Kanji Recipe | Indian Probiotic Drink | Fermented Drink
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- Опубликовано: 7 июн 2024
- Kanji is a probiotic traditional Indian drink made from purple carrots and beetroot. Salty drinks are quite popular in India. After moving to Germany I realised that consuming salted drinks wasn't so common in Europe as my friends gawked at me when I added salt to my lemonade instead of sugar. This Kanji might be an unusual drink for many since it's salty and the main flavouring ingredient is mustard but if you're one of those people who like drinking pickle juice, you'll love this drink. It's tangy and slightly funky and fizzy from the fermentation process and it's extremely good for your gut!
Making Kanji is a fun project as it only requires 5 ingredients and a few minutes to put it together followed by lots of waiting. The result is this tangy savoury refreshing drink that we recommend you consume cold and the bi-product, pickled carrots and beetroot, which are another highlight of making these. They are great to snack on by themselves or add a refreshing crunch to salads.
For the complete written recipe and ingredients list check out our website: www.indishious.com/en/recipes...
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00:00 Intro
00:28 What is Kanji?
00:50 Fermentation
02:40 What you need
03:23 Importance of salt
04:10 Which mustard seeds
04:51 Preparation
06:30 Assembly
08:10 The wait
08:54 Orange carrot version
10:10 Bottle it up
10:29 What to do with the vegetables?
10:40 Serving 
Хобби
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Let us know if you have tried Kanji or another fermented drink before.
How have I never had this?!!
I was on rejuvelac for a month or so. Hurt my stomach so bad I wanna KILL MYSELF!
I learnt it from a Punjabi friend 20years back and make it regularly exactly the same way .
How often can it be drunk and how much?
Unfortunately for me, whenever I have tried fermented drinks they have upset my stomach badly 😢
Clear narration and excellent photography with no distracting music, no special effects, and no phony accent. Loved every bit of it.
Totally agree!! Great job with the video !
Absolutely. You said it. 👍👍
no overdone hellywood or bollywood, perfect.
@Aruna Ram Kumar - Thanks Ma'am! I certainly will.
The best presentation I've seen on this.
Clear explanations of the components and their importance.
No having waving and distractions, just excellently delivered.
Immediate subscription from me!
This is a traditional Ukrainian drink as well. The name is buryakovyi kvas❤ I'm glad we share some common ancient traditions with Indians
Or maybe Russian? Or Polish? Or Belorussian? Or Slovak? Show me any Slavic tribes and sure enough, lactic fermentation is part of their eating habits. Ukrainians are no exception to the rule.
Thats why we say north west indians migrated from ural mountain areas...
@3oranges4
Nah.
Kvas is the fermented Russian Drink yes?
@@3oranges4 Thats why we say northwest indians migrated TO ural mountain areas....
Of all the videos I watched on RUclips regarding the preparation of Beet kvass/Kanji , yours was the most professional and organised one. Loved every bit of it. Please keep up the good work.
Absolutely amazing drink 👍❤️😊
Thank you very good communication and we love pickled vegs for adding to salads and drink probiotic.Thanks for sharing!
Informative n interesting video!
This is a new interesting info .. thanks for sharing
You reminded of my father who used to make this recipe religiously every year. Last time I made was about ten years ago. Time to start making again.
Thank You from Toronto. A very professional video.
Good science explanation behind fermentation process. Lovely voice and clear explanation. Let me try this recipe at home. Thank you.
I had this drink at a friends place and am so glad it’s simple to make. Thanks for sharing a nicely made video.
Great thing about this video, you've explained it very briefly, that's really very good, and the sweetness of voice behind was calming......
I'm Punjabi and kanji is made in every winter time so the video also touched our hearts....
Grab love from Suneel Kanda family from Agra Uttar Pradesh India......
I loved this presentation, straightforward, no distracting background music. You also have a very smoothing voice. I will try to make this during Winter this year
Simply Beautiful and I can’t wait to try this!! Love pickled vegetables and I love kombucha so this, I’m sure will be a winner as well😊❤
I loved this presentation, straightforward, no distracting background music
Very well made video for kanji. Thank you.
Excellent video, highly informative and with out distracting music , but beautiful language and clear pronunciation .
What a beautiful pleasant Voice u have i love it.very Calm
Thank you for your step-by-step teaching
I’m so happy to have found your channel.
My daughter went to school in India for 4 years. I will share the channel with her.
