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Probiotic Pickles

★★★★★

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🥒TempeWala · Probiotic Pickles

Pickled Without Vinegar.
Fermented With Time.

Shop Pickles → See the science ↓

🌶️ Kimchi

🥗 Sauerkraut

🌶️ Spicy

Kimchi

Lacto-fermented napa cabbage. Spicy, tangy, tart — no fish sauce, fully plant-based.

₹299

₹149

Up to 50% off with Tribe Tokens

🥗 Classic

Sauerkraut

Raw, preservative-free lacto-fermented cabbage. Classic German, made in Bangalore.

₹299

₹149

Up to 50% off with Tribe Tokens

Up Next Sauerkraut

🌶️ Kimchi

🥗 Sauerkraut

🚚

Free Delivery

On orders above ₹1,500

📍

Made in Bangalore

Our factory. Not outsourced.

⚡

Same-Day Dispatch

Order before 3 PM IST

🔬

Live Cultures

Lab-tested every batch

↩️

Easy Returns

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Salt. Water. Time. That's All Pickling Needs.

✓ Fermented in Bangalore

✓ Zero additives

✓ 4 food scientists

✓ Indonesian tradition

Somewhere along the way, the pickling industry replaced lacto-fermentation with vinegar. Faster. Cheaper. Shelf-stable. And completely devoid of the probiotic benefits that made fermented vegetables valuable in the first place. Our pickles use traditional lacto-fermentation — salt, filtered water, and the naturally occurring Lactobacillus on the vegetable itself. The result is something that looks like a pickle, tastes like a pickle, and actually does something for your gut.

The Honest Comparison

You've Read The Labels.
So Have We.

Metric

Commercial Pickles

TempeWala

Process

Vinegar + heat

Natural lacto-fermentation

Probiotics

Zero — pasteurised

Live + active

Salt type

Iodised

Natural mineral

Preservatives

Sodium benzoate

None

Gut benefit

None

Actual Lactobacillus

The Range

Pick Your Probiotic.

Spicy

Lacto-Fermented Vegan

Kimchi

Lacto fermented napa cabbage with gochujang chilli and Asian vegetables. Spicy, tangy, tart — no fish sauce, no whey. Fully plant-based.

Lacto-Fermented B12 Rich

Sauerkraut

Lacto fermented napa cabbage — raw, preservative free, sugar-free, gluten-free, dairy-free. Classic German, made in Bangalore.

The Entire Ingredient List

Salt. Water.
Vegetables.

That's it. No vinegar to fake the tang. No preservatives to extend the shelf life artificially. No citric acid to correct what fermentation already handles naturally.

🧂

Salt

Natural mineral salt — iodine-free so it doesn't kill the Lactobacillus we're trying to grow.

💧

Water

Filtered. The brine that the bacteria live in and the sour flavour comes from — nothing else.

🥦

Vegetables

Sourced seasonally. Whatever is freshest and most flavourful — the fermentation does the rest.

Some variants include: ginger, garlic, chilli — all whole, all real. Ingredient lists don't get shorter than this.

Questions About Fermentation?

We get a lot of them. Here are the honest answers.

Vinegar pickles are soaked in acetic acid — they taste sour immediately but they're not fermented. No bacteria, no probiotics, no gut benefit. Lacto-fermented pickles use salt to create an anaerobic environment where naturally occurring Lactobacillus bacteria on the vegetables convert sugars into lactic acid. That lactic acid is the sour flavour — and the bacteria producing it are still alive in every jar.

Yes — always. Unlike vinegar pickles (which are shelf-stable because nothing is alive in them), our pickles contain live bacteria that are actively fermenting. At room temperature, fermentation continues and the pickles get sourer over time. Refrigeration slows the bacteria down — they stay alive, but the sour level stays where you want it. Once opened, consume within 4–6 weeks.

Unopened and refrigerated, our pickles are good for 3–4 months. Once opened, consume within 4–6 weeks, always keeping the jar sealed and refrigerated. If you see bubbling after opening, that's normal — it's the bacteria continuing to work. If you ever see mould (which shouldn't happen if the vegetables stay submerged in brine), discard it and contact us.

Completely. Salt + water + vegetables. The Lactobacillus bacteria are naturally present on the vegetable skin — no starter culture is added. There is no dairy-derived culture (some kimchi uses whey), no fish sauce (many Korean kimchi use it), no animal-derived anything. Every TempeWala product is 100% vegan — it's non-negotiable for us.

We lab-test every batch before dispatch. Each jar is tested for live Lactobacillus count — we only ship when the count meets our minimum threshold. You can also tell visually: slight bubbling or cloudiness in the brine is a sign of active fermentation. Clear, vinegar-sharp brine usually means pasteurisation (or vinegar). Ours will look and smell like something is alive in there — because it is.

Absolutely — the brine is some of the most probiotic-dense liquid in the jar. Pickle brine as a morning shot (like apple cider vinegar, but better) is a legitimate gut health practice. Use it as a salad dressing base, mix into hummus, deglaze a pan with it, or just drink a spoonful straight. Don't discard it.

Pair with dal, rice, sabzi — the classic Indian way. The Kimchi-Style Cabbage works incredible in wraps, grain bowls, and on top of our Kripik Chips. Fermented Carrots work well as a taco topping or salad component. The Fermented Cucumber is excellent alongside any fried food — the acidity cuts through fat in a way vinegar pickles can't because the flavour is more complex. The Mixed Vegetable goes with everything.