Faqs

It tastes like Kanji, the savoury north Indian fermented drink made with Dark red Carrots in winter. Must keep the winter blues at bay!!

• Hangover Cure with loads of Vitmain B complex and minerals
• Great Source of Probiotics
• Excellent Liver Cleanser
• Perfect Blood Tonic with iron and folates.
• Reduces the Risk of Cancer.
• Beet Kvass Is Rich in Valuable nutrients like Magnesium, Calcium, potassium,
  iron, Vitamin B&C, Vitmain B-12 etc.

Kanji is wild fermentation done by wild yeast in the air.
MAVI’s beetkvass is made with the culture obtained from the sauerkraut which has fermented for over 6-8 weeks and hence it is more potent than the traditional kanji. Simply put, MAVI’s BeetKvass is a superior and healthier drink than any other such drink.

Well you mean other than the fact that the top nutritionist and food lovers love our drink.
1. Made with Sauerkraut starter culture
2. Keto friendly, gluten free and lactose free.
3. Vegan
4. We add our handpicked herbs and spices which form the backbone of indian kitchen to make it more fun and palatable. Read the label for more info.
5. Organic ingredients.

Yes, MAVI”s BeetKvass is Vegan, gluten-free, lactose-free, cruelty -free and made with 100% love.

It is fermented for 7-10 days

Fermented food does not go bad when stored properly.
Label says to consume it within 60 days from the date of manufacture but it stays good longer as well.

Yes absolutely. Teach them young. The lovely deep red color helps you make the kids try the drink for sure.

Yes, safely so. We asked a few renowned nutritionist and they say you can. Its an excellent source of Iron and folates.
Remember to introduce a new thing slowly though and in consultation with your nutritionist. Pregnancy is a very dynamic time for the woman’s body.

Store it in a refrigerator as a best practice. But luckily it tastes good chilled as well as at room temperature.

If you are only doing for health purposes, 200ml a day should be enough.
As a beverage, you can consume like any other beverage. Plus it would give you hangover free healthy detox.

Apart from being a morning routine for Fermented Garlic can be used in the sandwiches or salad dressings or even as pickle at times.
WFG can be used to make garlic butter, interesting!!!

Yes, Here you go.
Bloody Mashi
45 ml Vodka
90 ml Beetkvass
6 ice cubes
1 teaspoon hot sauce/Worcestershire sauce
*30ml celery stock (optional)

• Store the bottles straight in the fridge if possible.
• Keep them refrigerated under 6^oC for best results.
• Don’t shake before opening the bottle.
• Turn the cap slowly to open and when you hear the fizz then stop and let the fizz settle down and continue to open slowly to avoid spillage.
•  Consume the bottle asap once opened. After opening the air gets inside the bottle and fermentation speeds up changing the flavour and making the drink tarty.
• Feel free to add a sweetener of your choice in case the beverage is a little tangy for the taste.
• *Pro tip for Newbies – while opening, Keep a glass or a bowl under to catch any spillage.

Garlic contains AJOENE which fights off Candida infection in our body. Garlic is being currently being researched by top medical firms for its action against abnormal BLOOD CLOTTING and BASAL CELL CARCINOMA (Skin Cancer).
Fermenting garlic makes its nutrients more accessible to your body during the digestion process. It also adds an abundance of probiotics to your diet, which in turn provides added support to your gastrointestinal tract and immune system.

Its Garlic fermented in raw wild honey.

Garlic fermented in a brine solution

• Lowers risk of dementia
•  Reduces risk for heart attack
• Effective against drug-resistant bacteria
• Lessens cadmium-induced liver damage
• Boosts immune system
• Fights multi-drug resistant tuberculosis
• Reduces the risk of stroke
• Lowers high blood pressure
• Reduces the risk of stroke
• Prevents blood clots from forming
• Has anti-fungal and anti-viral properties
• Good for ulcerative colitis

Yes, you are right. Upon feeling as if you are getting sick, start eating the cloves.
Remember to Apologize to your loved ones for the breathe!
Aim for eating about 4-6 on the first day of your illness, then as needed in the following days. It only takes about 2-3 days to fully knock a flu out of the system.If you catch you illness early enough or are just looking for a slight immunity boost, rather than eating the cloves, you can make a tea with fresh ginger, a teaspoon or 2 of raw apple cider vinegar, a sprinkle of cayenne and a spoonful of the garlic infused honey- a less potent, but more socially acceptable treatment

True, but when garlic releases the juices and moisture it reduces the anti microbial character of honey just enough to allow the good bacteria to start fermentation of garlic. This allows the garlic to mellow down and sweeten up with honey and the fermentation increases the healthy enzymes which do wonders in the body.

