Kanji: India’s Traditional Fermented Drink

Kanji, the ancient Indian elixir, has been tickling taste buds for generations. Its zesty, spicy kick and gut-friendly goodness make it a delicious health potion.

The History of Kanji

Kanji’s history is steeped in tradition and dates back centuries. It finds its roots in North India, with mentions in ancient Ayurvedic texts. In the past, it was a staple during Holi, a Hindu festival celebrated with zeal. The drink was typically made in large earthenware pots and left to ferment in the sun, giving it a unique flavor and probiotic goodness.

The Process of Making Kanji

Kanji is made from simple ingredients that come together to create a complex and delicious flavor profile. The primary components are black carrots, mustard seeds, and a few spices. Here’s a step-by-step guide on how to make this delightful drink:

Ingredients:

• 2-3 black carrots (or regular carrots if black carrots aren’t available)
• 2 tablespoons of mustard seeds
• 1 teaspoon of red chili powder (optional)
• 1/2 teaspoon of asafoetida (hing) (optional)
• Salt to taste
• Water
• A large glass or ceramic jar with a lid/ cover with cotton cloth

Instructions:

1. Wash and peel the carrots. Cut them into thin, long strips.
2. In a large jar, add the carrot strips.
3. Sprinkle mustard seeds, red chili powder, asafoetida, and salt over the carrots.
4. Pour water into the jar, ensuring that the ingredients are fully submerged.
5. Close the lid of the jar and place it in a warm spot, away from direct sunlight.
6. Allow the mixture to ferment for 3-4 days. You will notice small bubbles and a change in color, indicating the fermentation process is underway.
7. Taste the Kanji periodically. When it reaches the desired tanginess, strain it into another container, discarding the solid ingredients.
8. Refrigerate the liquid, and it’s ready to be served chilled.

Health Benefits of Kanji

Kanji isn’t just a delightful drink; it’s also a powerhouse of health benefits. Its fermentation process enhances its nutritional value and makes it a probiotic-rich beverage, beneficial for gut health. Additionally, the black carrots used in Kanji are a great source of antioxidants and vitamin A.

Kanji can be served as a refreshing drink on a hot day or as a digestive aid after a meal. It’s a delightful accompaniment to traditional Indian meals and snacks, such as pakoras, samosas, or even as a side dish with parathas.