Kanji
Instructions:
1. Prepare the Ingredients
- Crush the mustard seeds using a mortar and pestle.
- Chop the carrots and beet into long, thick strips.
2. Fermentation Process
- In a clean glass jar, combine the crushed mustard seeds, chopped carrots, beet, salt, and filtered water.
- Stir well and cover the jar with a lid.
3. Allow to Ferment
- Place the jar in a sunny spot for at least 5–7 days to ferment.
- Stir the mixture daily with a wooden spoon.
4. Strain and Store
- Once the drink develops a tangy flavor, strain the liquid.
- Transfer it to a clean bottle and refrigerate before serving.
Special Comments
Kanji is a traditional probiotic-rich drink known for its tangy, slightly spicy taste. It's a powerhouse of gut-friendly bacteria, aids digestion, and boosts immunity. Best served chilled, it’s a refreshing and healthy beverage, especially during the Holi season!
Kanji
Notes/ Precautions
Use filtered water to avoid any impurities interfering with fermentation.
Fermentation time depends on the temperature; warmer climates may speed up the process.
Avoid metal spoons —always stir with a wooden spoon to prevent reactions.
Check for natural fizzing —this indicates successful fermentation.