Kaali Billi on Brown Living™

Kaali Billi

Go with your gut...

Kaali Billi is a small, mission-driven collective of educators, architects, and young people from Sevagram crafting gut-loving ferments like kombucha, sauerkraut, and seed butters. We blend science, tradition, and playfulness to make probiotic-rich foods that feel familiar, taste exciting, and fit into everyday Indian life. Rooted in sustainability and fair trade, we reuse jars, work with local partners, and build a community that quite literally goes with its gut.

About Kaali Billi

Kaali Billi was born in Sevagram, Maharashtra, to educators, architects, and young entrepreneurs passionate about gut health. While nudging local youth toward small businesses, we started our own—employing UG students in upskilling roles. After working in an Illinois, USA kombucha brewery, we returned with creatively desi flavours for India. Origin Story Home ferments evolved into our playful "black cat" brand: zero-additive kombucha, sauerkraut, flaxseed butters, Adivasi wild honey—sourced ethically from local farmers. Mission-Driven Growth From flea fests to 2,000 units/month, we scale sustainably and are working on zero-waste recycling. Why are we called “Kaali Billi”? Depends on whom you ask. But we all love billis of every colour, shape, and size. The ominous cloud around kaali billis intrigues us. Just like our kombucha, our billis ask you to - follow your gut!

Mission Statement

Desi probiotics from local farms. Upskill Sevagram youth. Zero-waste scaling. Go with your gut...

Impact Created

Kaali Billi forges strong ties with livelihood organisations while nurturing an ever-growing subscriber community that cherishes our clean-label, gut-healthy ferments. Community Partnerships Deep relationships with Adivasi-focused groups for ethical wild honey sourcing and local farmer networks ensure fair trade and traceability. Subscriber Loyalty Thriving base appreciates zero-additive probiotics via subscriptions (20% off, recycling pickups), driving repeat orders and word-of-mouth growth. Youth & Livelihoods Mentoring young entrepreneurs—one launching their venture next week—multiplies impact through upskilling and shared small-business success.

Impact Metric	Value
Overall employment created	7
% of Women Employees	40%
Number of Artisans Empowered	1

What are the causes you support?

Employing People from Underserved Communities, Plastic Neutral

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What is the manufacturing process?

Kaali Billi follows a small-batch, artisanal manufacturing process for fermented products like kombucha, sauerkraut, and nut butters, emphasizing zero additives, sustainability, and quality control. Kombucha Production Brew tea base using RO water and blended organic loose leaf tea. Cool, add sugar (no extras), starter tea, and thick SCOBY; ferment at 27-29°C for 5-10 days with aeration for speed. Bottle in recyclable glass, secondary ferment for carbonation. Each batch is 70-90 liters.Sauerkraut & Others Shred cabbage, salt-massage for brine, ferment anaerobically 2-4 weeks. Flaxseed peanut butter: roast, grind with natural flavors. Wild honey sourced directly. All zero-waste ops.

What are the ingredients/materials you use?

Kaali Billi sources premium, natural ingredients from local farmers and ethical partners: sulphur-free sugar, organic Assam black/green tea, cold-pressed fruit/tuber juices, organic cabbage, flavouring agents, peanuts, flaxseeds—all chemical-free, no added sugar/preservatives. Kombucha (11 Flavors) Organic Assam black/green tea, sulphur-free sugar (fermented), live SCOBY, cold-pressed juices/flavors (honey-ginger, rose, beetroot-lemon, etc.) from local farms. Sauerkraut Organic cabbage, sea salt, local spices (chilli, coriander, ginger-garlic). Flaxseed Peanut Butter Local peanuts/flaxseeds (salted/chocolate)—pure roasted. Honey & Packaging Wild forest honey from organization supporting Adivasi livelihoods in Central India; hibiscus soda natural. Recyclable glass.

How do you source your raw materials/ ingredients?

As explained above, Kaali Billi sources raw materials directly from local farmers and ethical partners in Maharashtra and Central India to ensure freshness, organic quality, and fair trade support. Primary Sourcing Peanuts, flaxseeds, organic cabbage, natural flavouring agents: Maharashtra local farmers for traceability and sustainability. Cold-pressed juices from fruits/tubers (e.g., ginger, beetroot, pineapple): Regional producers emphasizing minimal processing. Organic Assam black/green tea: Assam tea estates Specialty Items Wild forest honey: Partnered organizations empowering Adivasi communities in Central India, preserving traditional harvesting. Sea salt/spices: Local, unrefined sources.

During its life and beyond, can your products be repurposed or composted at home?

These are chemical free food products. So in theory, they could be added to compost. Nut butters shouldn't be because they are oily. Glass bottles can be repurposed, or collected by us for recycling. Packaging is cardboard, which can be composted.

Adwait is an educator turned fermenter, who started Kaali Billi along with his students to make honest, accessible gut health foods while experimenting with community-first, sustainable business models. He now spends his time experimenting with gut healthy foods and building a subscription-led, reuse-driven brand from Sevagram.

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