Move over Kombucha, make way for Kanji. Our very own, desi, non alcoholic digestif. It's the easiest to make with all ingredients readily available in our kitchen. You don't have to purchase and maintain a scoby. The best part it has very very Indian flavours and not an odd fizzy tea. Kombucha is hard to find and expensive. Kanji is inexpensive, made in your own kitchen so you know exactly what's in it.
Kanji is an awesome non-alcoholic probiotic digestif usually consumed after a heavy meal or after big festivals. It aids in digestion and helps maintain our gut flora.
Kanji can be had as is or with Mungode or just plain boondi. Kanji can also be made with carrots and beets. So you will have pickled veggies and fermented kanji to drink.
🌿Kanji 🌿
1ltr water
1tbsp kachi ghani mustard oil
1tbsp Mustard powder
2tsp Salt
1tsp Red Chilli Powder
1/4 tsp Asafoetida (Hing)
Mix all ingredients together. Loosely cover and allow to ferment at room temp. Stir daily twice with a clean spoon. Depending on ambient temperature kanji will be ready when fizzy in 3-5 days.
I've just made this mixture today. We'll see what happens in 3days 😀
#fermentedfoods #fermentation #probiotics #wildyeast #kanji #kombucha #brew #brewing #digestion #digestif #khamir #kanjivada #homemade #homebrew
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