Probiotic Achaar Making Kit
Make oil-free, fermented achaar at home — tangy, crunchy, probiotic-rich. The way achaar was made before the oil bottle took over.
0 people bought this today
📦50,000+ Indian homes started fermenting with GutBasket
💬Expert help on WhatsApp
Benefits
Naturally Probiotic
Supports Daily Digestion
3 Days, Made Indoors
No Preservatives, No Sugar
Pairs perfectly
✓ Secure Payment
✓ FSSAI Licensed
Description+
Make probiotic achaar in just 4 to 5 days. No oil. No sun-drying. No daily burping. Choose mild or spicy, pick any vegetable from the recipe book — and let live cultures do the work.
Daily achaar lovers · First-time fermenters · Anyone tired of oil-heavy pickles
What's Inside+
- Glass Fermentation Jar — Food-grade, reusable, weighted base. 1KG or 2KG. Same jar makes batch after batch.
- Airlock Lid System — Lets fermentation gas escape, blocks oxygen. No daily burping, no overflow.
- Storage Lid — Swap once fermentation is done. Fridge-stable for months.
- Glass Weight — Keeps vegetables pinned under the brine — where fermentation is safer and tang develops cleanly.
- Mild Spice Blend — Turmeric, fennel, fenugreek, mustard, mild chilli. Family-friendly warmth.
- Spicy Spice Blend — Same base, extra red chilli, extra black pepper. For heat-lovers.
- Sea Salt Sachet — Pre-weighed for a 3% brine — the sweet spot for safe, crunchy achaar.
- Ferment Boost — Prebiotic blend that feeds the LAB from Day 1. Faster, more reliable, more probiotic.
- Recipe Booklet — 10 recipes: raw mango, lemon, garlic, carrot-cauli-radish, amla, ginger-turmeric, beetroot, green chilli, jackfruit, pineapple-ginger.
JAR SIZE COMPARISON
1KG / 2KG
50K+ Customers Served
Trusted by Indian homes since 2020.
Fermentation Expert Help
WhatsApp a photo if your batch looks confusing — we reply within 4 hours.
Damage Support Included
Glass arrives broken? Send a photo. We replace it, fast.
10 Indian Achaar Recipes
From raw mango to amla to ginger-turmeric. One jar, ten recipes, every season.
HOW TO MAKE
4 STEPS. FRESH ACHAAR.
1
Prep + salt vegetables
Wash and chop the vegetables. Add salt and let them rest for some time.
2
Mix, pack & fill the jar
Add the Achaar Mix and Ferment Boost. Combine well. Transfer everything to the jar.
3
Weights + close & airlock
Place the glass weights on top, close the lid, attach the airlock, and fill it halfway with water.
4
Ferment & enjoy
Let it ferment for 3 to 5 days until tangy and flavorful. Refrigerate and enjoy.
Not sure? Start with 1Kg for personal use, 2Kg for a household with regular pickle eaters.
THE TRUTH ABOUT OIL ACHAAR
YOUR OIL ACHAAR
IS NOT PROBIOTIC.
Most Indians think oil achaar is fermented. It isn't. Oil seals the vegetable from air — which means it preserves, but it kills bacteria. No live cultures means no probiotics, no gut benefits, no fermentation at all.
LIVECULTURES
OILPRESERVED
GUTBASKET ACHAAR
OIL PICKLE
Live Probiotics
Naturally fermented and alive.
No Live Bacteria
Preserved in oil, not fermented.
Zero Oil
Fermented naturally without oil.
Heavy Oil Content
Excess oil used for preservation.
Gut-Friendly
Supports digestion naturally.
Heavy On Digestion
Oily pickles can feel heavy after meals.
Naturally Fermented
Sourness develops naturally over time.
Artificially Preserved
Oil and salt mainly preserve the food.
Fresh Tangy Flavor
Sharp, vibrant, layered flavor.
Oily Salty Taste
Mostly salty and oily.
Living Food
Active fermentation keeps evolving flavor.
