Comments on: Probiotic Ferments at Home: Ayurvedic Kanji and Arishta Basics

By: Karen Phillips

Karen Phillips — Mon, 14 Dec 2026 17:20:32 +0000

Seeing the reference to the Cell 2021 study on fermented foods and inflammation makes me want to track my own intake more closely.

By: Nicole Hayes

Nicole Hayes — Mon, 30 Nov 2026 03:17:00 +0000

Arishta sounds complex, but the shunthi-jaggery ferment recipe looks doable for a gentle digestive tonic.

By: Susan Clark

Susan Clark — Sun, 15 Nov 2026 20:41:52 +0000

The article’s note on avoiding ferments during active pitta makes sense; I’ve noticed sour drinks aggravate my heartburn before.

By: Andrew Collins

Andrew Collins — Sun, 01 Nov 2026 09:16:19 +0000

Those white spots that dissolve when stirred, are they always harmless yeast?

By: Matthew Green

Matthew Green — Sun, 18 Oct 2026 04:40:37 +0000

The beet kanji variation sounds interesting for winter, does the nitrate boost really help with cold hands and feet?

By: Brian Cooper

Brian Cooper — Sat, 03 Oct 2026 19:55:12 +0000

I tried making kanji with purple carrots last weekend and the fizz was just right, though I kept the jar out of direct sunlight to avoid overheating.

By: Paul Moore

Paul Moore — Sat, 19 Sep 2026 08:18:46 +0000

For someone with SIBO, would Kanji worsen the bacterial overgrowth or help?

By: Priyanka Lee

Priyanka Lee — Sat, 19 Sep 2026 06:02:28 +0000

Made Kanji at home for the first time following a similar recipe. The black carrot version turned out perfectly and my digestion has been great since.

By: Tim Green

Tim Green — Sat, 19 Sep 2026 05:37:46 +0000

the Arishta section is excellent. Understanding why it is better than modern probiotic supplements for South Asian gut microbiome makes sense.