Kanji (Indian Probiotic Drink)

In India, people traditionally consume a good amount of fermented foods. Kanji is a fermented drink that is made and enjoyed during Holi, an Indian festival of colors. Kanji is typically a combination of water, mustard seeds, beetroot, and carrots. Kanji is often enjoyed before a meal because it’s full of digestion-boosting bacteria and enzymes, great for breaking down and assimilating a meal. This drink is traditionally used to help aid digestion.

INGREDIENTS

• 1 tablespoon Brown Mustard Seeds, crushed
• 4-5 large carrots, peeled
• 1 large beet, peeled
• 6-7 cups filtered water (or enough to cover the vegetables)
• 1 tablespoon Salt

INSTRUCTIONS

• Crush the mustard seeds in a mortar pestle (it’s okay if they’re coarsely ground).
• Chop the carrots and beet into long pieces.
• Combine all the ingredients in a glass jar and cover with a lid or cheesecloth.
• Let the jar sit in a sunny spot for at least one week, stirring with a wooden spoon daily.
• Once the kanji develops a tangy flavor that means the drink is fermented.
• Strain the drink, save the pickles to enjoy later.
• Put the drink in the refrigerator to chill.

Note: The amount of time required to create a ferment will depend on the temperature in your home, but this typically takes anywhere from 3 days to 4 days. If it’s colder, it’ll likely take an extra few days. Taste the drink periodically to see if it’s done. Once it’s nice and sour, strain it and put it in the fridge to chill. Make sure to save the carrots and beets, they’ll make for tasty pickles!