Probiotic Achaar Supplies — Everything Except the Jar
Rs. 999.00
Regular price Rs. 599.00You bought the jar. Now make it work.
The GUTBasket Fermentation Jar is built to last years. The supplies don't need to. This pack gives you everything that goes inside — spice mixes, Ferment Boost prebiotic starter, and the recipe book to turn seasonal produce into living, probiotic achaar at home.
Six batches. Two heat levels. Ten recipes across every season.
Three sachets of the Mild blend — a warm, aromatic North Indian profile with black mustard seeds, fennel, turmeric, Kashmiri chilli, and fenugreek. Three sachets of the Spicy blend — a bold, fiery Andhra-style mix that doubles the chilli and drops the fennel. Each sachet is pre-measured for 900g of raw vegetables. No weighing. No guesswork.
Six sachets of Ferment Boost — a prebiotic blend that feeds beneficial Lactobacillus from Day 1. Faster fermentation. Safer fermentation. A more potent probiotic result than spice mix alone. This is what separates GUTBasket achaar from plain homemade pickle.
The recipe book covers ten lacto-fermented achaar recipes — Raw Mango, Lemon, Mixed Veg, Garlic, Green Chilli, Amla, Ginger-Turmeric, Jackfruit, Beetroot, and Pineapple-Ginger. Each with exact salt ratios, step-by-step method, fermentation days, flavour profile, and serving suggestions. Plus a section on how lacto-fermentation works, troubleshooting, and a temperature guide.
The process is the same every time. Cut your produce. Add salt. Pour in one spice sachet and one Ferment Boost sachet. Pack into your jar. Seal the airlock. Wait 5–7 days. Done.
If you already have a glass fermentation weight — pick Variant 1. If you need one — Variant 2 includes a glass weight that keeps your vegetables submerged below the brine, which prevents mould and ensures an even ferment. Essential if your jar didn't come with one, or if you want a spare.
No oil. No vinegar. No preservatives. No cooking. No expertise. Just your jar, these supplies, and whatever's in season.
You bought the jar. Now make it work.
The GUTBasket Fermentation Jar is built to last years. The supplies don't need to. This pack gives you everything that goes inside — spice mixes, Ferment Boost prebiotic starter, and the recipe book to turn seasonal produce into living, probiotic achaar at home.
Six batches. Two heat levels. Ten recipes across every season.
Three sachets of the Mild blend — a warm, aromatic North Indian profile with black mustard seeds, fennel, turmeric, Kashmiri chilli, and fenugreek. Three sachets of the Spicy blend — a bold, fiery Andhra-style mix that doubles the chilli and drops the fennel. Each sachet is pre-measured for 900g of raw vegetables. No weighing. No guesswork.
Six sachets of Ferment Boost — a prebiotic blend that feeds beneficial Lactobacillus from Day 1. Faster fermentation. Safer fermentation. A more potent probiotic result than spice mix alone. This is what separates GUTBasket achaar from plain homemade pickle.
The recipe book covers ten lacto-fermented achaar recipes — Raw Mango, Lemon, Mixed Veg, Garlic, Green Chilli, Amla, Ginger-Turmeric, Jackfruit, Beetroot, and Pineapple-Ginger. Each with exact salt ratios, step-by-step method, fermentation days, flavour profile, and serving suggestions. Plus a section on how lacto-fermentation works, troubleshooting, and a temperature guide.
The process is the same every time. Cut your produce. Add salt. Pour in one spice sachet and one Ferment Boost sachet. Pack into your jar. Seal the airlock. Wait 5–7 days. Done.
If you already have a glass fermentation weight — pick Variant 1. If you need one — Variant 2 includes a glass weight that keeps your vegetables submerged below the brine, which prevents mould and ensures an even ferment. Essential if your jar didn't come with one, or if you want a spare.
No oil. No vinegar. No preservatives. No cooking. No expertise. Just your jar, these supplies, and whatever's in season.
