Probiotic Achaar Making Kit
Make probiotic, oil-free achaar at home — tangy, crunchy, and naturally fermented.
Probiotic Achaar Making Kit
Make probiotic, oil-free achaar at home — tangy, crunchy, and naturally fermented.
Benefits
Indian Flavor
Probiotic
Preservative-Free
process
India’s first complete probiotic achaar kit.
Everything you need to make oil-free, probiotic-rich achaar at home in just 4–5 days. No oil, no vinegar, no preservatives — just salt, spice, and fermentation.
India’s first complete probiotic achaar kit.
Everything you need to make oil-free, probiotic-rich achaar at home in just 4–5 days. No oil, no vinegar, no preservatives — just salt, spice, and fermentation.
- 1L Glass Fermentation Jar – Wide-mouth glass jar for easy filling, fermenting, and serving.
- Airlock Lid – Releases gas during fermentation while keeping outside air out.
- Storage Lid – Airtight lid for easy fridge storage after fermentation.
- Glass Weights – Keeps ingredients submerged below the brine to help prevent mould.
- Achaar Spice Mix – Mild – Mild spice blend for a balanced, traditional achaar taste.
- Achaar Spice Mix – Spicy – Spicier version for those who prefer extra heat.
- Ferment Boost – Prebiotic blend that supports fermentation and helps reduce failed batches.
- Probiotic Achaar Recipe Book – Printed booklet with 10 step-by-step achaar recipes.
- 1L Glass Fermentation Jar – Wide-mouth glass jar for easy filling, fermenting, and serving.
- Airlock Lid – Releases gas during fermentation while keeping outside air out.
- Storage Lid – Airtight lid for easy fridge storage after fermentation.
- Glass Weights – Keeps ingredients submerged below the brine to help prevent mould.
- Achaar Spice Mix – Mild – Mild spice blend for a balanced, traditional achaar taste.
- Achaar Spice Mix – Spicy – Spicier version for those who prefer extra heat.
- Ferment Boost – Prebiotic blend that supports fermentation and helps reduce failed batches.
- Probiotic Achaar Recipe Book – Printed booklet with 10 step-by-step achaar recipes.
How to Make Probiotic Achaar — Easy Steps
- Chop Your Veggies
Use ~900g of any firm vegetable — raw mango, carrot, cauliflower, lemon, amla, beetroot, green chilli, etc.
Cut into 1cm cubes or thin slices (see recipe book for each vegetable) - Salt & Rest
Toss chopped veggies with 36g non-iodised salt in a clean bowl
Rest for 15–30 minutes — the salt draws out natural brine - Add Spice Mix & Ferment Boost
Add one sachet of Achaar Spice Mix (choose Mild or Spicy)
Add one sachet of Ferment Boost
Mix well to coat all pieces evenly - Pack the Jar & Seal
Transfer everything into the glass fermentation jar — press down firmly
Place the glass weight on top to keep veggies below the brine line
Attach the airlock lid — this prevents mould & lets CO₂ escape safely - Ferment
Keep the jar in a cool, dark spot for 4-5 days
No need to open or stir — the airlock does the work
Taste after Day 3 for desired tanginess - Store & Enjoy
Once tangy and flavourful, swap the airlock for the storage lid
Refrigerate immediately — cold keeps the probiotics alive
Shelf life: 2–3 months refrigerated (use a clean, dry spoon each time)
✅ Serving: 1–2 tbsp per meal — pair with dal-chawal, paratha, khichdi, curd, or rice
🌿 Pro Tip: The jar, weight & airlock are fully reusable — just grab a Spice Mix & Ferment Boost refill for your next batch!
How to Make Probiotic Achaar — Easy Steps
- Chop Your Veggies
Use ~900g of any firm vegetable — raw mango, carrot, cauliflower, lemon, amla, beetroot, green chilli, etc.
