A traditional fermented beverage from India, kanji is prepared in winter. Kali gajar, a type of carrot only accessible in the winter, is used to make it. This fermented beverage is created from seasonal native Kali gajar and is popular in North India.
During the pandemic, ayurvedic treatments for enhancing immunity returned. Many individuals turned to kanji, an ancient superfood that increases immunity, as a fermented beverage during the cold months.
It is an excellent substitute for anyone looking for a natural gut health supplement because of the special way it is prepared, which allows good bacteria to thrive. Kanji is a noteworthy supplement for anyone looking to enhance gut health naturally when consuming foods high in probiotics. Taking Kanji daily along with your ayurvedic gut health medication will speed up the healing process while posing little to no negative effects
How to make kanji?
With just a few staple ingredients and the wintertime special kali gajar, this miraculous drink is easy to make.
Ingredients:
1. BLACK CARROTS/ KALI GAJAR:
Black carrots are the main ingredient in Kanji. The only ingredient that isn't always available is this one. Black carrots are only available throughout the winter months. You can use red carrots and add some beetroot for color if you want to create Kanji during any other season. Black carrots are rich in nutrients, fiber, and antioxidants. They support the body's ability to digest food and fight inflammation.
2. MUSTARD SEEDS
Calcium, manganese, omega-3 fatty acids, zinc, and iron are all abundant in mustard seeds. They are very good for bone and cardiovascular health. They also help with digestion. I prefer to use a combination of black and yellow mustard seeds, although you could make Kanji with just black mustard seeds. While the yellow seeds are mild and delicious, the black seeds are stronger and more astringent. I enjoy the way these two flavors go together. This Indian probiotic beverage gets its unique tanginess and pungency from mustard seeds.
3. BLACK SALT
Black salt, also referred to as Kala Namak is a nutritious type of salt. It's a type of volcanic rock salt from India. Kala Namak is widely recognized in Indian Ayurveda for its numerous medicinal benefits. Kala namak increases iron levels, eases joint pain, strengthens bones, controls blood pressure, and aids with digestive problems.
4. RED CHILLI POWDER
For this dish, any chili powder would work, but I prefer to use Kashmiri chili powder. This gently spicy chili powder gives our Kanji a lovely red tint. Kashmiri Mirch is also a great source of potassium, magnesium, vitamin C, and antioxidants.
5. BEETROOT
Although it's not required, I highly suggest adding beetroot to Kanji. It gives our drink the most exquisite scarlet hue, making it irresistibly magnificent. Apart from their stunning hue, beets are incredibly nutrient-dense. Dietary fiber, folate, potassium, manganese, vitamin C, iron, zinc, copper, and magnesium are all abundant in them. They aid in the body's natural detoxification and have strong antioxidant qualities.
6. WATER
Although using ordinary filtered water to prepare Kanji is perfectly acceptable, I prefer to boil and chill the water. This guarantees that there are no contaminants and that the Kanji remains fresh for days. Remember that before adding the water to the carrots, it must have cooled fully. The carrots would be cooked in warm or hot water, and the beverage would become spoiled.
PROCESS
Black carrots, black salt, chili powder, powdered mustard seeds, and water are combined to make kanji, which is then let to ferment in the sun for a few days. It is quite easy to make. I put black carrots in a glass jar after peeling and chopping them into batons. Next, I slice one large beetroot into long batons. In addition to 1.5 liters of boiled and cooled water, I add black salt to taste, two teaspoons of powdered black and yellow mustard seeds, and red chili powder. After stirring this mixture, I cover it tightly and let it sit in the sun for three days.
Three days later, I open the jar, combine the Kanji, and keep it in the fridge in an airtight container.
Health benefits of kanji:
1. Boosts Immunity:
Since everyone is searching for meals that increase immunity during this pandemic, kanji is your best option. It has therapeutic qualities that guard against viral and bacterial illnesses as well as the common cold and flu. White cells, which are in charge of defending the body against dangerous illnesses, are made possible by the vitamin C in kanji.
2. Aids Digestion:
Kanji is a good gut health supplement for people with constipation or irregular digestion because of its high fiber content, which promotes smoother bowel movements.
3. Weight Management:
Kanji can be a beneficial supplement to weight-management programs, helping people who are trying to lose additional weight because of its low-calorie content and capacity to increase satiety.
4. Makes skin look youthful:
Antioxidant anthocyanins found in kanji aid in shielding the body from oxidative harm. Through the bloodstream, they help neutralize and eliminate the oxidants.
Additionally, this antioxidant keeps cells from degenerating and gives skin a radiant appearance. Additionally, it delays the aging process and restores the skin's youthful appearance. The drink's vitamin C concentration encourages the formation of collagen, which is necessary for skin suppleness and a younger-looking complexion.
5. Beneficial for heart health:
Kanji maintains a healthy cardiovascular system by cleansing the blood, protecting arteries from oxidation, and maintaining the health of blood vessels. Because black carrots contain more antioxidants than red carrots, they can help lower harmful cholesterol.
6. Promotes Gut Health:
Probiotics, which are abundant in kanji, encourage the growth of good bacteria and help maintain the balance of the gut flora. Kanji is a potent supplement for gut health because it improves digestion and gut function in general.
Expert Tips
1. Cleanliness:
Any fermented beverage needs to be handled carefully to avoid containing harmful bacteria. Make sure all of your knives, chopping boards, jars, and spoons are dry and clean. Throw away the drink if you notice any fungus on it. If the drink smells terrible, it's gone bad and should be thrown out.
2. Boiling water:
Boiling water and letting it cool to room temperature is something I strongly advise. You can rule out your kanji becoming bad in this way. The drink can be ruined by tap water or even water that has been machine-filtered
3. Mustard:
You can use either yellow mustard or black mustard. However, bear in mind that black mustard has a stronger flavor, so use just 1 to 1.5 tablespoons when adding it. Since yellow mustard is milder, I have used it.
4. Variations:
Turnips and peeled watermelon rinds can be added to the drink along with carrots and beets. Since the natural sugar and starches in the carrots and beets enable the beneficial bacteria to feed on and organically ferment the beverage, you don't need to add any sugar or sweetener.
The Bottom Line
Kanji serves as a reminder that we can find useful answers to our health problems in nature. Generations have treasured these answers. Including Kanji in your daily routine to improve gut health could be as simple as drinking a glass of Kanji or using it as the base for many other recipes.
Along with your probiotic supplement and liver tablets, the probiotic-rich beverage can be a wonderful addition to your wellness arsenal if you're looking to improve digestion or support your liver's functioning. So why not try this enchanted beverage this winter? The stomach will be pleased!