Kanji is a highly nutritious and probiotic-rich fermented drink that offers numerous health benefits. It is known for promoting gut health by balancing beneficial bacteria, which aids digestion and helps prevent bloating and constipation.
The probiotics and enzymes in kanji also boost immunity, making the body more resistant to infections.
Additionally, it acts as a natural detoxifier, flushing out toxins and supporting liver function. Rich in antioxidants from ingredients like black carrots or beets, kanji helps protect cells from damage and promotes overall well-being.
Most people recommend using a clay pot, but a sister mentioned that she uses a steel bucket. So, I decided to use a steel bucket as well. Instead of placing it in sunlight, I kept it on the kitchen counter, and the results turned out perfect.
How to Make Kanji Drink at Home
Ingredients
- Black carrot 250G
- Salt 2 tbsp
- Mustard seeds (Coarsely ground) 1 tbsp
- Red chili powder ½ tsp
- Black salt ½ tsp or to taste
Instructions
- Wash and peel carrots and cut into finger chunks.
- Add water to a bucket.
- Add carrot chunks, salt, and red chili powder.
- Mix well. Cover it with a lid and wrap a cloth on it.
- Keep it for 3-4 days in the kitchen or some warm place.
- Mix it twice a day. It’s mandatory.
- When it is ready adjust salt, chill, and drink.
Must try and share your feedback in comments.
