Recipes

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...

Sauerkraut is a timeless classic — a simple, probiotic-rich ferment made from cabbage and salt. Its crisp texture and tangy flavor make it a perfect side for hearty meals, sandwiches, or even eaten straight from the jar. Fermenting cabbage not only enhances its taste but also boosts its nutritional value with beneficial bacteria. Ingredients (for a 1L Fermentation Jar) 1 medium head of cabbage (approximately 800 g), thinly sliced (core discarded) 20 g sea salt (1 tbsp) 1 clean outer cabbage leaf (for covering) 1 tbsp fennel seeds or caraway seeds (optional) Step-by-Step Recipe Instructions Prepare the CabbageRemove any damaged...

Fermented green beans are crisp, tangy, and full of probiotic goodness. They retain their snap while developing a mild sourness and spice from the brine, making them a perfect addition to salads, rice bowls, or a savory snack straight from the jar. This easy recipe celebrates the natural freshness of beans while enhancing them with live cultures. Ingredients (for a 1L Fermentation Jar) 300 g green beans, trimmed and cut into 3-inch pieces 20 g sea salt (1 tbsp) 450 ml filtered water (2¼ cups) 3 bay leaves 10 garlic cloves 1 dried red chili ½ tsp mustard seeds ½...