Kanji has a long history in both culture and food, even before modern drinks like kombucha were created. Traditionally prepared in the winter months and enjoyed during the festival of Holi, Kanji symbolizes the transition of seasons while also offering numerous health benefits. With roots tracing back to the ancient Indus Valley Civilization, it stands as one of the oldest fermented drinks in the Indian subcontinent.
Its vibrant color, bold flavor, and distinctive aroma come from the use of black carrots, mustard seeds, and a blend of spices that naturally ferment over time. But Kanji is more than just a flavorful drink; it’s a nutritional powerhouse. Packed with probiotics, it supports gut health by replenishing beneficial bacteria, while the fermentation process also enhances nutrient bioavailability. Low in calories but dense in nutrients, Kanji is as much a wellness tonic as it is a cultural tradition.
Health Benefits of Kanji
Enhances Digestion
Kanji is enriched with probiotics that enhance the healthy gut flora. This reduces bloating and eases digestion while improving nutrient absorption.
Boosts Immunity
The probiotics in Kanji enhance the production of antibodies and boost the immune cells. The immune cells are such as T-lymphocytes which make the body stronger.
Reduces Inflammation
Black carrots contain anthocyanins which are antioxidants. These antioxidants help reduce inflammation in the body. Thus drinking Kanji is useful for people with arthritis and other chronic diseases.
Aids Weight Management
Kanji is low in calories yet a nutrient-dense drink. This drink helps curb appetite and supports weight loss efforts.
Balances Gut Microbiota
Kanji enhances the gut-brain connection by replenishing beneficial gut bacteria. The gut and brain connection is impeccable. If the gut is happy then it will contribute to better mental health
Detoxifies the Body
Kanji acts as a natural cleanser. This drink flushes out toxins and promotes overall health.
Kanji Recipe: A Step-by-Step Guide
Ingredients
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500 g black carrots or replace the above ingredient mix with 300g red carrots and 200g beetroot
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2-liter water
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2 tbsp black salt
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3 tbsp mustard seeds powder
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5 tsp red chili powder
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1 tbsp roasted cumin powder (optional, for added depth)
Method
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Wash and scrub the black carrots, Please remember peels do help in fermentation so leave the peels on the carrots. Chop them into about an inch thick.
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Grind mustard seeds into coarse powder and set aside.
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Mix the carrots, mustard powder, black salt, chili powder, and cumin powder together in a large mixing bowl. Add water and mix well.
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Transfer the mixture to clean glass or ceramic jars. Cover it with a muslin cloth and tie it tightly.
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Place the jars outside in the sun for 3-4 days. Stir the mixture once daily. Bring the jars inside at night.
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Once it tastes sharp and tangy, it's ready. Refrigerate to slow fermentation, or consume immediately.
Pro Tip: If black carrots are unavailable, substitute with red carrots and beetroot. The main health advantages of the original recipe are still there in this variation. There will be a little change in flavor. The drink's remaining fermented carrots can also be inventively added to sandwiches, salads, or as a tart snack.
Why Kanji Deserves a Place in Your Diet
Kanji is still a modest but powerful beverage. It delivers on taste, health, and heritage in a world where fashionable superfoods are all the rage. Its high probiotic content improves immunity and general health. It helps in addition to gastrointestinal health. Maintaining balance and vigor can be facilitated by including kanji in your diet, particularly during seasonal changes.
Kanji is a nutrient-rich beverage that boosts immunity, aids digestion and reduces inflammation. With its tangy flavor and vibrant color, it’s a perfect addition to your diet, especially during seasonal changes. Enjoy it in traditional or creative variations for better gut health.
