20 g sea salt (1 tbsp) 450 ml filtered water (2¼ cups) Equipment 1L glass fermentation jar Glass weight Grommet lid and airlock Recommended Kit Vegetable Fermentation Kit (with Glass Weights) Everything you need...

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, 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)...

Raw Mango Kimchi, or Mang-go Kimchi, is a bold, punchy fusion of Korean fermentation and Indian flavors. Combining the sharp tang of raw mango with crunchy vegetables and Gutbasket Kimchi Paste, this ferment is rich in probiotics and antioxidants. It’s a zesty, summer-perfect kimchi that excites the palate while supporting a healthy, balanced gut. Ingredients (for a 2L Fermentation Jar) 700 g raw mango (5 cups, julienned) 100 g carrot (¾ cup, julienned) 100 g cucumber (~¾ cup, julienned) 50 g onion (⅓ cup, julienned) 50 g spring onion (½ cup, chopped) 30 g sea salt (1½ tbsp) 2 tbsp...