Kanji (a delicious fermented probiotic drink)

Name: Kanji (a delicious fermented probiotic drink)
Total time: 300 s
Yield: 3 cups
Cuisine: Indian
Ingredients: 700 ml jar; 1 beetroot/carrot/both sliced or grated; 1 tsp himalayas rock salt; 1 tsp black salt; 1 tsp mustard seeds (small seeds if available) coarsely grinded; 1 pinch asafoetida powder; 600 ml chlorine-free water

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #healthy #baverage #drink

Kanji is a refreshing, delicious and healthy drink. It is high in antioxidants. Eleven strains of probiotic bacteria have been found in kanji. Hence it is extremely good for the gut and improves digestion.

It is a drink from Punjab traditionally served during Holi.

#mybestrecipe #healthy #baverage #drink

It is a drink from Punjab traditionally served during Holi.

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #healthy #baverage #drink

It is a drink from Punjab traditionally served during Holi.

#mybestrecipe #healthy #baverage #drink

It is a drink from Punjab traditionally served during Holi.

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Ingredients

5 min + 3-15 days

3 cups

700 mljar
1beetroot/carrot/both sliced or grated
1 tsphimalayas rock salt
1 tspblack salt
1 tspmustard seeds (small seeds if available) coarsely grinded
1 pinchasafoetida powder
600 mlchlorine-free water

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Steps

5 min + 3-15 days

1

In a clean jar, take water that is free of chlorine. If you have to use the water with chlorine then boil it, cool down and then use. Fill half the bottle first.
2

Add the salt and the black salt. Stir till it dissolves. Add the rest of the ingredients. Add more water to fill the jar till ¾ level.
3

Make 2-3 folds with a white fabric. Place it on the jar and fasten it with a rubber band. Keep the jar in a warm place/sunlight for minimum 3 days. Keep it longer (about 5-6 days) in winter. It should get fermented by then. Strain and Consume it at room temperature or cold. The veggies from the kanji can be used in salad.
4

Signs that the water is fermented: 1. it should taste sour. The more you keep, the more sour it gets. 2. It tastes delicious. 3. It has an earthen pugnent flavour
5

Note: 1. It is very important to maintain hygiene so as to avoid bad microbes getting added in it. So ensure to use very clean jar, spoon and the cloth. You can also heat up the jar under the sun just to be sure. 2. Do not over-ferment it. If you see any white fungus build-up, do not consume the kanji. 3. Keep the kanji refrigerated once it is fermented and use it up within a week.

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Priyangi Pujara @TheDivine

on March 28, 2025 15:51

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