CARROT KANJI / INDIAN KOMBUCHA / PROBIOTIC DRINK - Homemade

“Kanji” is a Miracle Drink to Level-up your winter. Some call it “Indian Kombucha”. In the olden times “Kanji” was a popular fermented drink in the north of India, due to its probiotic properties formed from naturally occurring bacteria and yeast, during the fermentation process. With passing time in this fast paced world where we are looking for food short-cuts, ease and convenience, this probiotic drink was forgotten and now Kanji is coming back to popularity as we are becoming conscious of our gut health and to keep it naturally healthy.

 

Probiotics are mostly found in cultured milk and fermented foods. Our daily intake of foods fails to provide enough probiotics to our body. Hence, you must consider having probiotic drinks.

 

“Kanji” drinks were traditionally consumed to aid digestion. It keeps the gut healthy during winter. It takes 3 – 5 days for “Kanji” to ferment as per one’s taste and once fermented, refrigerate in a glass bottle for up to a month.

According to WHO, probiotics are “live microorganisms” which when consumed in adequate quantities offer various health benefits. Some of the health benefits that “Kanji” can help to improve the quality of our life by tenfold are:

·    Boosting immunity.

·    Reducing cholesterol.

·    Lowering blood pressure.

·    This drink has fiber content and the healthy bacteria helps to promote healthy bowel movement. 

·    Packed with a variety of nutrients such as potassium, vitamin C, vitamin A, manganese, few vitamins B as well.

·     A powerhouse of antioxidants and prevents eczema in children.

·    Good gut micro-organisms that detoxifies the liver and aids digestion.

·    Natural healthy drink, to aid weight loss and low-calorie count.

·    Good for maintaining hydration levels.

 

Prep Time:5 mins  Time:Steep for 3-5 days

Servings: 5 cups. Recommend to consume only 1 cup daily

“Kanji” is prepared using black (dark purple) carrots. If the black carrots were unavailable, then we can add couple of beetroot pieces to help darken the color of the drink. For today's recipe I did not have dark purple carrots, instead got organ-pink carrots but do check out my secret antioxidant ingredient what i added to enhance the colour. To instigate the fermentation process, you’ll also need white/black mustard seeds, sea salt and filtered water. These simple ingredients make-up for a unique and complex flavorful gut drink.

Ingredients:

• 2-3 Carrots (washed and cut into sticks)

• ½ teaspoon Yellow Mustard, coarse powder

• ¼ teaspoon Cayenne pepper / Chilly powder

• ¼ teaspoon Asafoetida (Hing) powder

• ¼ teaspoon Turmeric powder

• 2 teaspoons Sea-salt

• 5 cups Water

Procedure: 

Peel the carrots and cut them in long pieces about your finger size.

Preferably use yellow mustard. If unavailable, you may use black mustard seeds. Crush the mustard seeds in a mortar pestle or coarsely grind. Pat off the mustard seeds black cover.

Take water in a deep vessel and bring it to boil.  Add in the carrots and boil it for 2 minutes.

Into this add in the spice powders (mustard, cayenne, hing, turmeric and salt), mix well and turn off the flame. Allow it to cool. Turmeric has antioxidant and anti-inflammatory properties and thus enhance the colour of the drink. Turmeric is my special ingredient.

Transfer the syrup and the carrots in a clean, dry, moisture free glass jar and close it tight with the lid. Let the jar sit on your window sill, in a sunny spot, for at least 3 to 5 days, stirring once daily with a dry wooden spoon.

Use a dry spoon to check the Kanji flavor and allow it to ferment more if you require more pungent flavour. Once the “Kanji” develops a tangy flavor that means the drink is fermented. Do not keep the jar under the sun after fermentation.

Remove the tangy pickled carrots that can be served as condiments to your meals and relish.

It is optional to strain the drink and discard the spice powder or just store in the refrigerator as it is. Chill and sip whenever required. 

This “Indian Kombucha” can be safely refrigerated for up to 1 month.

Cheers to ““Kanji”” – the “Indian Kombucha” for good gut health! This Indian fermented carrot drink is best enjoyed when chilled or at room temperature, and has a distinct aroma and tart taste, so you will either love it or hate it!

Tips: 

1. Your dry, clean spoons to stir the mixture.

2. If you ever see layer of fungus, then throw away the drink or it smells awful, then better discard the drink.   

3. Black mustards has more pungent flavor.

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

 

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