Probiotic Achaar Supplies — Everything Except the Jar
Rs. 999.00
Regular price Rs. 599.00You bought the jar. Now make it work.
The GUTBasket Fermentation Jar is built to last years. The supplies don't need to. This pack gives you everything that goes inside — spice mixes, Ferment Boost prebiotic starter, and the recipe book to turn seasonal produce into living, probiotic achaar at home.
Six batches. Two heat levels. Ten recipes across every season.
Three sachets of the Mild blend — a warm, aromatic North Indian profile with black mustard seeds, fennel, turmeric, Kashmiri chilli, and fenugreek. Three sachets of the Spicy blend — a bold, fiery Andhra-style mix that doubles the chilli and drops the fennel. Each sachet is pre-measured for 900g of raw vegetables. No weighing. No guesswork.
Six sachets of Ferment Boost — a prebiotic blend that feeds beneficial Lactobacillus from Day 1. Faster fermentation. Safer fermentation. A more potent probiotic result than spice mix alone. This is what separates GUTBasket achaar from plain homemade pickle.
The recipe book covers ten lacto-fermented achaar recipes — Raw Mango, Lemon, Mixed Veg, Garlic, Green Chilli, Amla, Ginger-Turmeric, Jackfruit, Beetroot, and Pineapple-Ginger. Each with exact salt ratios, step-by-step method, fermentation days, flavour profile, and serving suggestions. Plus a section on how lacto-fermentation works, troubleshooting, and a temperature guide.
The process is the same every time. Cut your produce. Add salt. Pour in one spice sachet and one Ferment Boost sachet. Pack into your jar. Seal the airlock. Wait 5–7 days. Done.
If you already have a glass fermentation weight — pick Variant 1. If you need one — Variant 2 includes a glass weight that keeps your vegetables submerged below the brine, which prevents mould and ensures an even ferment. Essential if your jar didn't come with one, or if you want a spare.
No oil. No vinegar. No preservatives. No cooking. No expertise. Just your jar, these supplies, and whatever's in season.
You bought the jar. Now make it work.
The GUTBasket Fermentation Jar is built to last years. The supplies don't need to. This pack gives you everything that goes inside — spice mixes, Ferment Boost prebiotic starter, and the recipe book to turn seasonal produce into living, probiotic achaar at home.
Six batches. Two heat levels. Ten recipes across every season.
Three sachets of the Mild blend — a warm, aromatic North Indian profile with black mustard seeds, fennel, turmeric, Kashmiri chilli, and fenugreek. Three sachets of the Spicy blend — a bold, fiery Andhra-style mix that doubles the chilli and drops the fennel. Each sachet is pre-measured for 900g of raw vegetables. No weighing. No guesswork.
Six sachets of Ferment Boost — a prebiotic blend that feeds beneficial Lactobacillus from Day 1. Faster fermentation. Safer fermentation. A more potent probiotic result than spice mix alone. This is what separates GUTBasket achaar from plain homemade pickle.
The recipe book covers ten lacto-fermented achaar recipes — Raw Mango, Lemon, Mixed Veg, Garlic, Green Chilli, Amla, Ginger-Turmeric, Jackfruit, Beetroot, and Pineapple-Ginger. Each with exact salt ratios, step-by-step method, fermentation days, flavour profile, and serving suggestions. Plus a section on how lacto-fermentation works, troubleshooting, and a temperature guide.
The process is the same every time. Cut your produce. Add salt. Pour in one spice sachet and one Ferment Boost sachet. Pack into your jar. Seal the airlock. Wait 5–7 days. Done.
If you already have a glass fermentation weight — pick Variant 1. If you need one — Variant 2 includes a glass weight that keeps your vegetables submerged below the brine, which prevents mould and ensures an even ferment. Essential if your jar didn't come with one, or if you want a spare.
No oil. No vinegar. No preservatives. No cooking. No expertise. Just your jar, these supplies, and whatever's in season.
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