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Recipe for Cabbage, Lemon, Ginger, and Turmeric Gut Shot
5
of
3
ratings
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Preparation Time
10
minutes
mins
fermentation
15
days
d
Servings
1
liter
Equipment
1
1L Le Parfait jar
1
ViscoDisc Insert with large opening
1 cutting board and knife
Ingredients
Impérial
Métrique
1x
2x
3x
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
Enjoy it as a shooter in the morning at the crack of dawn, or later for brunch as a "healthy" mimosa.
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