Recipe · fermented
Amla Shot
A 48-hour saltwater ferment. No equipment, real vitamin C.
FermentedType
100mlVolume
3Ingredients
~600mgCalories
The science behind the blend
Why this combination
Whole amla, sliced, submerged in saltwater with a slice of ginger. Left at room temperature for 48 hours. Amla's vitamin C survives fermentation — it's unusually stable — and the ferment softens the raw astringency that keeps most people from eating the fruit whole.
When to drink
Morning, daily. Works well through cold/flu season.
Flavour
“Sharply sour, astringent, faintly salty, ginger warmth.”
Nutrition
Per 100ml serving
| Vitamin C | ~600mg |
|---|---|
| Tannins | present |
| Live cultures | present |
Worth knowing
Blood thinners
Amla can interact — consult doctor
Pair with
Have us press it.
Or make it yourself — the recipe is above. First week is on us either way.