Gut Shot (kraut/kimchi Juice) Recipe
Make Gut Shot (kraut/kimchi Juice) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fermented Vegetables
Optional Ingredients for Flavor
Method
Preparation of Vegetables
- 1
Prepare the Vegetables
Chop the napa cabbage into quarters and then slice into thin ribbons. Grate the carrots and chop the green onions. Mince the garlic and grate the ginger.
- 2
Combine with Salt
In a large mixing bowl, combine the chopped napa cabbage, grated carrots, chopped green onions, minced garlic, and grated ginger. Sprinkle the sea salt over the mixture.
- 3
Massage the Mixture
Using your hands, massage the salt into the vegetable mixture for 5-10 minutes, or until the vegetables start to release their natural juices.
Fermentation Process
- 4
- 5
Add Water
If the vegetables are not fully submerged in their own juices, add filtered water until they are covered, ensuring an airtight seal.
- 6
Ferment
Seal the jar with a lid and let it ferment at room temperature for 3-7 days, depending on your desired sourness. Check daily to ensure the vegetables remain submerged.
Making the Gut Shot
- 7
Strain the Liquid
Once fermentation is complete, strain the liquid through a fine-mesh sieve or cheesecloth into a clean jar, discarding the solids.
- 8
Enhance Flavor (Optional)
If desired, add apple cider vinegar, honey or maple syrup, and lemon juice to the strained liquid for enhanced flavor and additional health benefits.
- 9
Store
Store the gut shot in a sealed jar in the refrigerator, where it will keep for several months.
