Explore the Recipe and Immunity-Boosting Benefits of Kanji, the Traditional Fermented Probiotic Beverage to Keep You Healthy In Winter

What is Kanji?

Kanji is not just a drink; it is a tradition. Originated in the kitchens of India, this fermented drink is famous for its deep purple colour, which comes from its main ingredient black carrots. A mixture of carrots, water, fermenting agents and spices turns Kanji into a light alcoholic beverage through fermentation, which is frothy like homemade wine. Its sour and spicy flavour makes kanji a great aperitif.

History of Kanji

The tradition of making kanji in India dates back centuries. It was not just a culinary practice but also a health initiative, as fermented foods were known to aid digestion and preserve nutrients, especially during the harsh winter months when fresh fruits and vegetables were scarce and the body needed extra warmth and immunity.

How is Kanji made?

Making kanji is a simple yet meticulous process. Its main ingredients are sugary foods like carrots, fermenting agents like mustard seeds, spices and water. When these ingredients are combined and left to ferment, the process transforms kanji into a frothy drink, which is primarily produced from carbon dioxide and ethanol.

Different Types of Kanji

While traditional kanji is made from black carrots, its variations are seen in different parts of the Indian subcontinent. Some people replace carrots with beets or add other vegetables to change the flavor, but the main essence of this drink remains the same: it is a probiotic-rich, fermented beverage.

Health Benefits of Kanji

Digestive Health: The probiotics found in kanji promote a healthy intestinal microbiome, which helps digestion and prevents gastrointestinal problems.

Immune System: The fermentation process increases the bioavailability of nutrients, thereby strengthening the immune system.

Liver Health: The mildly alcoholic substance produced due to fermentation can help promote liver health when consumed in moderation.

Aids Weight Loss: Kanji is a low-calorie beverage, which can be a pleasant option in a weight loss diet.

Skin Health: The vitamins found in kanji support healthy skin, especially by promoting collagen production.

Heart Health: The potassium and magnesium in kanji help regulate blood pressure and heart function.

How to drink Kanji

Kanji is best enjoyed chilled. It is ideal to consume between 100-150 ml before a meal. However, do not consume it in excess as the mustard seeds can cause heat and acidity in the body.

How to Make Kanji

Kanji is a colourful probiotic drink that is a blend of tradition and health benefits. Making it at home requires a few simple ingredients and methods.

Ingredients:

4 medium-sized carrots (use black carrots for traditional kanji, but orange carrots are also fine)
2 medium-sized beetroot (optional, can use extra carrots if desired)
1 tablespoon crushed mustard seeds (stronger flavour from black or brown mustard, milder flavour from yellow mustard)
Black salt or regular salt to taste
Red chili powder (to taste, if you like it spicy)
Boiled and cooled water (as required, to fill the container)
A glass or clay jar

Method:

Prepare the vegetables: Wash and peel the carrots and beetroot thoroughly, then cut them into 1.5 to 2 inch sized batons.

Grind the mustard seeds: Grind the mustard seeds coarsely. These should be ground into halves rather than fine powder so that the flavour is released well during fermentation.

Prepare the jar: Sterilize the jar well so that it does not contain any bacteria that can spoil the kanji.

Prepare the mixture: Add chopped carrots and beetroot to a jar, then add mustard seeds, black salt and red chili powder.

Add water: Add boiled and cooled water, so that all the ingredients are completely submerged in water.

Fermentation process: Mix the mixture well with a clean spoon. Cover the mouth of the jar with a muslin cloth and tie it with twine or keep the lid loose. Keep the jar in direct sunlight for 2 to 5 days.

Monitor the fermentation: Stir the mixture with a clean spoon every day or shake the jar. The kanji will be ready when it tastes sour and tangy.

Storage: When the kanji is ready, serve it immediately or store it in the refrigerator and use it for 4-5 days.

Nutritional Value of Kanji

Kanji is a treasure trove of nutrition. A cup of kanji contains carbohydrates for energy, protein for muscle repair, fibre for digestion and minimal amounts of fat. Its micronutrients include vitamin A (for vision), vitamin C (for immunity) and essential minerals like potassium and magnesium.

Kanji is a probiotic marvel that embodies the brilliance of Indian traditional food. It is economical yet rich in nutrients, and its health benefits are backed by modern science as well. In the exploration of the health effects of fermented foods, this drink is a striking example of the simplicity and effectiveness of traditional practices.

Disclaimer: Article for informational purposes only. Always check with a healthcare professional before starting or trying a new recipe or routine.