Probiotic Kanji
A tangy, fermented Indian drink made with carrots, beets, and spices. Perfect for gut health and digestion.
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.
