Red Carrot Kanji Recipe| Carrot Kombucha (Gajar Ki Kanji Benefits Gut, Digestive Health)
This red carrot kanji recipe takes inspiration from Deepti Agarwal's black carrot kanji recipe, which is her nani's recipe. Here's my trial with kanji..I have made it with red carrot alone. Yes, the Punjaban in me loved the spicy & tangy probiotic. Super yum and Healthy Thanks dear for inspiring me to try the gut-friendly drink.
|homemade red carrot kanji recipe indian probiotic|
Is Carrot Kanji good for health and how do you make red carrot kanji at home?
Here's presenting lal gajar ki kanji recipe inspired by my dear friend Deepti Aggarwal's black carrot kanji recipe, which is her heirloom recipe and has been in her family for generations. Is Kanji alcoholic? No, fruit turns into alcohol if it is left in a bath of water enclosed in a jar. Here we are not closing the lid; rather, tying a cloth for oxygen inflow, which prevents kanji from becoming alcoholic. What is Kanji made of? Gajar ki kanji uses red or black carrots while beetroot kanji is made with beet. I will soon post the recipe of homemade beetroot kanji. Is Kanji healthy? Absolutely. Kanji is a probiotic that is good for your gut health and feeds your gut bacteria. This red carrot kanji recipe is my first in this series. However, it is just like lacto-fermentation. Kanji has plenty of benefits. It might help relieve symptoms of irritable bowel syndrome. What are gajar ki kanji benefits for gut, digestive health? Also known as Indian carrot kombucha recipe, gajar kanji tastes tangy, spicy, and flavorful. The crimson color is eye-popping and loved by one and all. You may reduce the amount of salt according to taste or if the kanji feels too salty, you may dilute it with more water and keep it aside for a day to ferment. Next day, it is ready to enjoy with all the benefits for your gut. Red Kanji ingredients 2 carrots 4 cups of water 1/2 tsp salt or up to 1 tsp hing powder (1/4 tsp) grind 1 tbsp yellow mustard or sarson to powder red chili powder (optional- but adds flavor) 1/4 tsp- haldi (turmeric)
Sterilize a glass jar.
Layer chopped carrots.
Top with salt, mustard powder, haldi, red chilly water.
Fill with water.
Cover with a cloth and tie an elastic band.
Keep the carrots for fermentation in direct sunlight.
Shake the jar everyday to prevent any mold formation.
The Indian probiotic should be ready within 3-7 days.
I loved it the third day itself - depends on how tangy how want your lal gajar ki kanji.
Keep in the sun and you can use these carrots 2 times. Pour more water, salt, and masala when you are done with one batch of kanji. Keep in sun. This time it will be ready quickly since the carrots are already soft and the fermentation process is ongoing.
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