Stored Condiment
Made mainly for long storage.
QUICK BENEFITS
What every spoonful adds to your plate.
Live Probiotic Achaar
Each spoon delivers billions of live lactic acid bacteria — the same family that makes dahi gut-friendly.
Zero Oil, Full Crunch
Salt brine, not oil, does the preservation. The vegetable stays crunchy. The calorie load drops. The probiotics survive.
10 Traditional Recipes
Raw mango, lemon, garlic, carrot, amla, beetroot, ginger-turmeric, green chilli, jackfruit, pineapple-ginger. One kit, every season's vegetable.
4–5 days
to ferment
1KG or 2KG
batch sizes
REAL KITCHENS. REAL ACHAAR.
WHAT'S IN THE BOX
EVERYTHING YOU NEED
TO FERMENT 1KG OR 2KG.
Glass Fermentation JarFood-grade, reusable, weighted base. 1KG or 2KG. Same jar makes batch after batch.
Airlock Lid SystemLets fermentation gas escape, blocks oxygen. No daily burping, no overflow.
Storage LidSwap once fermentation is done. Fridge-stable for months.
Glass WeightKeeps vegetables pinned under the brine — where fermentation is safer and tang develops cleanly.
Mild Spice BlendTurmeric, fennel, fenugreek, mustard, mild chilli. Family-friendly warmth.
Spicy Spice BlendSame base, extra red chilli, extra black pepper. For heat-lovers.
Sea Salt SachetPre-weighed for a 3% brine — the sweet spot for safe, crunchy achaar.
Ferment BoostPrebiotic blend that feeds the LAB from Day 1. Faster, more reliable, more probiotic.
Recipe Booklet10 recipes: raw mango, lemon, garlic, carrot-cauli-radish, amla, ginger-turmeric, beetroot, green chilli, jackfruit, pineapple-ginger.
Add only fresh vegetables and water. The kit handles brine, spice, weighting and the science.
SCIENCE-BACKED DESIGN
BUILT FOR PERFECT FERMENTS.
Airlock
WHAT IT DOES
Gas out. Oxygen blocked.
WHY IT MATTERS
Oxygen = mould. Airlock blocks it. No daily burping needed.
Anaerobic
Glass weights
WHAT IT DOES
Pushes veggies under brine.
WHY IT MATTERS
Above brine = mould. Weight fixes it. Safe ferment. Every time.
Brine-safe
REAL RESULTS
Real Achaar Makers.
Probiotic achaar that tastes just like my nani's — and not a drop of oil. First batch and I'm hooked.
Meera
34, Pune
First batch
Oil-free and properly probiotic. Three batches in, my digestion feels lighter and more settled.
Sameer
44, Delhi
3 batches in
A probiotic achaar with zero oil — and my gut honestly feels lighter for it. Still tastes like our family's.
Lata
53, Bengaluru
Verified buyer
WHAT TO EXPECT
YOUR GUT'S FIRST 30 DAYS.
Most people notice digestive shifts within the first week. Deeper benefits build over the first month.
WEEK 1
Meeting new fiber
Your gut bacteria meet a new food source. Mild gas may happen at first — normal, expected, short-lived.
WEEK 2
Settling in
Daily intake settles into a habit. Beneficial bacteria get more fermentable fiber to work with.
WEEKS 3–4
Steadier rhythm
Bowel habits often feel smoother and more predictable. Less post-meal heaviness for many users.
MONTH 2+
Compound effect
Compound benefits — steadier energy, better routine, fewer disruptions. The long game.
INSIDE THE KIT
SPICE MIX +
FERMENT BOOST.
Mild for the family, spicy for the heat-lovers, ferment-boost for the bacteria — all pre-measured.
Mild Spice Blend
Turmeric, fennel, fenugreek, mustard, mild chilli. Warm, aromatic, family-friendly. Use this for kids and for raw mango, carrot or amla recipes.
Spicy Spice Blend
Mild base + extra red chilli + extra black pepper. Built for heat-lovers. Use this for garlic, green chilli or ginger-turmeric recipes.
