Kanji Making Kit
Brew authentic Indian kanji at home—naturally probiotic, vegan, and mess-free.
Kanji Making Kit
Brew authentic Indian kanji at home—naturally probiotic, vegan, and mess-free.
Ferment the tangy, probiotic-rich Indian drink at home—without the mess, guesswork, or mold.The Gut Basket Kanji Making Kit is your all-in-one, beginner-friendly system to brew authentic wild-fermented kanji—a traditional Indian probiotic drink made with carrots, beets, mustard, and salt. Powered by natural lactic acid fermentation and protected with an airlock lid system, this kit ensures a safe, hygienic, and successful ferment every time.Whether you’re tackling bloating, skin issues, or looking to ditch dairy-based probiotics, kanji is your gut’s natural solution—cooling, detoxifying, and completely vegan.
Ferment the tangy, probiotic-rich Indian drink at home—without the mess, guesswork, or mold.The Gut Basket Kanji Making Kit is your all-in-one, beginner-friendly system to brew authentic wild-fermented kanji—a traditional Indian probiotic drink made with carrots, beets, mustard, and salt. Powered by natural lactic acid fermentation and protected with an airlock lid system, this kit ensures a safe, hygienic, and successful ferment every time.Whether you’re tackling bloating, skin issues, or looking to ditch dairy-based probiotics, kanji is your gut’s natural solution—cooling, detoxifying, and completely vegan.
- Glass Fermentation Jar (food-grade, reusable)
- Airlock Lid System (for mold-free fermentation)
- Storage Lid (for refrigeration after fermentation)
- Pre-measured Kanji Spice Mix (mustard, ginger, chili, salt)
- Ferment Boost (prebiotic fiber blend)
- Recipe Booklet (includes seasonal kanji variants)
- Glass Fermentation Jar (food-grade, reusable)
- Airlock Lid System (for mold-free fermentation)
- Storage Lid (for refrigeration after fermentation)
- Pre-measured Kanji Spice Mix (mustard, ginger, chili, salt)
- Ferment Boost (prebiotic fiber blend)
- Recipe Booklet (includes seasonal kanji variants)
Chop Your Veggies
- Use ~1 cup of sliced black/red carrots, beets, or other seasonal veggies (amla, cucumber, turmeric, etc.)
2. Add Everything to the Jar
- Drop veggies into the glass fermentation jar
- Add the pre-measured Kanji Spice Mix
- Add the sea salt sachet
- Fill with filtered water, leaving ~1 inch at the top
3. Seal It Right
- Attach the airlock fermentation lid
- This prevents mold & allows gases to escape safely
4. Ferment
- Keep the jar in a warm spot for 3–5 days
- Swirl or stir once daily
- Taste after Day 3 for desired tanginess
5.Strain and Store
- Remove veggies and strain the liquid
- Transfer to a bottle and store in the fridge using the storage lid
- Shelf life: 2–3 weeks refrigerated
6. Sip Daily for Gut Health
- Drink 100–150 ml per day
- Consume on an empty stomach or before meals
✅ Optional: Use Ferment Boost (if included) to speed up the fermentation
🌿 Pro Tip: Reuse the jar & spice mix for future batches—just add fresh veggies!
Chop Your Veggies
- Use ~1 cup of sliced black/red carrots, beets, or other seasonal veggies (amla, cucumber, turmeric, etc.)
2. Add Everything to the Jar
- Drop veggies into the glass fermentation jar
- Add the pre-measured Kanji Spice Mix
- Add the sea salt sachet
- Fill with filtered water, leaving ~1 inch at the top
3. Seal It Right
- Attach the airlock fermentation lid
- This prevents mold & allows gases to escape safely
4. Ferment
- Keep the jar in a warm spot for 3–5 days
- Swirl or stir once daily
- Taste after Day 3 for desired tanginess
5.Strain and Store
- Remove veggies and strain the liquid
- Transfer to a bottle and store in the fridge using the storage lid
- Shelf life: 2–3 weeks refrigerated
6. Sip Daily for Gut Health
- Drink 100–150 ml per day
- Consume on an empty stomach or before meals
✅ Optional: Use Ferment Boost (if included) to speed up the fermentation
🌿 Pro Tip: Reuse the jar & spice mix for future batches—just add fresh veggies!
Kanji Making Kit
Ferment the tangy, probiotic-rich Indian drink at home—without the mess, guesswork, or mold.The Gut Basket Kanji Making Kit is your all-in-one, beginner-friendly system to brew authentic wild-fermented kanji—a traditional Indian probiotic drink made with carrots, beets, mustard, and salt. Powered by natural lactic acid fermentation and protected with an airlock lid system, this kit ensures a safe, hygienic, and successful ferment every time.Whether you’re tackling bloating, skin issues, or looking to ditch dairy-based probiotics, kanji is your gut’s natural solution—cooling, detoxifying, and completely vegan.
Ferment the tangy, probiotic-rich Indian drink at home—without the mess, guesswork, or mold.The Gut Basket Kanji Making Kit is your all-in-one, beginner-friendly system to brew authentic wild-fermented kanji—a traditional Indian probiotic drink made with carrots, beets, mustard, and salt. Powered by natural lactic acid fermentation and protected with an airlock lid system, this kit ensures a safe, hygienic, and successful ferment every time.Whether you’re tackling bloating, skin issues, or looking to ditch dairy-based probiotics, kanji is your gut’s natural solution—cooling, detoxifying, and completely vegan.
