Kanji: The Ancient Drink That Boosts Digestion and Immunity

Ingredients – Black carrots – 4 to 5 (peeled and cut into long pieces) – Mustard seeds (rai) – 1½ tablespoons (coarsely ground) – Red chilli powder – 1 teaspoon (adjust to taste) – Salt – to taste – Water – 4 to 5 cups (preferably boiled and cooled) Ingredients – Black carrots – 4 to 5 (peeled and cut into long pieces) – Mustard seeds (rai) – 1½ tablespoons (coarsely ground) – Red chilli powder – 1 teaspoon (adjust to taste) – Salt – to taste – Water – 4 to 5 cups (preferably boiled and cooled)

Method 1. Wash and peel the black carrots, then cut them into thick sticks. 2. In a clean glass or ceramic jar, add the carrot pieces. 3. Add ground mustard seeds, red chilli powder, and salt. 4. Pour in water and mix well. 5. Cover the jar loosely and keep it in sunlight for 3 to 5 days to ferment. Stir once daily with a clean spoon. 6. Once the kanji turns tangy and slightly sour, it is ready to drink. Method 1. Wash and peel the black carrots, then cut them into thick sticks. 2. In a clean glass or ceramic jar, add the carrot pieces. 3. Add ground mustard seeds, red chilli powder, and salt. 4. Pour in water and mix well. 5. Cover the jar loosely and keep it in sunlight for 3 to 5 days to ferment. Stir once daily with a clean spoon. 6. Once the kanji turns tangy and slightly sour, it is ready to drink.

How to Consume – Serve chilled or at room temperature. – The carrots can also be eaten as a side with meals. – Kanji can be stored in the refrigerator for up to a week after fermentation. How to Consume – Serve chilled or at room temperature. – The carrots can also be eaten as a side with meals. – Kanji can be stored in the refrigerator for up to a week after fermentation.