This video reminded me that I had a jar of quick pickled watermelon rind in the back of my fridge that I hadn't tasted yet. It is better than I had anticipated. As soon as I find those organic root veggies I'll have to try making Kanji. Thanks for the clear instructions.
Thank you mam this is new for me I was unknown the kanji recipe. I would make
Bravo! What a beautiful way to present this delicious and healthy drink! 🤗🌹❤🌹
Good explanation science behind fermentation process...
In Tamil Nadu what we call Kanji is prepared out of rice boiled in water with salt to taste , crushed the rice after boiling and given in a semi liquid state along with the water in which the rice boiled to those suffering from diarrhoea. It completely arrests the loose stools and gives strength to them who are already tired.
In Kerala, exactly the same.
In Andhra it's called Ganji .....similar
not only in tamil nadu. China, Japan, korea, indonasia, korea.... they all call the porridge as kanji / kongee
Karnataka is Ganji
how do you prepare it ? like for being probiotic , it need to be kept for 24 hrs ?
❤ loved watching. My Punjabi friend use to make it for us 😋
Thanks for teaching. Your husband shot the video really well. Good job guys
V.good..Beautiful way of explaining the Do s and Don't s
You refreshed memories of 40 years ago when my mom would make kanji at home ❤❤❤
Looks nice. I remember eating fermented gooseberry/usirikaya with salt, turmeric and green chilli
Fermented foods are brilliant for you digestion system. Always eaten them. Three kids and still feel and look great 👍🏽
Do you make any that your kids like?
And good for immunity
Can we give small kids??
Very interesting and informative. I liked it very much. I will surely make it. Thank you.
Excellent presentation and edification
This is the taste oryf my childhood. My mother would often make Kanji eve winter !
In India, when we boil rice....the strained water is called kanji.....very delicious and strengthening
Yes ..but that is in the south only
@@anonymous-ds4ix I hadn't heard of North Indian Kanji until this year. I have lived in Mumbai all my life. Yet, it is being passed off as an Indian drink. But, rice kanji is a South Indian drink. Double standards?
@@EagleOverTheSea I haven't heard of this Kanji until now ... ia m from the south and what we call Kanji or conjee is basically a rice porridge.. we do ferment it by keeping it overnight... supposed a healthy food but carb content is very high
I was wondering too because as an Indian I know only one type of Kanji.
@@anonymous-ds4ix no in gujarati too it is called kanji ... i think so this is a sanskrit word used in ayurvedic texts
Sounds delicious and simple...I will try!
Sure, gonna try👍.
Nice voice, good explanation
I've never tried or even heard of this! And I'm quite well-versed in things like this. Absolutely can't wait to make it and drink it 😀 I believe I will drink it on going ☺️👍
I just recently learned how to make water kefir and sodas with ginger bug. I only thought about fruits though. Even though I don't like beets, this video gives me an idea. I don't like _eating_ carrots, but I love _drinking the juice!_ This has me thinking about making fermented carrot juice or maybe even carrot and orange: one with the ginger bug and one with kefir water.
Excellent video in all aspects. Thank you! 😊
This is the first time I have made and tasted kanji, It was so good. Thank you for sharing such a wonderful recipe. Waiting for more recipe
This is one of the high quality videos I have seen in the recent times. I can se quality in everything rigt from presentation, choice of material, explanation, accurate measurements and everything. Became a great fan of your video, I am hitting Subscribe button without watching other videos. Keep up the good work and all the very best :)
I concur! This is exactly how my grandma made it. I was looking for this recipe and glad I found this video.
@@PiaSet ❤
😊
3-5 days is usually not sufficient. The kanji tastes best after at least a fortnight. It also works great if you can keep it on a window sill where it can get direct sunlight.
Thank god you make it so simple love it
Thank you for taking your time to do this video. Best explanation. Now I can try to make it, thanks to you. Best regards
Will have to try this one..I have made Kombucha, yogurt and sauerkraut and a few other fermented vegetables. So healthy for the body!
In the summers I would go to visit my mother's Mamu at his house in Lahore. They were always so warm and welcoming, I loved to sit and listen to the conversations going on around me. The biggest excitement for me was when my mother's cousin would bring cold glasses of kanji for us to drink. They must have thought I was crazy because that's all I was ever interested in!😂
A few years back I went to a Turkish restaurant and saw a drink on their menu which sounded by the description like kanji, so I ordered it. I had such a huge lump in my throat because all those memories of those Lahore visits came rushing back. It's the perfect drink for a hot summer day!
