27/11/2025
BEETROOT KANJI A MUST HAVE IN WINTERS!!
As winter sets in, it's essential to maintain
a strong immune system to keep illnesses
at bay. Enter kanji, a traditional North
Indian fermented drink known not just for
its tangy taste but also for its myriad
health benefits.
This gut-loving elixir made using black
carrots or beetroots is packed with
antioxidants. For many households in
India, preparing kanji is actually a winter
tradition as this fermented
drink is "good for the gut, good
for your brain and for everything you care."
The fermentation process involved in
creating Kanji results in the production of
beneficial bacteria or probiotics. These
probiotics boost gut health, improve
digestion, enhance nutrient absorption
and strengthen our immune system.
Regular consumption during the season is
also known to boost our eyesight, clear
the skin, and help manage blood pressure
levels.
Making a a wholesome portion of kanji is
not difficult. Here's an authentic recipe
-half bowl peeled and cut beetroot ir black carrot
- half bowl peeled and cut carrot
-1 teaspoon grounded mustard seeds
-1/2 teaspoon red chilly powder
1/2 teaspoon rock salt
2 glasses water
Keep thr jar in sun for 3 to 4 days to ferment stirring everyday.
After 3 to 4 days the Kanji is ready. Have it 30 minutes before lunch.
Enjoy it's tangy taste and health benefits.
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