Pop open a jar of our sauerkraut or kimchi and the first thing you'll notice is the liquid, the jar swimming in pale golden or deep ruby, sitting there slightly fizzy, smelling sharp and alive. That brine isn't a byproduct to tip down the sink. It's arguably the most potent part of the whole jar and we bottle it up as gut shots for exactly that reason.
Known as gut shots, brine shots, or simply fermented juice, this liquid is what's produced as the lacto-fermentation process does its quiet work. Salt draws water from the cabbage, wild bacteria get busy transforming it and over days and weeks that liquid becomes something special, alive with beneficial bacteria, naturally acidic, enzyme-rich, and tasting of everything the ferment has been through.
What's actually in there?
The brine from a live, unpasteurised sauerkraut or kimchi is teeming with Lactobacillus bacteria, the same family of microorganisms found in yoghurt and kefir, but in a very different flavour world. Unlike their dairy cousins, these strains have spent their entire existence in a salty, acidic, cabbage-rich environment, giving them a hardiness and character that researchers find particularly interesting.
Alongside the bacteria, the juice carries lactic acid, the compound responsible for that characteristic tang, as well as natural enzymes, B vitamins, vitamin C, and trace minerals drawn from the vegetables themselves. It's a concentrated little package, which is exactly why a small amount goes a long way.
A single shot delivers a concentrated hit of everything the fermentation process has built, the bacteria, the acids, the enzymes, in a form your digestive system can get to work on straight away.
Why drink it?
A diverse, thriving community of microorganisms in the digestive tract is increasingly understood to be central to how we feel, digestion, immunity, energy, even mood. Fermented foods are one of the most effective ways to introduce beneficial bacteria and the organic acids they thrive on.
Many people find that taking a gut shot before a meal helps prime the digestive system, stimulating the production of digestive enzymes and stomach acid that help break down food more efficiently. Others take it first thing in the morning on an empty stomach, giving the bacteria the best possible chance of making it through to where they're most needed. The lactic acid in the brine may also support the gut lining, and some people notice improvements in bloating, irregular digestion, and general energy with regular use.
We're careful not to overclaim. Every gut is different, and the research on fermented foods, while promising, is still developing. What we can say with confidence is that fermented foods have been part of traditional diets across cultures for thousands of years, not by accident.
Three ways to take it
Neat, as a shot
A small glass, around 20–30ml taken first thing in the morning or just before a meal. Brace yourself for the tang, it's an acquired pleasure that most people come to look forward to.
Diluted in water
If the flavour feels intense, dilute one part gut shot in four or five parts still or sparkling water. It makes a surprisingly refreshing drink with a pleasantly fermented edge.
In a salad dressing
Use it in place of vinegar in any dressing. Mix with olive oil, a little mustard, and whatever herbs you have. It adds depth, brightness, and all the probiotic goodness without the sharpness of wine vinegar.
There's no single right approach, the best one is the one you'll actually stick to. The benefits of fermented foods tend to build over time rather than arriving in one dramatic moment, so consistency matters more than method.
Sauerkraut or kimchi?
Both brines are excellent, but they taste quite different and suit different moments. Sauerkraut juice is paler, cleaner, and milder, sour and gently salty with a freshness that makes it the more versatile of the two. It's usually the better starting point for anyone new to gut shots.
Kimchi juice is more assertive. The ginger, garlic, and chilli that season the kimchi all make their presence felt in the brine, giving it warmth, depth, and a gentle kick of heat. It's wonderful in dressings, and diluted into sparkling water it makes something interesting. It also contains slightly different bacterial strains, shaped by a very different fermentation environment.
If you're just beginning, start with sauerkraut juice. Once you've found your rhythm with it, the kimchi brine makes a spirited companion.
A note for families
Young children can enjoy the benefits of fermented foods too. Start with a small amount, a teaspoon to a tablespoon, of sauerkraut juice diluted well in water. Sauerkraut brine is milder and much better suited to younger palates than kimchi, which contains chilli and can be quite intense. Introduce it gradually and watch how they respond. Many children take to the sour flavour readily once they've met it a few times.
What to look for
For a gut shot to deliver live bacteria, it must be unpasteurised, heat treatment kills the very organisms that make it valuable. Look for products kept refrigerated, made without added vinegar (which is used in some commercial versions as a shortcut around genuine fermentation), and with nothing more on the ingredients list than vegetables, salt, and occasionally water.
The best gut shots come from the same carefully tended batches as the sauerkraut and kimchi themselves, brine that has spent weeks quietly building character in a crock, tank or jar. That's exactly what ends up in our bottles.
Start small, stay consistent, and let your gut tell you what it thinks. Most people notice something within a few weeks, and once you've found your rhythm, the morning shot becomes as natural as putting the kettle on.
If you're new to gut shots, begin with a small amount and build gradually. A teaspoon a day in week one, a tablespoon in week two, and so on from there. Some people notice a little digestive adjustment in the early days as the gut microbiome begins to shift, this passes quickly for most, and is a good sign that something is happening.
Ready to try it?
Your first gut shot is waiting.
Pick up a bottle of our sauerkraut or kimchi juice, unpasteurised, naturally fermented, and made from the same batches as our krauts.