Gut Shot Recipe (Video)
Total Time
5 days and 15 minutes
Prep Time
15 minutes
Cook Time
5 days
Rating
5 out of 5 stars
(16)
Ingredients
8 servings
- 2 tablespoons whole spices: fennel seeds, cumin seeds, coriander seeds, mustard seeds, dill seeds, anise seeds, allspice, black peppercorns, star anise.
- ½-1 onion, sliced (or sub leeks or shallot)
- 10-20 garlic cloves, sliced in half
- Optional additions: sliced turmeric root and or sliced ginger root (⅛-¼ cup total)
- Organic Vegetables (choose 2-3) celery, carrots, fennel, bell pepper, beets, cabbage, etc. sliced or chopped small. (about 3-4 cups). Wash the veggies, but do not peel.
- 2 cabbage leaves
- Fine Sea salt or Himalayan pink salt
- Filtered Water (tap water can contain chlorine, which can prohibit fermentation)
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Preparation
Step 1
Place whole spices in the bottom of a clean, 8-cup jar.
Step 2
Add onion, garlic, and optional turmeric root and ginger root.
Step 3
Add vegetables, slicing thinly, filling up roughly half the jar.
Step 4
Cover with cabbage leaves (which will keep everything under the brine)
Step 5
Weight down the cabbage leaves using a fermentation weight or something small and clean that fits into the jar like a shot glass. Press down a little.
Step 6
Make the brine using a 3% solution. Mix 4 cups filtered water with 1 ½ tablespoons sea salt. Pour this over the weighted cabbage leaves. Fill the jar, leaving 1 1/2 inches of headroom. If you need more brine to fill the jar, use 1 cup water with 1 teaspoon salt.
Step 7
If any seeds or scraps float to the top, remove them with a slotted spoon. Any debris that floats to the surface may cause mold, so everything needs to be submerged under the brine. ( You can check for this daily during the fermentation period.)
Step 8
Cover, but do not tighten the lid, and place over a plate to catch any overflow. You want the bubbles from the fermentation to be able to escape. You can also use an airlock system (see photos above).
Step 9
Place it in a cool place; 65F-70F is ideal. ( In winter, I leave it on my kitchen counter and check daily for any seeds that may have escaped and floated to the surface. In summer, placing the jar in a cool basement or lower cupboard is ideal. )
Step 10
Let this ferment for 3 days, then taste. The longer you ferment, the more tangy it will become. I like to leave this 5 days for optimum flavor. Place in the fridge, lightly covered. It will continue to ferment in the refrigerator but more slowly and will keep indefinitely.
Step 11
Drink a 2-ounce glass full of gut shot each day or with each meal. And Yes, the vegetables are edible and delicious!
Step 12
Save recipe for the next time?
