Discover probiotic shots, also known as “gut shots”, and learn how to make them easily at home!
Gut shots are small doses of juice packed with probiotics to support and stimulate digestion and gut health.
They are made from vegetables – and sometimes fruit – that have been fermented to increase their nutritional potential and probiotic content. Although available in grocery stores, they are very easy to prepare at home and much cheaper!
Like all lacto-fermented vegetables, gut shots…
- Are made with natural ingredients.
- Contain less sugar than unfermented vegetable juices.
- Are full of good probiotic bacteria.
- Are packed with enzymes.
Best drunk in one shot, like a tonic packed with all sorts of good things.
To find out more, check out the 6 benefits of lacto-fermentations according to science.
What Does a Gut Shot Taste Like?
Because they are obtained through lacto-fermentation, fermented gut shots have a salty and slightly acidic taste.
There is an endless choice of flavours, but the most popular are cabbage, kimchi, and beetroot.
You can make gut shots from lacto-fermented fruit. However, don’t expect a very sweet taste! Most of the sugar disappears during the fermentation process. Nevertheless, the addition of fruit adds very interesting flavours and nutrients. We particularly like lemon, orange, and apple.
The addition of spices and superfoods such as ginger, turmeric, chili, and garlic is highly recommended. Such ingredients allow you to add flavour and enjoy the benefits of a wide variety of fermented foods in one small shot.
Recipe ideas:
- Kimchi gut shot
- Cabbage and cumin gut shot
- Celery and ginger gut shot
- Pickles and garlic gut shot
- Cabbage and beet gut shot
How to Make Gut Shots at Home?
To make this probiotic-rich beverage, the principle of lacto-fermentation is used. As the vegetables ferment, they become packed (populated) with probiotic microorganisms that provide many benefits.
There are two options when it comes to making gut shots:
1. Preparing a vegetable fermentation to make gut shots
Gut shots can be made from fermented vegetable brine.
To concentrate the goodness in our gut shot, we select foods high in nutrients and flavours. They are fermented with a larger amount of water than in a traditional lacto-fermentation. We ultimately drink the liquid as gut shots!
2. Juicing already fermented vegetables
For concentrated taste and goodness, simply put your fermented vegetables in a juicer. You’ll obtain nutrient concentrated juice with good probiotic bacteria, ready for your next gut shot!
Want to discover another fermented vegetable beverage? Learn how to make lacto-fermented vegetable juice!
When and How to Drink Gut Shots
Gut shots can be consumed any time of the day. They can help you get off to a good start or stimulate digestion after a meal. They are also great for dealing with hangovers!
We also like them to add character to non-alcoholic bloody marys, or simply as virgin shooters! Add a few hot peppers and double the spice to spice up your parties.
On the other hand, to soften the strong, concentrated flavours of gut shots, feel free to dilute them with water or vegetable juice. You will still benefit from it, promise!
Recipe for Cabbage, Lemon, Ginger, and Turmeric Gut Shot
Equipment
- 1 cutting board and knife
Ingredients
- ½ lb cabbage (¼ cabbage)
- 2 tbsp fresh ginger
- 2 tsp fresh turmeric
- ½ lemon
- 1½ tbsp salt
- water for covering
Steps
- Cut the cabbage into large chunks.
- Chop the ginger and turmeric thinly and squeeze out the lemon juice.
- Mix all the ingredients and put them in the pot.
- Cover with water, leaving about 5cm (2in) of space beneath the opening.
- Install the Viscodisc Insert. If necessary, add a little water so that it covers the lowest part of the Viscodisc.
- Let it ferment at room temperature for at least 15 days. If desired, ferment longer to develop acidity.
- Filter and bottle.
- Store in the fridge.
Notes
Get Started!
- 6 benefits of lacto-fermentation according to science
- Benefits of fermented foods according to a pharmacist
- Recipe for lacto-fermented vegetable juice
- Equipment for producing fermented vegetables
