Probiotic Kanji Recipe: A Tangy, Fermented Delight
Kanji is a traditional Indian probiotic drink made by fermenting vegetables like carrots and beets with mustard seeds and spices. Known for its tangy flavor and vibrant color, kanji is not only delicious but also packed with probiotics, making it excellent for gut health. This easy-to-make drink is a winter favorite, traditionally enjoyed in North India, but its refreshing taste and health benefits can be relished year-round.
Why Probiotic Kanji?
Kanji is an excellent natural source of probiotics, which promote digestion, boost immunity, and maintain gut health. Unlike store-bought probiotic drinks, kanji is free of preservatives and additives, making it a wholesome and healthy choice. With its vibrant color, bold flavor, and ease of preparation, kanji is a must-try addition to your diet.
Ingredients for Probiotic Kanji
- Carrots: 2 medium, cut into thin sticks
- Beets: 1 medium, cut into thin sticks
- Water: 6 cups (filtered)
- Mustard Seeds (Rai): 2 tbsp, coarsely ground
- Salt: 1 tbsp (adjust to taste)
- Red Chili Powder: 1 tsp
- Turmeric Powder: 1/2 tsp (optional)
Step-by-Step Recipe for Probiotic Kanji
Step 1: Prepare the Vegetables
- Wash and peel the carrots and beets.
- Cut them into thin sticks or batons of similar size for even fermentation.
Step 2: Mix the Ingredients
- In a large, clean glass jar or ceramic pot, add the carrot and beet sticks.
- Add the coarsely ground mustard seeds, salt, red chili powder, and turmeric powder (if using).
- Pour in 6 cups of filtered water and stir well to combine.
Step 3: Begin the Fermentation Process
- Cover the jar with a clean cloth or muslin and secure it with a rubber band or string.
- Place the jar in a warm, sunny spot, ideally at room temperature.
- Stir the mixture once a day with a clean spoon to ensure even fermentation.
Step 4: Monitor and Taste
- Allow the kanji to ferment for 3-5 days, depending on the ambient temperature. In warmer climates, it ferments faster.
- Taste the kanji daily after the third day to check for the desired tanginess. The longer it ferments, the tangier it becomes.
Step 5: Strain and Serve
- Once the kanji has reached the desired tanginess, strain the liquid into a clean bottle or jar.
- Serve chilled, garnished with fresh mint leaves if desired.
Serving Suggestions
- Serve kanji as a refreshing drink during meals.
- Use the fermented vegetables as a side dish or salad topping.
- Pair with Indian snacks like pakoras or samosas for a tangy contrast.
Tips for Perfect Probiotic Kanji
- Use Filtered Water: To avoid contamination and ensure successful fermentation.
- Choose Fresh Vegetables: Fresh carrots and beets yield the best flavor and texture.
- Control Fermentation: Adjust the fermentation time based on your taste preference and ambient temperature.
- Store Properly: Once strained, store kanji in the refrigerator to slow further fermentation.
Nutritional Value (Per Serving)
- Calories: 30
- Carbohydrates: 6g
- Fats: 0g
- Protein: 1g
Conclusion
Probiotic kanji is a traditional Indian drink that’s as flavorful as it is healthy. Its vibrant color, tangy taste, and probiotic-rich content make it a delightful addition to your diet. Easy to prepare and loaded with gut-friendly benefits, this kanji recipe is perfect for anyone looking to enjoy a refreshing and nutritious beverage. Try it today and experience the magic of homemade probiotics!
Probiotic Kanji
Equipment
- Glass jar or ceramic pot
- Clean cloth or muslin
- Rubber band or string
- Spoon for stirring
Ingredients
Ingredients for Kanji
- 2 medium carrots cut into sticks
- 1 medium beet cut into sticks
- 6 cups filtered water
- 2 tbsp mustard seeds coarsely ground
- 1 tbsp salt adjust to taste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder optional
Instructions
- Prep carrots and beets, cutting them into sticks.
- Combine vegetables with mustard seeds, salt, chili powder, and turmeric in a jar.
- Add filtered water and stir. Cover with cloth and ferment for 3-5 days.
- Strain and chill before serving.
Notes
- The fermented vegetables can be used as a tangy side dish.
- Store strained kanji in the refrigerator for up to a week.
- Adjust spice levels to suit your taste.