HER HOUSE****
HER HOUSE****
@@zephyrr108 Mother's Mamu means grand uncle (mother's uncle) so HIS house is correct.
Beautiful informative video
This is really awesome and simple. I would probably try this recipe.
Beautifully done. So clearly explained. And systematic.
OMG! You have also this in India! This is Anatolian traditional drink - fermented purple carrot and beetroot drink - in Turkey. I love the taste but also healthy.. Exactly! It tastes like juice of pickled vegetables or vinegar.
My turks migrated to India in when turks invaded it
Narnia oz: my mother made Kanji up until the mid 70's. It was not just vinegry: the mustard was strong and the zang went up you nose and into your head, if you gulped too much too fast at once! This was in Bombay circa 1955 - 1975. LOL. Chao.
India had everthing. that is the reason this country is greate and still serviving
@@AnandaLaxmiYogahaha😂
❤ in Pakistan too
Very healthy Drink Thanks👍
Loved the recipe
Wow loved this recipe. Kanji is a traditional Dravidian Tamil word and I did not even know this! Totally trying this.
Dravid is a sankrit word. It means land surrounded by water aka Tamil nadu
Mashallah aapki yah video mujhe bahut acchi lagi. Mera talluk Lahore se hai aur Bachpan mein ham garmiyon mein rerhi walon se thandi thaar kanji lekar Piya karte the. Aaj aapki yah video dekhkar vah sari yaden taaja Ho gai kanji ka maja fir se munh mein a Gaya. Main khud fermentation mein interested hun. Lekin mujhe yah pata nahin tha ki kanji bhi fermented drink hota hai. Ab main ise jarur banaunga. Main jadde mein rahata hun. Yahan Kali gajaren aasani se nahin milatin. Aam gajro se banane ki koshish karunga. Allah aapka Bhala kare. Maine aapka channel bhi subscribe kar diya hai. Khush rahe hamesha.
That's such a beautiful color
I love kambucha so I'm sure I'll love this too 😋
Loved it as a child.
Kanji and murabba....
Winters were great!
Very well explained!! From my childhood days, I remembered my grandma making it and it was so tangy and delicious!! I will try making it now. Thank u so much for sharing the recipe!
I've tried Fermented fruit shrubs which are made with one part apple cider vinegar, one part sugar(no refined sugar we use a light brown sugar)and one part fruit of your choice,combined with carbonated mineral water, its like home made soda pop, but Kanji is a definite must try, veggies are eatened and the Kanji drunk chilled, looks most refreshing and enjoyable.Thank you for sharing Indishious,👍and greetings 👋from Mexico.🤠
Get allulose. Same exact taste as sugar, no aftertaste, none of the calories. U can even caramalise it.
Are these in equal parts? I would love to try making this! 11:24
@@karenpowell4626 Hi Karen, if you're referring to fermented fruit shrubs then yes equal parts, we make 1 cup's worth of each ingredient and to touch it off with some lemony zing, we add the rind of one lemon.
carbonated water? in food? its a must avoid i think... you dont drink carbon... your body wants to throw it out
@@shilpajain1106 well, I doknow we exhale carbon dioxide as we inhale oxygen, hadn't thought to research this more thoroughly.
Excellent Explanation .Thank you Young Lady ! 🙏🙏👌🏻
Best video I have came across. Presentation is spot on
It’s not just the Punjabi thing it’s an Indian recipe. We have been using it in Rajasthan too. I am sure other parts of india too use it.
The purple carrot is a winter vegetable in north India. Kanji used to be made then in many a home. Now people don’t know the fermented, sour and sharp flavours. My children gave it a pass when I made it.
My mom makes it and I love them can I know some of your own recipes
Thank u
@@pikachue602 oh it is a very simple method. Wash, peel and slice carrots into fingers. Put these in a clean disinfected and dry jar. Fill with boiled and cooled (to room temperature) water. Add crystal salt (1 table spoon per litre of water) to make the solution salty. Powder mustard and add (1 table spoon per litre) to the water and carrot mixture. Cover the mouth of the jar with a clean dry cloth and secure it with a rubber band. Keep the jar in the sun for 4 to 7 days. Your kanji is ready. You can adjust salt and mustard to your taste.
@@neumoi3324 thank u but how do u get the purple colour
@@pikachue602 it is from the purple carrot. If you have seen beet root, it has its own colour.
