KANJI to boost Immunity and shed kilos / PROBIOTIC DRINK

If 'pandemic' was the word of the year, 'immunity' has easily taken the second spot. Don't you agree? Since the beginning of the pandemic, the importance of immunity spread like wildfire with everyone opting for various herbal and home remedies to boost immunity.

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. Traditionally Kanji is also prepared and served during Holi festival and it is excellent to keep our gut healthy in a natural way and aids digestion too. Our daily intake of probiotic foods that is found in cultured milk and fermented foods, fails to provide enough probiotics to our body. Hence, one must consider having probiotic drinks.

Did you know that you can make a tantalizing kanji with beetroots too? Beetroot Kanji is a tantalizing fermented drink to boost immunity and shed kilos. Beetroots are full of antioxidants and vitamin C that helps to boost immunity. And not just that, beetroot may help in aiding weight loss too!

I hope you have checked out my previous recipe on “Kanji” made with Carrots. If not yet, read through here to know more details about the benefits of “Kanji”. “Kanji” is a Miracle Drink to level-up your winter. Some call it “Indian Kombucha”.  

In summer it takes 3 days only for “Kanji” to ferment as per one’s taste and once fermented, refrigerate in a glass bottom for up to a month. In winter the fermentation duration is longer and varies depending on the sunlight.

·      Prep Time:5 mins ·       Cook Time:Steep for 2-3 days
·     Servings: 5 cups. Recommend to consume only 1 cup daily.

“Kanji”, this variation is prepared using beetroots. To instigate the fermentation process, you’ll also need white/black mustard seeds, pepper powder, black-sea salt and filtered water. These simple ingredients make-up for a unique and complex flavorful gut drink.

Ingredients:

• 2 Beetroots (peeled and cut into sticks)
• ½ teaspoon Yellow mustard, coarse powder
• ¼ teaspoon ground Black pepper / Cayenne pepper
• 1 Lime zest
• ¼ teaspoon Asafoetida (Hing) powder
• 2 teaspoons Black-salt
• 5 cups boiled Water

Procedure:

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

Preferably use yellow mustad coarse powder. If unavailable, you may use black mustard seeds. Black mustard seeds has more pungent flavor, so better to slightly reduce the usage quantity.

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 beetroot pieces and boil it for 2 minutes.

Into the boiled syrup add in the spice powders (mustard, pepper, hing and salt), lemon zest, mix well and turn off the flame. Allow it to cool.

Transfer the syrup and the beets 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 2 to 3 days. In the evening take it inside the house. Every day stir the mixture with a dry, clean wooden spoon before placing it in the sun. Alternatively shake the jar instead of mixing with the spoon.

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

Remove the tangy pickled beets that can be served as side/ condiments to your meals or add it to salads, wraps, and sandwiches.

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.

For weight loss purposes: Drink 1 tea cup on an empty stomach.

Cheers to ““Kanji”” – the “Indian Kombucha” for good gut health! This Indian fermented beetroot 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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