Kanji, a vibrant fermented beverage originating from India, is more than just a delicious drink; it's a powerhouse of probiotics beneficial for gut health. This traditional recipe, using readily available beetroot and carrots, offers a naturally sweet and tangy flavor profile, unlike anything you've likely tasted before. Beyond its delightful taste, Kanji boasts a wealth of health benefits, potentially aiding digestion, boosting immunity, and even improving skin complexion. Its simple preparation makes it an accessible addition to a healthy lifestyle, perfect for those seeking a natural way to support their wellbeing.
This ancient Indian recipe is surprisingly easy to make at home. Ready to experience the amazing benefits of homemade Kanji and add a delicious, healthy twist to your daily routine? Let's dive into the step-by-step instructions to create your own batch of this gut-loving beverage.
Tools Needed
- Mortar and pestle
- or Mixer grinder
- Glass jar
- Muslin cloth
Ingredients
- Beetroot: 1 medium
- Carrot: 1 medium
- Raw Turmeric: 1 small piece
- Amla (Indian Gooseberry): 1
- Yellow Mustard Seeds: 2 tablespoons
- Black Salt: ½ teaspoon
- Asafoetida (Hing): a little
- Water: as needed
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Spices
- Peel and chop one medium beetroot, one medium carrot, one small piece of raw turmeric, and one amla into small pieces.
- Grind two tablespoons of yellow mustard seeds coarsely using a mortar and pestle or mixer grinder.
Step 2. Combine and Season
- Transfer the chopped and ground ingredients into a glass jar. Avoid using metal or plastic containers.
- Add the ground mustard, ½ teaspoon of black salt, a little asafoetida, and enough water to fill the jar.
- Mix well with a spoon.
Step 3. Ferment the Kanji
- Cover the jar with a muslin cloth (do not use a lid).
- Keep the jar in a warm place for four days. Stir once daily. You can also place it in the sun during the day.
Step 4. Grind the Ingredients
- Grind all the chopped ingredients separately into small pieces.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- If black carrots are unavailable, beetroot can be used as a substitute.
- Consume 1-2 glasses daily.
- After four days of fermentation, the Kanji will taste slightly sour.
- You can consume the beetroot and carrot pieces added to the Kanji.
- You can give small amounts to children.
Nutrition
- N/A
FAQs
1. How long does Kanji take to ferment?
Kanji typically ferments for 2-3 days at room temperature, but it can take longer depending on the temperature and your environment. You'll know it's ready when it develops a slightly fizzy, tangy taste.
2. Can I use other vegetables besides beetroot and carrots?
Yes! Many vegetables work well, including turnips, radishes, and even ginger. Experiment to find your favorite combination!
3. How long can I store homemade Kanji?
Refrigerate your finished Kanji to slow down fermentation. It should last for about a week or two in the fridge. The longer it sits, the more tart it will become.
Making your own Kanji is a rewarding experience, offering a delicious and healthy drink brimming with probiotics. Enjoy the vibrant flavors and the knowledge that you're nurturing your gut health with every sip. So, gather your ingredients and embark on this simple yet fulfilling journey to a healthier, happier you!