Kimchi Making Kit
Make tasty, healthy Kimchi at home with GutBasket’s all-in-one kit—perfect for Indian kitchens with everything you need, from Gochugaru to jars.
Kimchi Making Kit
Make tasty, healthy Kimchi at home with GutBasket’s all-in-one kit—perfect for Indian kitchens with everything you need, from Gochugaru to jars.
How to use
Rs. 1,999.00
Regular price Rs. 1,499.00Start Fermenting in Minutes – Everything’s Included. No Extra Purchase Needed.
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.
1L 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)
- Sea Salt Sachet (precisely balanced)
- Recipe Booklet (includes seasonal kanji variants)
Bundle includes optional Ferment Boost (prebiotic fiber blend) + online fermentation course access.
1L 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)
- Sea Salt Sachet (precisely balanced)
- Recipe Booklet (includes seasonal kanji variants)
Bundle includes optional Ferment Boost (prebiotic fiber blend) + online fermentation course access.
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 in Sunlight
- Keep the sealed jar in sunlight 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 in Sunlight
- Keep the sealed jar in sunlight 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!
Kimchi Making Kit
How to use
Rs. 1,999.00
Regular price Rs. 1,499.00Start Fermenting in Minutes – Everything’s Included. No Extra Purchase Needed.
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.
1L 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)
- Sea Salt Sachet (precisely balanced)
- Recipe Booklet (includes seasonal kanji variants)
Bundle includes optional Ferment Boost (prebiotic fiber blend) + online fermentation course access.
1L 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)
- Sea Salt Sachet (precisely balanced)
- Recipe Booklet (includes seasonal kanji variants)
Bundle includes optional Ferment Boost (prebiotic fiber blend) + online fermentation course access.
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 in Sunlight
- Keep the sealed jar in sunlight 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 in Sunlight
- Keep the sealed jar in sunlight 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!
Frequently asked questions
3–5 days at room temperature
3–5 days at room temperature
Yes. You’ll receive Korean Gochugaru (chilli flakes), Kimchi spice mix, natural salt, and all the essential tools and jars.
Yes. You’ll receive Korean Gochugaru (chilli flakes), Kimchi spice mix, natural salt, and all the essential tools and jars.
It’s moderately spicy by default, but you can adjust the spice level to your taste.
It’s moderately spicy by default, but you can adjust the spice level to your taste.
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.
Absolutely. The jars are made from durable, food-grade glass, and the tools are designed for long-term reuse.
Absolutely. The jars are made from durable, food-grade glass, and the tools are designed for long-term reuse.
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.
Yes. Once fermented, store it in the fridge to slow down fermentation and preserve taste and crunch.
Yes. Once fermented, store it in the fridge to slow down fermentation and preserve taste and crunch.