Ferment Boost
Prebiotic blend (inulin + acacia fiber). Feeds the wild LAB on the vegetable surface — speeds Day 1 and gives a more probiotic finish.
Finished your sachets? Keep the jar. Refill only what you need.
- Mild and Spicy spice refills available separately
- Ferment Boost refills available separately
- Reuse your glass jar — same jar, every batch, every season
- ₹299 for 5 batches — about ₹60 per kilo of probiotic achaar
THE SCIENCE
WHY OIL-FREE
WORKS BETTER.
47%
Reported Better Mood
After adding fermented foods for just 14 days.
56%
Reported More Energy
Without supplements or lifestyle changes.
42%
Reported Less Bloating
From everyday fermented foods.
52%
Reported Less Hunger
Linked to improved gut health.
Lab-tested. Per 100g serving.
Probiotic counts measured at peak fermentation (day 7). CFU drops slightly during refrigeration but remains active for 2–3 months.
HOW TO
1–2 spoons. Every meal. Every day.
With Roti or Paratha
The classic. A spoon on the side cuts the ghee, adds probiotics, lifts the whole plate.
On Dal-Rice or Khichdi
Spoon it onto comfort food. The acid cuts the heaviness, the crunch breaks the soft texture.
In a Salad
Toss fermented achaar through a fresh salad. Instant probiotic dressing. No oil needed.
On Toast
Skip the jam. A thick smear on warm, crusty toast — the fastest probiotic breakfast you'll make.
2
tbsp daily
Recommended portion
ONE KIT. ENDLESS VARIETY.
10
ONE KIT. TEN RECIPES. Traditional Indian achaar inside.
QUESTIONS?
QUESTIONS? ANSWERED.
How is this different from homemade oil achaar?+
Oil achaar preserves with oil — which kills bacteria. This preserves with salt — which lets the right bacteria grow. The taste is similar; the gut benefit is different.
Is this really probiotic?+
Yes. Lacto-fermentation grows Lactobacillus and related species over 4–5 days. By the time fermentation is done, every spoon has billions of live cultures.
Why no oil?+
Oil seals the vegetable from air — that's how it preserves. But that same seal kills the bacteria you want for probiotic value. Salt brine does the preservation differently — by lowering pH below where pathogens survive.
How long does it last?+
Sealed and refrigerated, easily 2–3 months. Once you start eating from the jar, finish within 6 weeks for best flavour and probiotic count.
Do I need to burp the jar daily?+
No. The airlock releases CO₂ automatically. Burping was the old way — and the cause of half the contamination problems.
Is it safe?+
Lacto-fermentation is one of the safest preservation methods known. The kit's salt ratio, airlock and pre-measured spice mix are calibrated to drop pH below 4.0 — the food-safety threshold.
Can I use any vegetable?+
Any of the 10 in the recipe booklet — they're tested for crunch retention, fermentation speed and flavour. Outside those, try cucumber, French bean, or radish; the recipe booklet has notes on how to adapt.
Mild or spicy — which should I start with?+
Mild for kids, ginger sensitivities, or first-timers. Spicy for chilli-lovers. The kit ships with both so you can try them side by side.
Can kids eat fermented achaar?+
Yes, with the mild blend. Live cultures support a developing gut. Start with half-spoon servings.
How is this different from sauerkraut?+
Same science (lacto-fermentation), different spice profile. Sauerkraut is just salt + cabbage. Indian achaar is salt + spice + Indian vegetables — the same gut benefit, the meal you grew up with.
What is Ferment Boost?+
A prebiotic blend (inulin + acacia fiber) that feeds the LAB on the vegetable surface. It speeds up Day 1 and gives a more reliable, more probiotic finish.
Why does it smell different from my grandmother's achaar?+
Oil achaar smells of oxidised oil — that's the dominant note. Fermented achaar smells of lactic tang and the vegetable itself. Cleaner, sharper, alive.
ALL REVIEWS