Yes, the product is Gluten free, lactose free and GMO free.
Honey fermented garlic(HFG) is vegetarian friendly while WFG is good for Vegans.

Nope it is preservative free.

About at-least 4-6 weeks but the longer it stays , the healthier it gets. Years old garlic is often found in villages in China and Japan where they are considered a delicacy.

One clove a day should be enough to keep the cold and flu at bay. The honey can be added to tea or your morning warm water routine.

Of course. (Good luck with giving your kids healthy garlic though!)

Apart from being a morning routine for Fermented Garlic can be used in the sandwiches or salad dressings or even as pickle at times.
WFG can be used to make garlic butter, interesting!!!

As long as you want to. Keep it refrigerated if it gets too hot in your grocery storage area.

Available in 30g, 200g and 500g size. Call or whatsapp us on +91-7777048983 for placing your orders in Mumbai, Bangalore, Pune or Indore. Courier charges applicable.

Our mix includes crunchy carrots, vibrant beetroot, tasty cauliflower, savory leek, and zesty radish.

You bet! MAVI’s fermented veggies are entirely vegan and brimming with wholesome, delicious plant power.

They have a tangy flavor, but they won’t set your taste buds on fire!

Keep them in the fridge to maintain their crunch and tangy flavor. Seal the jar tightly after each use.

Totally! MAVI’s fermented veggies are made without any preservatives, artificial flavors, or colors; just pure, wholesome goodness!

Add them to salads, tacos, or sandwiches for an instant flavor boost.

Absolutely! They make a crunchy, tangy snack that’s perfect for munching any time!

Yes. They’re vegan, gluten-free, and fit well into many different dietary preferences.

They’re packed with probiotics, bursting with flavor, and made from fresh, high-quality, locally sourced, organic ingredients.

Kimchi originated in Korea and has been a beloved staple for centuries in the whole Oriental South East Asia Region including Japan and China.

We call it Vegan Kimchi because it’s a veggie-only celebration! No seafood crashing the party – just bold flavors and crunchy goodness that’s 100% plant-based. It’s kimchi that’s all about the green!
Stereotypically in Korea, Kimchi may contain fish, prawn, crabs or octopus (Don’t believe us- Watch Kimchi Nation on Netflix).

Kimchi is an excellent probiotic which not only helps your digestion but also boosts immunity and is one of the best sources of Vitamin C on the planet. It is making waves in India, thanks to K-drama fans and adventurous eaters! It’s the tangy twist that’s spicing up everything from curries to sandwiches – who knew fermented veggies could be so cool?

We ferment our kimchi for about 4-6 weeks – plenty of time for those veggies to soak up the spicy goodness and become tangy superstars with good bacteria and acids for the body! It’s like a flavor journey where patience equals deliciousness!

Kimchi is like the immortal legend of vegetables – it can last for months in the fridge, getting tangier and more complex with age! It’s the veggie that just won’t quit, getting tastier and healthier with time.

The best way to enjoy kimchi? The choices are endless! Pair it with rice, ramen, or savor it straight from the jar. It makes a fantastic sidekick for burgers, sandwiches, rolls, or a simple Indian khichdi. A recommended serving is about 15-25 grams with your meal for that perfect spicy kick.

Absolutely! Kimchi straight from the jar is a deliciously spontaneous treat – just dive in and enjoy the tangy goodness whenever the mood strikes!

Definitely! It’s rich in probiotics, Vitamin C & K, acids and enzymes, which could support digestion and overall well-being. Plus, its low-calorie count makes it a flavorful, healthy and guilt-free addition to your diet!

We’ve got two fabulous flavors of vegan kimchi: crunchy cabbage and zesty radish! Available in both 200g and 500g sizes, so you can choose your perfect spicy sidekick for any meal. Dive into the veggie goodness!

MAVI’s Ginger Ale is naturally carbonated, creating a refreshing fizz that enhances the bold ginger flavor – no artificial carbonation here!

Nope. MAVI’s Ginger Ale is made with only organic ingredients, free from preservatives and additives.

Yes! Our artisanal Ginger Ale is naturally gluten-free, perfect for everyone to enjoy.

Sip it chilled, mix it into cocktails or mocktails, use it in smoothies, create a float with ice cream, or pair it with savory dishes for an extra zing.