Cut into 1cm cubes or thin slices (see recipe book for each vegetable) - Salt & Rest
Toss chopped veggies with 36g non-iodised salt in a clean bowl
Rest for 15–30 minutes — the salt draws out natural brine - Add Spice Mix & Ferment Boost
Add one sachet of Achaar Spice Mix (choose Mild or Spicy)
Add one sachet of Ferment Boost
Mix well to coat all pieces evenly - Pack the Jar & Seal
Transfer everything into the glass fermentation jar — press down firmly
Place the glass weight on top to keep veggies below the brine line
Attach the airlock lid — this prevents mould & lets CO₂ escape safely - Ferment
Keep the jar in a cool, dark spot for 4-5 days
No need to open or stir — the airlock does the work
Taste after Day 3 for desired tanginess - Store & Enjoy
Once tangy and flavourful, swap the airlock for the storage lid
Refrigerate immediately — cold keeps the probiotics alive
Shelf life: 2–3 months refrigerated (use a clean, dry spoon each time)
✅ Serving: 1–2 tbsp per meal — pair with dal-chawal, paratha, khichdi, curd, or rice
🌿 Pro Tip: The jar, weight & airlock are fully reusable — just grab a Spice Mix & Ferment Boost refill for your next batch!
Probiotic Achaar Making Kit
Benefits
Indian Flavor
Probiotic
Preservative-Free
process
India’s first complete probiotic achaar kit.
Everything you need to make oil-free, probiotic-rich achaar at home in just 4–5 days. No oil, no vinegar, no preservatives — just salt, spice, and fermentation.
India’s first complete probiotic achaar kit.
Everything you need to make oil-free, probiotic-rich achaar at home in just 4–5 days. No oil, no vinegar, no preservatives — just salt, spice, and fermentation.
- 1L Glass Fermentation Jar – Wide-mouth glass jar for easy filling, fermenting, and serving.
- Airlock Lid – Releases gas during fermentation while keeping outside air out.
- Storage Lid – Airtight lid for easy fridge storage after fermentation.
- Glass Weights – Keeps ingredients submerged below the brine to help prevent mould.
- Achaar Spice Mix – Mild – Mild spice blend for a balanced, traditional achaar taste.
- Achaar Spice Mix – Spicy – Spicier version for those who prefer extra heat.
- Ferment Boost – Prebiotic blend that supports fermentation and helps reduce failed batches.
- Probiotic Achaar Recipe Book – Printed booklet with 10 step-by-step achaar recipes.
- 1L Glass Fermentation Jar – Wide-mouth glass jar for easy filling, fermenting, and serving.
- Airlock Lid – Releases gas during fermentation while keeping outside air out.
- Storage Lid – Airtight lid for easy fridge storage after fermentation.
- Glass Weights – Keeps ingredients submerged below the brine to help prevent mould.
- Achaar Spice Mix – Mild – Mild spice blend for a balanced, traditional achaar taste.
- Achaar Spice Mix – Spicy – Spicier version for those who prefer extra heat.
- Ferment Boost – Prebiotic blend that supports fermentation and helps reduce failed batches.
- Probiotic Achaar Recipe Book – Printed booklet with 10 step-by-step achaar recipes.
How to Make Probiotic Achaar — Easy Steps
- Chop Your Veggies
Use ~900g of any firm vegetable — raw mango, carrot, cauliflower, lemon, amla, beetroot, green chilli, etc.
Cut into 1cm cubes or thin slices (see recipe book for each vegetable) - Salt & Rest
Toss chopped veggies with 36g non-iodised salt in a clean bowl
Rest for 15–30 minutes — the salt draws out natural brine - Add Spice Mix & Ferment Boost
Add one sachet of Achaar Spice Mix (choose Mild or Spicy)
Add one sachet of Ferment Boost
Mix well to coat all pieces evenly - Pack the Jar & Seal
Transfer everything into the glass fermentation jar — press down firmly
Place the glass weight on top to keep veggies below the brine line
Attach the airlock lid — this prevents mould & lets CO₂ escape safely - Ferment
Keep the jar in a cool, dark spot for 4-5 days
No need to open or stir — the airlock does the work
Taste after Day 3 for desired tanginess - Store & Enjoy
Once tangy and flavourful, swap the airlock for the storage lid
Refrigerate immediately — cold keeps the probiotics alive
Shelf life: 2–3 months refrigerated (use a clean, dry spoon each time)
✅ Serving: 1–2 tbsp per meal — pair with dal-chawal, paratha, khichdi, curd, or rice
🌿 Pro Tip: The jar, weight & airlock are fully reusable — just grab a Spice Mix & Ferment Boost refill for your next batch!
