Recipes

Radish Kimchi, or Kkakdugi, is a beloved Korean ferment known for its crunch, spice, and tang. Made from cubed white radish coated in Gutbasket Kimchi Paste, this probiotic-rich recipe is as vibrant as it is beneficial. It supports digestion, strengthens gut flora, and adds a zesty, crunchy kick to your meals — perfect alongside rice, parathas, or soups. Ingredients (for a 1L Fermentation Jar) 700 g white radish (5 cups), cut into 1–2 cm cubes 100 g carrot (¾ cup, julienned) 50 g spring onion (½ cup, chopped) 10 g ginger (2 tsp, grated) 25 g sea salt (1¼ tbsp)...

Fermented tomato salsa is a lively, tangy, and probiotic-packed twist on the classic Mexican favorite. The fermentation process intensifies the natural sweetness of tomatoes, balances the heat of chilies, and adds a pleasant sourness that makes it even more addictive. This raw, living salsa is perfect for tacos, sandwiches, or as a fresh dip with chips. Ingredients (for a 1L Fermentation Jar) 8 medium tomatoes, cubed 4 small onions, finely chopped 8 green chilies, chopped 12 garlic cloves, chopped 2 bunches coriander leaves, chopped 2 tsp dried oregano Juice of 2 lemons 100 ml filtered water (½ cup) 30 g...

epache is a traditional Mexican fermented drink made from pineapple peels, jaggery (or brown sugar), and spices. Naturally probiotic and lightly fizzy, it supports gut health while delivering a sweet-tangy tropical flavor. Refreshing, energizing, and full of beneficial microbes — Tepache is summer in a jar, with a Gutbasket twist. Ingredients (for a 2L Fermentation Jar) Pineapple peel and core (washed) — from 1 whole pineapple 100 g jaggery or brown sugar 1 cinnamon stick 2 cloves 1 inch fresh ginger (sliced) 2 L filtered water Instructions Prepare the IngredientsWash the pineapple thoroughly before peeling. Keep the peel and core...

Probiotic Aam Panna is a tangy, sweet-sour fermented drink made with raw mango, jaggery, and spices — a timeless Indian summer cooler reimagined for your gut health. Naturally probiotic, it helps beat the heat, aids digestion, and replenishes electrolytes, making it the perfect balance of flavor and function in one refreshing glass. Ingredients (for a 2L Fermentation Jar) 2.5 cups (300 g) chopped raw mango (with skin) 75 g jaggery powder 1 tsp roasted cumin powder 1 tsp black salt 18 g sea salt (for fermentation) 1 twig fresh mint leaves 1.8–2 L filtered water Step-by-Step Recipe Instructions Prepare the...