Definitely! It can add a zing to marinades, dressings, or even as a unique ingredient in desserts.

Yes indeed! It’s a bubbly adventure in every sip; kids can enjoy the refreshing taste without any worries!

Made with real ginger, MAVI’s Ginger Ale may act as a digestive aid, support immune function, and help keep you hydrated; all in a naturally fizzy, refreshing drink!

To enjoy MAVI’s ginger ale to its fullest, simply chill the bottle. Fermented food can be kept for a longer time; best to keep it refrigerated. Do not shake. Open Carefully. Tighten the cap after each use.

We have two delightful options: the Original Ginger Ale and the refreshing Hibiscus Ginger Ale.

Like your partner after 7 years of marriage. It is almost zero on sugar and tastes like soda water. But can be quite fizzy and depending on the fruit added during the second ferment may have a certain flavour.

Well, its amazing how everything is different but may lead upto something similar and super healthy. Also the flavours are so good. Its like a backpacking trip during a gap year, you cant just do it for a week and to one city. Exploring is the key.

1st ferment – Filtered/boiled water, high mineral organic cane sugar or jaggery and water kefir grains.

2nd ferment – Water kefir from 1st stage and fruits/herbs and spices.

Yes loads of them including and not limited to species of Lactobacillus, leuconostoc, acetobector etc

Yes, fermented food by the very virtue of the process contain vitamin B&C and also vitamin B-12. 65% of world population especially vegetarians are Vitamin B12 deficient (indicators may be – eye bags and low energy levels.)

Kefir contains a type of Pre-biotic called Kefiran which promotes growth of good gut bacteria. Kefir in general is good for
– Good for digestion
– improves gut health
– improves immunity
– is known to help fight cancer and other lifestyle related diseases.

If my mom can have it then everyone can have Kefir except may be
– Pregnant women and toddlers.
– People with Small Intestine Bacterial overgrowth(SIBO). Always remember to introduce new things carefully into your regime, no matter how healthy they are.

Please refrigerate the bottles and consume within 30-60 days.

Available in 300ml and 500ml size.
Call or whatsapp us on +91-7777048983 for placing your orders.

• Store the bottles straight in the fridge if possible.
• Keep them refrigerated under 6^oC for best results.
• Don’t shake before opening the bottle.
• Turn the cap slowly to open and when you hear the fizz then stop and let the fizz settle down and continue to open slowly to avoid spillage.
•  Consume the bottle asap once opened. After opening the air gets inside the bottle and fermentation speeds up changing the flavour and making the drink tarty.
• Feel free to add a sweetener of your choice in case the beverage is a little tangy for the taste.
• *Pro tip for Newbies – while opening, Keep a glass or a bowl under to catch any spillage.

The list is endless but we will try and list out some for you –
a. Detoxify the blood
b. Reduce cholesterol level
c. Reduce atherosclerosis by regeneration of cell walls
d. Reduce blood pressure
e. Reduce inflammatory problems
f. Alleviate arthritis, rheumatism, and gout symptoms
g. Promote liver functions
h. Normalize intestinal activity, balance intestinal flora, cure hemorrhoids
i. Reduce obesity and regulate appetite
j. Prevent/heal bladder infection and reduce kidney calcification
k. Stimulate glandular systems
l. Protect against diabetes
m. Increase body resistance to cancer
n. Have an antibiotic effect against bacteria, viruses, and yeasts
o. Enhance the immune system and stimulate interferon production
p. Relieve bronchitis and asthma
q. Reduce menstrual disorders and menopausal hot flashes
r. Improve hair, skin, and nail health
s. Reduce an alcoholic’s craving for alcohol
t. Reduce stress and nervous disturbances, and insomnia
u. Relieve headaches
v. Improve eyesight
w. Counteract aging
x. Enhance general metabolism
y. Balances body’s pH and makes you happier.
z. WE SERIOUSLY HOPE THAT THE ABOVE LIST SUFFICES

MAVI’s Commbucha is basically fermented tea rich in probiotics, antioxidants and other beneficial acids. In the first go, it might sound like a health drink, which it undoubtedly is but there is much more to MAVI’s Commbucha than that. Other than the obvious health benefits, it tastes great and we ensure to get you seasonal flavours like jamun, Apple and guava along with the perennial ones. The reason we are experimenting and innovating with the drink so much is because we see it in different avatars, it is a perfect for social drinking as a non-alcoholic drink as well as a mixer. So, for the next house party you have, start with a bottle of MAVI’s Commbucha!

