Health Fitness Food

You love tomato sauce, green chilli sauce, and what not. But have you tried mango sauce? If you are yet to try making lacto fermented mango ketchup, it's high time you did because it's the best thing to do to preserve the king of fruits and enjoy its flavors even when mangoes have disappeared from the market. The gut-immunity connection When I decided to lacto Ferment mangoes for a probiotic punch and better gut health. When your gut health improves, your digestion gets better. So your body can better absorb nutrients from food. A well-nourished body can better fight infections. In the picture is Fermented mango sauce for gut health. So let's learn how to lacto Ferment mangoes to make probiotic-rich mango sauce. For this recipe, you need both ripe and raw mangoes. Ingredients I have taken 1 tiny piece of turmeric for the color (if you do not have raw turmeric, leave it), 1 raw mango and 2 ripe ones. You also need spices of choice. I have taken 1/4 tsp each of cumin (jeera

  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 ma

The easiest lacto fermented mustard Indian recipe is here. Fermented mustard is a little pungent, a little acidic, a little bitter initially, and deeply complex in flavors. If fermented foods give you a hard time preparing, learn the process of lacto-fermenting for your gut. Lacto-fermented foods are a healthy addition to your meals and are packed with probiotics. Lacto-fermented mustard is undoubtedly the easiest to do, which ferments quickly and might go bad if you leave it outside at room temperature for more than 2 days (especially if you see fermentation bubbles all over). It takes only five minutes to whip up all the ingredients that you pack in a small sterilized glass jar. Wait for the beneficial bacteria to do the rest of the job, that is, ferment the mustard and improve its flavors gradually. Once it sits in the fridge, the flavors develop and become intense. You may then enjoy fermented mustard in India with baked pakodas or just like any other condiment. It's that good