- Glass Fermentation Jar (food-grade, reusable)
- Airlock Lid System (for mold-free fermentation)
- Storage Lid (for refrigeration after fermentation)
- Pre-measured Kanji Spice Mix (mustard, ginger, chili, salt)
- Ferment Boost (prebiotic fiber blend)
- Recipe Booklet (includes seasonal kanji variants)
- Glass Fermentation Jar (food-grade, reusable)
- Airlock Lid System (for mold-free fermentation)
- Storage Lid (for refrigeration after fermentation)
- Pre-measured Kanji Spice Mix (mustard, ginger, chili, salt)
- Ferment Boost (prebiotic fiber blend)
- Recipe Booklet (includes seasonal kanji variants)
Chop Your Veggies
- Use ~1 cup of sliced black/red carrots, beets, or other seasonal veggies (amla, cucumber, turmeric, etc.)
2. Add Everything to the Jar
- Drop veggies into the glass fermentation jar
- Add the pre-measured Kanji Spice Mix
- Add the sea salt sachet
- Fill with filtered water, leaving ~1 inch at the top
3. Seal It Right
- Attach the airlock fermentation lid
- This prevents mold & allows gases to escape safely
4. Ferment
- Keep the jar in a warm spot for 3–5 days
- Swirl or stir once daily
- Taste after Day 3 for desired tanginess
5.Strain and Store
- Remove veggies and strain the liquid
- Transfer to a bottle and store in the fridge using the storage lid
- Shelf life: 2–3 weeks refrigerated
6. Sip Daily for Gut Health
- Drink 100–150 ml per day
- Consume on an empty stomach or before meals
✅ Optional: Use Ferment Boost (if included) to speed up the fermentation
🌿 Pro Tip: Reuse the jar & spice mix for future batches—just add fresh veggies!
Chop Your Veggies
- Use ~1 cup of sliced black/red carrots, beets, or other seasonal veggies (amla, cucumber, turmeric, etc.)
2. Add Everything to the Jar
- Drop veggies into the glass fermentation jar
- Add the pre-measured Kanji Spice Mix
- Add the sea salt sachet
- Fill with filtered water, leaving ~1 inch at the top
3. Seal It Right
- Attach the airlock fermentation lid
- This prevents mold & allows gases to escape safely
4. Ferment
- Keep the jar in a warm spot for 3–5 days
- Swirl or stir once daily
- Taste after Day 3 for desired tanginess
5.Strain and Store
- Remove veggies and strain the liquid
- Transfer to a bottle and store in the fridge using the storage lid
- Shelf life: 2–3 weeks refrigerated
6. Sip Daily for Gut Health
- Drink 100–150 ml per day
- Consume on an empty stomach or before meals
✅ Optional: Use Ferment Boost (if included) to speed up the fermentation
🌿 Pro Tip: Reuse the jar & spice mix for future batches—just add fresh veggies!
Real People, Real Ferments, Real Magic
Experts Love Kanji – See Why!
Watch top health influencers and nutritionists talk about the power of probiotic drinks like Kanji.
Frequently asked questions
Kanji is ready when it tastes pleasantly sour, slightly fizzy, and tangy. Start tasting from Day 3 onwards. Most ferments are ready between 3–5 days, depending on the temperature.
Kanji is ready when it tastes pleasantly sour, slightly fizzy, and tangy. Start tasting from Day 3 onwards. Most ferments are ready between 3–5 days, depending on the temperature.
Drink 100–200 ml per day, ideally on an empty stomach or before meals for best probiotic benefits.
Drink 100–200 ml per day, ideally on an empty stomach or before meals for best probiotic benefits.
Once fermented, strain the Kanji and store it in a clean, airtight bottle in the refrigerator. It is best consumed within 7–14 days.
Once fermented, strain the Kanji and store it in a clean, airtight bottle in the refrigerator. It is best consumed within 7–14 days.
Yes. Kanji is rich in natural probiotics that support gut health, helping to regulate bowel movements and reduce bloating or gas.
Yes. Kanji is rich in natural probiotics that support gut health, helping to regulate bowel movements and reduce bloating or gas.
Kanji has a tangy, slightly sour flavor with a mild mustardy kick. Think of it as a savory probiotic punch—refreshing and full of character.
Kanji has a tangy, slightly sour flavor with a mild mustardy kick. Think of it as a savory probiotic punch—refreshing and full of character.
Yes, we take special care to pack the glass fermentation jar securely with protective packaging to ensure it arrives safe and intact.
In the rare case it arrives damaged, we’ll send a full replacement—no questions asked.
Yes, we take special care to pack the glass fermentation jar securely with protective packaging to ensure it arrives safe and intact.
In the rare case it arrives damaged, we’ll send a full replacement—no questions asked.
In most cases, Kanji is safe to consume alongside medications, but if you're on antibiotics or have a medical condition, it's best to consult your doctor before introducing fermented foods.
In most cases, Kanji is safe to consume alongside medications, but if you're on antibiotics or have a medical condition, it's best to consult your doctor before introducing fermented foods.
Customer Reviews
Loved how easy and quick it is!
Honestly didn’t expect it to taste so close to what my nani used to make in Jaipur. That same mustardy punch and earthy tang! Even my kids (who are super fussy) gave it a try. The best part? No artificial stuff – just veggies, water, and time. Proud to be reviving this tradition in my own kitchen.
My husband has acidity and gas issues. Started giving him a glass of kanji daily after lunch. He says it’s made a real difference. Now I’m experimenting with different recipes from the book – raw mango is our current favourite.
The airlock jars are so convenient. No mess, no smell. Great for apartment living!
Honestly didn’t expect it to taste so close to what my nani used to make in Jaipur. That same mustardy punch and earthy tang! Even my kids (who are super fussy) gave it a try. The best part? No artificial stuff – just veggies, water, and time. Proud to be reviving this tradition in my own kitchen.
Sent it to my sister in Bangalore who’s into gut health. She loved the packaging, the instructions, and the results. She now makes carrot-beetroot kanji every Sunday and shares it with her yoga group.