For the obvious health benefits such as better digestion, providing energy boost and maintaining a detox process. -At MAVI’s, other than the regular flavours, we get you some delicious seasonal flavours. We experiment with all the fruits we can get our hands on. -We truly believe in a sense of community, hence, most of our raw materials are procured from local farmers. So, your bottle of MAVI’s Commbucha carries love from all over the country

The answer my friend, is fermenting in the jar or a big ass brewing vessel! The process of fermentation takes about 10-15 days during which the yeast converts sugar into alcohol and the bacteria being good flatmates eat up the alcohol to give the healthy acids, enzymes, probiotics and of course the vinegary taste. At MAVI’s, we then add different fruits to it.

Each individual has their own capacity so, but start with a 100-200ml and then slowly build it up. We do a special offer for Booch-addicts like U.

Well, Whenever you want to..Generally in the morning the absorption of the good bacteria tends to be better, so for the best results it can be consumed them. Although it can also be consumed any other time, as a healthy substitute to fizzy, caffeinated or alcoholic drinks. Try doing it with your meals or while you cuddle watching netflix or chilling with your homies over a game of poker/scrabble. A post dinner Commbucha is known to give a great start the next morning.

• Store the bottles straight in the fridge if possible.
• Keep them refrigerated under 6^oC for best results.
• Don’t shake before opening the bottle.
• Turn the cap slowly to open and when you hear the fizz then stop and let the fizz settle down and continue to open slowly to avoid spillage.
•  Consume the bottle asap once opened. After opening the air gets inside the bottle and fermentation speeds up changing the flavour and making the drink tarty.
• Feel free to add a sweetener of your choice in case the beverage is a little tangy for the taste.
• *Pro tip for Newbies – while opening, Keep a glass or a bowl under to catch any spillage.

Two stage anaerobic fermentation. In the 1st stage the bad bacteria die because of salt and good bacteria survive. 2nd stage, all sugar is converted to lactic acid which preserves the vegetables, gives the tangy taste of sauerkraut and also helps the growth of lactobacillus organisms.

Sauerkraut like all fermented food is a superb source of

• Probiotics,
• anti-oxidants,
• Vitamin B-complex including vitamin B12
• Upto 7 times vitamin C of a lemon/orange
• Vitamin K
• Calcium
• Iron
• Folates

• Improves digestion
• Helps fight Cancer
• Builds immunity
• Reduces stress
• Improves hair, skin and nail quality
• Reduces cravings

Kimchi is a South East Asian preparation with more spices, ginger and Chilly with green cabbage while the original Sauerkraut is European and contains just green cabbage and salt. Both are equally healthy but the cuisines have made an impact on the preparation.The high protein diets which is sea food SE Asia or meat in Europe needs probiotics for easy digestion of protein and prevent flatulence. That’s why you will find Sauerkraut/Kimchi in every meal in these regions.

It is our own version of the Sauerkraut which is a cross between kimchi and Sauerkraut. It contains organic Green Cabbage, Blue Cabbage, beetroot, carrot, garlic and Himalayan pink salt.
The Blue Cabbage helps in obtaining Vitamin K during the fermentation and garlic gives it a nice flavour and also is a super food against viral infections and cancer.

Keeping our childhood friends in mind, we do Clasiq Sauerkraut too without any root crops (grown under ground).

Fermented cabbage is a great way to help your body. Cruciferous vegetables are packed with minerals and vitamins. When consumed in moderation it can be of great benefit to your digestion including preventing several types of cancer.

Sauerkraut is not preserved using any external chemicals or additions. It preserves itself because of the healthy acids produced during the fermentation process.

MAVI’s Sauerkraut is fermented for atleast 6-8 weeks. This is because sauerkraut has loads of vitamin B and C like other fermented products but Vitamin K only starts appearing after about 6 weeks of fermentation. So MAVI’s Sauerkraut is the healthiest kid in the playground.

Yes Yes yes, Kids should be taught early the benefits of fermented food and how to use them to our advantage

1. In the salad
2. In the wraps/sandwiches
3. Along side your meal like a pickle
4. As a topping on you chips.
5. Just a tablespoon as a pre-meal salad.

Fermented food can be kept for a long time. Label says 6 months. Best to keep it in the refrigerator. And enjoy whenever you can.

