BrewNourish

10/03/2026

Ever seen carrot soda explode with natural bubbles? 🥕

This homemade fermented carrot soda is naturally fizzy, probiotic rich, and incredibly refreshing. Made using a simple carrot bug fermentation, this drink is packed with natural vitamins and beneficial bacteria.

No artificial soda.
No preservatives.
Just real fermentation magic.

Watch till the end to see the natural carbonation burst!
For full recipe watch the link provided :
https://youtu.be/U8Sjhh9rt4c?si=anEucG5Bu-x1rIJm

Follow Brewnourish for more fermentation recipes and healthy probiotic drinks.

25/02/2026

Why I PREFER to use 3% salt in my FERMENT.

3% salt isn’t a trend. It’s controlled fermentation science.

16/01/2026

Fermentation and spoilage can look similar —
but they are not the same.

This reel shows the key difference between
healthy fermentation and food that has gone bad,
and why knowing this matters when fermenting at home.

This is Episode 3 of my fermentation series.

The full detailed video is coming soon,
where I explain common mistakes,
why fermentation fails,
and how to prevent spoilage.

Follow Brewnourish you tube channel
for more fermented and healthy food recipes.

20/11/2025

In today’s video, I’m sharing my authentic Amla Kanji recipe — a probiotic-rich winter drink that supports gut health, digestion, and immunity.
This is a naturally fermented drink, so salt ratio and ingredients matter a lot. Here’s exactly how I made it:
🧪 Ingredients & Ratios (Safe Fermentation Guidelines) :
Raw Amla: 275 g
Fresh water: 1225 g
Total weight: 1500 g
Salt: 2% only → 30 g
Do not add less or more.
Less salt attracts bad bacteria
More salt is not good for health
Use Himalayan or sea salt (avoid iodised table salt)

🌶️ Seasoning Mix
Grind coarsely:
4 g black mustard
8 g yellow mustard (double the black)
4 g raw black pepper
5 g turmeric powder (fresh turmeric is also fine)
Mix everything well with the Amla and water.

🧫 Fermentation Process :
Keep the jar at room temperature for 2–3 days
My room temperature: ~28°C, perfect for fermentation
If your place is too hot, place the jar in a cool corner
After 3 days, your kanji will turn slightly tangy and beautifully coloured
Before serving, always mix well.

🍹 Taste & How I Drink It :
Tangy, earthy, slightly spicy kick
I usually drink it 1–2 hours before lunch
Or with evening snacks
This batch in the video is after 10 days — still perfectly good because my room temperature stays moderate.
If your home is warmer, store it in the fridge after fermentation.

❤️ Why Amla Kanji?
Boosts gut health
Supports digestion
Rich in probiotics & Vitamin C
Great for winter immunity

📌 If you found this helpful, don’t forget to LIKE, SHARE & SUBSCRIBE to Brewnourish!
Let me know your favourite fermented drink in the comments!

15/11/2025

Twenty years ago when I moved from India to Singapore, I was shocked to see people drinking ice-cold tea and coffee!
Back home, chai always meant hot, steaming, and comforting.
But today… this Cold Brew Fruit Tea has become one of my absolute favourites. 🍓🍋🌿✨

My simple formula → 1 fruit + 1 citrus + 1 herb + any tea you love
Today’s mix: Strawberry + Mint + Lemon + Earl Grey — fruity, citrusy, and super refreshing!

It takes just 5 minutes to prep and 12 hours to naturally brew — the perfect drink for sunny days. 🌞
Try it once… you’ll never go back to plain tea again 😍

Which flavour combo should I make next? Comment below 👇💬

✨ If you enjoy easy fermented drinks, teas, kombucha, and gut-friendly recipes… follow my YouTube channel Brewnourish for more! 💛
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22/09/2025

Turkish Street Food 😋

01/09/2025

Onekei IBS niye jigasa koren tader jonne ei post .

ইরিটেবল বাওয়েল সিনড্রোম কেন হয়? লক্ষণ কি? IBS: Causes, Symptoms & Risk Factors𝐃𝐑 𝐒 𝐀 𝐌𝐚𝐥𝐥𝐢𝐜𝐤MBBS, MD, ...