How to Make Probiotic Achaar — Easy Steps
- Chop Your Veggies
Use ~900g of any firm vegetable — raw mango, carrot, cauliflower, lemon, amla, beetroot, green chilli, etc.
Cut into 1cm cubes or thin slices (see recipe book for each vegetable) - Salt & Rest
Toss chopped veggies with 36g non-iodised salt in a clean bowl
Rest for 15–30 minutes — the salt draws out natural brine - Add Spice Mix & Ferment Boost
Add one sachet of Achaar Spice Mix (choose Mild or Spicy)
Add one sachet of Ferment Boost
Mix well to coat all pieces evenly - Pack the Jar & Seal
Transfer everything into the glass fermentation jar — press down firmly
Place the glass weight on top to keep veggies below the brine line
Attach the airlock lid — this prevents mould & lets CO₂ escape safely - Ferment
Keep the jar in a cool, dark spot for 4-5 days
No need to open or stir — the airlock does the work
Taste after Day 3 for desired tanginess - Store & Enjoy
Once tangy and flavourful, swap the airlock for the storage lid
Refrigerate immediately — cold keeps the probiotics alive
Shelf life: 2–3 months refrigerated (use a clean, dry spoon each time)
✅ Serving: 1–2 tbsp per meal — pair with dal-chawal, paratha, khichdi, curd, or rice
🌿 Pro Tip: The jar, weight & airlock are fully reusable — just grab a Spice Mix & Ferment Boost refill for your next batch!
Real People, Real Ferments, Real Magic
Zero Oil. Zero Junk.
Achaar that's
alive.
Billions of live Lactobacillus in every spoon.
THE TRUTH ABOUT OIL ACHAAR
Your Oil Achaar Is Not Probiotic.
Most people think oil achaar is fermented. It's not. Oil stops bacteria from growing — which means zero probiotics, zero gut benefits.
✗ Myth
Oil achaar is fermented and good for digestion.
✓ Fact
Oil kills all live cultures. No bacteria = zero probiotics.
| Oil Achaar | GutBasket |
|---|---|
| Live Culture: Dead Oil kills all microbes | Live Culture: Alive Live cultures in every spoon |
| Oil: 30–40% Heavy, high calorie | Oil: Zero Salt brine does the work |
| Probiotics: None Oil stops all probiotic microbes | Probiotics: Every spoon Real gut-friendly bacteria |
| Tanginess: Chemical Slow ageing in oil | Tanginess: Natural Lactic acid from live bacteria |
| Time: 2–4 weeks Sun-drying, tempering | Time: 4–5 days Just seal and wait |
| Gut benefit: None Tasty, not healthy | Gut benefit: Daily Digestion + immunity |
| Needs experience Oil ratio, sun, timing | Beginner-friendly Pre-measured. Guided. |
GutBasket tanginess = living bacteria
That's preserved vs fermented.
4 Steps.
That's it.
Cut + Salt
Chop. Add salt. Wait.
Spice + Boost
Pour sachet. Mix.
Pack. Seal.
Wait 5–7 days. Done.
Ferment + Enjoy
Refrigerate. Eat over months.
Built for
perfect
ferments.
Airlock
Gas out. Oxygen blocked.
Oxygen = mould. Airlock blocks it.
Glass Weight
Pushes veggies under brine.
Above brine = mould. Weight fixes it.
What it does for
your gut
Better Gut Bacteria
Grows your good bacteria.
Less Bloating
Reduces gas and heaviness.
Better Nutrition
Unlocks iron, zinc from veggies.
Stronger Immunity
70% of immunity starts in gut.
How To Eat It Daily
With Meals
Roti, rice, paratha
In Salad
Instant probiotic salad
On Khichdi
Poha, upma too
From the Jar
Yes, really!
Achaar Recipes Inside
Two Blends.
One Kit.
Mild
Family-friendly. Gentle warmth.
Spicy
Extra chilli. Heat lovers.
Ferment Boost
Feeds good bacteria from Day 1.
What Fermented Foods Do
For You
What Our Customers Say
