Kanji is a fermented probiotic drink, traditionally prepared during winters and enjoyed during the Holi festival. It symbolises the transition in seasons while offering numerous health benefits. The best part? It’s incredibly easy to make at home! Tap to read its recipe and benefits.
Ingredients
Two medium cucumbers, two carrots, two tablespoons of mustard powder, one and a half tablespoons of red chili powder, 10-12 cups water, and salt to taste.
Preparation
Wash and peel the cucumbers and carrots, then cut them into long, thick strips. Place them in a large bowl.
Add Spices
Add salt, chili powder and mustard powder to the bowl. Stir well to coat the vegetables evenly with the spices.
Assemble the Kanji
Transfer the spice-coated vegetables into a glass or ceramic jar. Pour 10-12 cups of water into the jar.
Fermentation Process
Cover the jar with a muslin cloth and tie it tightly with a thread. Place it in the sun for 3-4 days to allow fermentation.
Important Step
Each night, bring the jar indoors, remove the muslin cloth, and stir it well before placing it back in the sun next day. Repeat this process daily until the kanji is fully fermented.
Ready to Serve!
Once the kanji turns slightly sour, strain the water and it's ready to drink! The leftover vegetables can be used as pickles by adding additional spices.
Health Benefits of Kanji
Kanji aids digestion, improves gut health, helps in boosting immunity, and reduces inflammation. It also helps in detoxification.
Information Credits
According to PubMed, Kanji is a plant-based probiotic rich in antioxidants, making it excellent for gut health. However, it is advisable to consult a dietitian before adding anything new to your diet.