Kanji

Описание: Amla Ginger Turmeric Kanji

This Amla, Turmeric, and Ginger Kanji is my latest favorite! Before this, I had made Beetroot Kanji, and I received so much great feedback from many of you. However, I also heard that some of you found the smell of beetroot a bit overwhelming and struggled to enjoy it. So, I created this recipe video just for you!

This drink is incredibly refreshing with its spicy and bold flavors. Considering the health benefits, especially during winter when cold and cough are common, this fermented drink is a fantastic option. It’s nutritious, great for gut health, and perfect to have mid-morning or mid-evening.

Hope you try this drink !


3 Amla
2 Ginger roots
2 Turmeric roots
3 Green chilies
Black salt: 1 tbsp
White mustard seeds: 1½ tbsp (coarsely ground)
Water: 1½ liters

All right, to make Amla, Ginger, Turmeric Kanji, start by cleaning the amla. I have cleaned the amla, ginger, turmeric, and chillies in salt water. Then, you can peel the skin. I peeled the skin because it was still dirty, but you can keep the skin on if you have organic or homegrown produce. After cleaning and peeling, chop all the ingredients and add them to a jar along with black salt and coarsely crushed white mustard seeds. Pour one and a half liters of water into the jar and mix well. Cover the jar with a cloth, ensuring it is not airtight, as the mixture needs air for fermentation.

Place the jar in sunlight from 9 AM to 5 PM for 2 to 5 days, depending on the weather. If the weather is hot, fermentation will take about 2 days, while colder weather may require 4 to 5 days. Mix it everyday. Bring the jar indoors at night and return it to sunlight the following morning. Once fermented, you will notice tiny bubbles forming on the surface, and the liquid will appear slightly cloudy. Strain the kanji and store it in the refrigerator. It can be kept for 10 to 15 days and enjoyed as a refreshing drink whenever you need.