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I couldn’t eat lot of like cruciferous vegetables and beans and peas. But by fermenting them in the Gut Baskets kit and their instant help and guidance I was able to get yummy fermented cauliflower. Today I have put in double beans and kabuli chana to ferment. It is also fun especially for an octogenarian like me
Impressed with the product. It's really useful.
I’ve always wanted to try making Kanji at home, and this Gutbasket Kanji Making Kit made it so easy and enjoyable! The kit comes with a high-quality glass jar and a specially designed lid that ensures perfect fermentation. The jar is the ideal size for small batches, and it’s so easy to clean and reuse.
The instructions were incredibly clear, with a step-by-step guide that even beginners can follow confidently. I appreciated the recipe suggestions included in the booklet, which helped me create a delicious and authentic-tasting Kanji using ingredients I already had in my kitchen.
What I loved most about this kit is how it demystifies the fermentation process and makes it approachable. The included tips for fermentation safety and flavor variations were super helpful, and the information on the health benefits of Kanji added so much value.
If you’re a fan of traditional, healthy drinks and want to try something new, this kit is a fantastic choice. It’s a great addition to any kitchen, and I’m excited to explore more fermentation ideas with it. Highly recommend!
I have been into fermentation myself since many years and can confirm that both Sauerkraut and Kimchi sold by Gutbasket is upto the mark. I will keep coming back for more.
A traditional raw mango achaar made through natural fermentation with salt and spices. Tangy, bold, and probiotic-rich, this no oil...
Whole jalapeños fermented in salt brine with garlic and spices to create a tangy, probiotic-rich chilli ferment that adds heat...
Five different kimchi recipes made with cabbage, radish, cucumber, spring onion, and apple. One fermentation method adapted across ingredients for...
Whole jalapeños fermented in salt brine with garlic and spices to create a tangy, probiotic-rich chilli ferment that adds heat and depth to everyday meals.
Five different kimchi recipes made with cabbage, radish, cucumber, spring onion, and apple. One fermentation method adapted across ingredients for seasonal, probiotic kimchi at home.
