Several years ago, Abha’s husband developed a severe gut infection and had to be hospitalised. The powerful antibiotics that saved him also wiped out much of the beneficial bacteria in his gut. His doctor warned that unless the gut microbiome was rebuilt, the problem could easily become chronic.
Determined to restore his gut health naturally, Abha began researching probiotic foods. Her search led her first to kefir, one of the most potent natural probiotic foods, which she soon started making at home. As his gut health gradually improved, her interest in fermentation deepened and she began exploring a wider range of traditional probiotic foods and drinks.
Curiosity soon turned into experimentation. In her kitchen, Abha began working with fermented ginger ale, beetroot kvass, cultured vegetables, and eventually kombucha.
Among them, kombucha captured her imagination. Its living cultures, evolving flavours, and remarkable versatility inspired her to refine a brewing process centred on slow fermentation, natural ingredients, and careful small-batch craftsmanship.
What began as a personal effort to restore gut health gradually grew into Abha’s Probiotics — an artisanal venture dedicated to creating fermented drinks that improve gut health while offering vibrant, refreshing flavours.
Eight years later, this journey continues to be guided by care, curiosity, and the belief that it is never too late to create something meaningful.