Discover Kanji: Traditional Probiotic Drink

A Personal Story: My Love Affair with Kanji

Growing up, Kanji was more than just a drink in our household—it was a seasonal ritual. I still remember my grandmother, clad in her vibrant sari, carefully mixing the ingredients in her large ceramic jar and placing it in the sun. The entire house would fill with the earthy, tangy aroma of the fermenting drink, signaling the arrival of spring. As a child, I didn’t understand the health benefits; I just knew I loved its zingy taste and the way it made me feel refreshed. Today, making Kanji has become my way of connecting with those cherished memories while ensuring my family enjoys a natural and nutritious beverage.

Ingredients for Kanji

To prepare Kanji, you will need the following ingredients:

• Beetroot: 1 medium-sized, peeled and chopped into thin strips

• Carrots: 2 medium-sized, peeled and chopped into thin strips

• Mustard seeds: 1 tablespoon, coarsely ground

• Rock salt: 1 tablespoon (adjust to taste)

• Water: 4 cups (filtered)

Step-by-Step Recipe for Kanji

1. Prepare the Vegetables: Wash, peel, and cut the beetroot and carrots into thin strips. This increases the surface area for fermentation, ensuring maximum flavor and nutrient extraction.

2. Combine Ingredients: In a large glass jar or ceramic pot, mix the beetroot, carrots, ground mustard seeds, and rock salt. Pour in the water, leaving some space at the top for fermentation.

3. Mix Well: Stir everything thoroughly to ensure the salt and mustard seeds are evenly distributed.

4. Cover and Ferment: Cover the jar with a muslin cloth or loose-fitting lid to allow air circulation while preventing contamination. Place the jar in a warm, sunny spot for 3 to 5 days.

5. Stir Daily: Gently stir the mixture once a day to prevent mold formation and ensure even fermentation.

6. Taste and Strain: After 3 days, taste the kanji. If it has a tangy, fermented flavor, it’s ready. Strain the liquid into a clean container, discarding the vegetables or using them in salads.

7. Refrigerate and Serve: Store the strained kanji in the refrigerator and serve chilled. Enjoy it as a refreshing drink or as a digestive aid before meals.

Health Benefits of Kanji

1. Rich in Probiotics: The fermentation process creates beneficial bacteria that promote gut health and improve digestion.

2. Boosts Immunity: The probiotics in kanji strengthen the immune system, helping the body fight infections.

3. Detoxifies the Body: Beetroot is a natural detoxifier, aiding in liver health and flushing out toxins.

4. Improves Digestion: The fiber and enzymes in kanji support healthy bowel movements and prevent bloating.

5. Packed with Nutrients: Kanji is loaded with vitamins A, C, and minerals like potassium and magnesium, essential for overall health.

6. Aids Weight Loss: Low in calories and high in nutrients, kanji makes a great addition to weight loss diets.

A Personal Message from Me

Kanji is more than just a drink; it’s a tradition that connects us to our roots and reminds us of the simpler, healthier ways of life. As you embark on your journey to make this tangy probiotic beverage, I hope you find joy in the process and comfort in its taste. Share it with your loved ones and let its goodness bring warmth to your home, just as it has to mine. Cheers to health, happiness, and the small rituals that make life beautiful!

FAQs

1. How long can Kanji be stored? Kanji can be stored in the refrigerator for up to a week. Ensure it’s kept in a clean, airtight container.

2. Can I reuse the vegetables after straining? Yes, the fermented vegetables can be added to salads or used as a garnish.

3. What if my Kanji doesn’t ferment? If it’s not tangy after 5 days, the fermentation temperature might be too low. Place the jar in a warmer spot and wait a little longer.