Probiotic Achaar Recipe Book — 10 Lacto-Fermented Recipes
Ten traditional Indian achaar recipes — lacto-fermented with only salt and time, no vinegar. Mango, lime, garlic, mixed-vegetable, and four regional variations.
Pages36
Recipes10
LanguageEnglish
BindingSpiral
Rs. 99Rs. 199
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Designed as a companion to the Probiotic Achaar Making Kit.Works standalone if you already have a jar with airlock and access to coarse non-iodized salt — sourcing notes are inside the book.
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Printed in India
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No. The book is fully usable on its own — every recipe lists ingredient and equipment substitutions for cooks who already have a wide-mouth glass jar, an airlock, and coarse non-iodized salt. The kit just bundles everything for first-time fermenters.
Traditional Indian achaar relies on oil, vinegar, and heat to preserve. The recipes in this book are all lacto-fermented — using only salt, water, and time to create live probiotic pickles. Different flavor profile, different microbiology, and the gut-friendly bacteria stay alive.
English only currently. A Hindi edition is on the roadmap.
A6 — about 10.5 × 14.8 cm, spiral-bound. Compact enough to sit next to your fermentation jar through the 1–4 week curing process.
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