Available in 200g and 500g size.
www.mavispantry.com
Call or whatsapp us on 7777048983 for placing your orders in Mumbai, Bangalore, Pune or Indore

a. High in Vitamin C
b. Contains Vitamin A B and B12
c. Great for digestion
d. Promote liver functions.
e. Normalize intestinal activity, balance intestinal flora, cure hemorrhoids
f. Contain Tibicos, which helps revitalize tissue post trauma and recurring infection
g. Helps weight loss
h. Enhance the immune system and stimulate interferon production
i. Relieves colitis

MAVI’s Tepache is a non-alcoholic drink made of ripe pineapples and spices like cinnamon, clove and star-anise are added to give it a pleasant spicy sweet smelling flavour. We make it traditionally with the whole fruit and not just the peel and rind.

a. The drink is naturally very fizzy and serves as a good replacement for sodas, colas and juices
b. For loads of Vitamin C and low sugar content.
c. For the obvious health benefits such as better digestion, providing energy boost
maintaining a detox process
d. We truly believe in a Local, seasonal and Organic that makes Tepache special as it is only available when organic pineapples are available.

Tepache is prepared by fermenting pineapple with raw sugar and select spices for days until sugar is consumed leaving behind a fizzy, crisp drink.
The process of fermentation takes about 2-3 days during which the yeast converts sugar into alcohol and the bacteria being good teammates eat up the alcohol to give the healthy acids, enzymes, probiotics etc.
Too long a ferment can turn tepache into Pineapple vinegar which is quite tarty

Tepache tastes like a slightly tangy Pineapple juice. Has spice mixed wine like smell.
The regular users tend to like the older bottles (which are tartier and fizzier) while the newbies like the sweetish ones.

It’s an all day drink.
Turns out it is a great mixer as well for your cocktails and mock-tails

Traditionally Tepache is mixed with beer to increase its alcoholic content while making
for an easy cocktail.
Pineapple Rum like Malibu or Goan drink Cabo are brilliant.Think Pina-colada but with Tepache in the mix. (Scroll at the end for recipe) Other than the most popular mixes above,Gin and Vodka also pair well with Tepache.

No, it has been around for centuries and is a feature at Taco stalls in Mexico, just like we have lemon soda shops next to Bombay Sandwich shops.
In India, the trend has just started gaining momentum

MAVI’s Tepache is available at select Natures Basket around Mumbai, gourmet stores in Pune, Jaipur and Indore and we do regular home deliveries in Mumbai, Pune, Indore and Jaipur.

Refrigerator/chiller. Not in the bank, it wont give you the same returns as when consumed.

No, MAVI’s Tepache is a non-alcoholic drink. However if should always be stored in refrigerator to prevent any accidental alcohol formation.

Yes, Its au naturale, and sometimes can be really fizzy. Just think of it as a soda bottle shaken for mischief and open carefully. That’s why it can be a great replacement for all your artificial drinks.

Yes, but it is a good idea to keep the quantity really small. During pregnancy the body goes through lot of hormonal changes and even healthy adjustments in diet need to be done carefully.

If shaken, an overflow can occur due to the natural effervescence. To mix the sediment, we recommend tilting the bottle gently back and forth.

Fermented food doesn’t go bad in general but tepache can get a tad too vinegary for an indian palate. So drink it up and if it is too vinegary, put it in your smoothy or mix with a juice.

A little to make it palatable. There may be some traces of raw organic cane sugar still in the bottle.

Yes and No. In general its great to include fermented food and beverages in your diet but some Ayurvedic diets don’t recommend fermented foods with them.

Bromelain is an enzyme present in the stems of pineapples, although it exists in all parts of the fresh pineapple. It is one of the best anti-inflammatory agent present in nature and is used widely in folk and modern medicines

AccordBuy 30 bottles of any MAVI’s beverage, pay for only 27 bottles and get free home delivery every 10 days of the freshest brew possible. You can add MAVI’s Commbucha or Beetkvass to your subscription for varietyion Content

We try and deliver the order to your doorstep ASAP but may take upto 3-5 days or availability of organic pineapples

• Store the bottles straight in the fridge if possible.
• Keep them refrigerated under 6^oC for best results.
• Don’t shake before opening the bottle.
• Turn the cap slowly to open and when you hear the fizz then stop and let the fizz settle down and continue to open slowly to avoid spillage.
•  Consume the bottle asap once opened. After opening the air gets inside the bottle and fermentation speeds up changing the flavour and making the drink tarty.
• Feel free to add a sweetener of your choice in case the beverage is a little tangy for the taste.
• *Pro tip for Newbies – while opening, Keep a glass or a bowl under to catch any spillage.