@@neumoi3324 thnx
looks tasty. i shall try it... 👍
Thank you so much for your precious knowledge. I would love to try this. 💜🙏🏿🎨
We are from punjab Pakistan, we also have this drink there. My grandmother use to make this in spring n we drink it till summer comes. Very refreshing Thanks for this childhood memory ❤
Pakistan is a fake and dying country. You were, Indian and you will be Indian again in a few years.
I tried this few months back and since then I have been making regularly. We love the drink and the fermented veggies we add to salads and wraps. Thanks for sharing.
That looks healthy and amazing!
Very authentic recipe the traditional one! And the video is made with great effort with all the right proportions and Details. A very good video . Great 👌
KANJI is synonymous with Holi festival in our household
We have this prepared in advance for Holi and present it to visitors on Holi
And by the way we are not Punjabi we are from Delhi and this is an age old thing running in our family 😊
Wonderfully done! In Mexico where I am from, we make a drink called TEPACHE from the peels of one pineapple, three cloves and 225 grams of jaggery 2-3 litters of water. It should be done in about two to three days. Question: would this be considered a probiotic drink as well? It is very refreshing as well. Thanks ❤
Yes, pineapple peels also contain probiotic bacteria. Jaggery is also nutritious and much better than white sugar. I had made this pineapple drink few years ago. It was delicious and refreshing too. It can also be called pineapple kanji in hindi.
@@Dave_en is this too a sour drink? question to magdalena too ... do you cover demijohn with clothe? or more tight fitting cap / airlock?
@@einsteinwallah2 I dont think so.
Thank you for sharing. I'll definitely try it out
Very informative useful video super
Great..
We in Pakistan ad turnips as well just like carrots. So what I make is a cocktail which includes normal carrots as purple ones are not easy to get sometimes and ad beet root for color and taste along with turnips. Ad salt and rae to taste and dash of black salt just to give it a light flavour. That's it.
Enjoy the drink.. 🇵🇰💕🇮🇳
Aoa
اور کن چیزوں سے بن سکتا ہے
Your voice is so clear and sweet.thanks
Pleasure to watch and listen. i will make it ASAP. Thank you
Just plain fermented tomatoes (with a lot of water so it becomes a drink) is also really good. It's loaded with umami and reminds me a lot of ayran.
Are you Turkish? Because mentioned Ayran. ' Fermented Beetroot and purple carrot juice ' are sold everywhere in Turkey. Even, any type of pickled juice. There are even thousands of shops for fermented vegetable drinks in Turkey. It's nothing new. Turkish people have fermented drinks and salad at every dinner traditionally. It's just now new generation is slowly poisoning, killing g themselves with soft drinks such as Coke. And fermented Beetroot and purple carrot juice is not consumed only in Turkey or India. It is neither Turkish nor Indian. Balkans, Central Asia, Middle East also.
Just made mine for the first time! Very excited how it will turn out. Question I did mine with carrots and and beets. How are my teeth going to think about that;-) and yes I’m planning to drink it with a straw.
Do you use any magic straw that the drink won't touch your teeth? Please let me know :-)
@@mars-cs4uk 😄😄😄 good one!
Very interesting, going to try this out 👍
Wow, I learnt something new today, thank you for making this video. I am going to try it and share the results!
Kanji is very similar to Turnip Juice, a fermented beverage produced in Turkey. Purple carrots are also added to Turnip Juice
Interesting! Is the recipe the same?
i wouldnt be surprised if tomorrow we find out this "indian" drink also came from Turkey, Iran, Central Asia or Middle East, like every other famous indian dish..
The Turkish word for fermented turnip juice is "Şalgam Suyu". You can watch many different recipe versions when you search for it on youtube. Traditionally it is still produced at home. As a commercial product, there are two different versions in the markets. In addition, the flavor of "Şalgam Suyu" is very compatible with the flavor of kebab and "rakı".
@@umararshad2601 Only 'Shaitaan ki Awlaad' came from the western neighbourhood of India. This letal ferment isn't from Iran, Arabia or Turkiye. That is certain. That's a lethal product. It has no cash, no hope and No body wants it. LOL
I have tried Salgam and it is quite similar to Kanji.
I have an Indian background, so can compare 😊
This used to be available in DELHI as Street drink on handcarts in "matkas" or pitchers covered with a red cotton cloth to keep it cool. Refreshing & healthy. No comparison with any other drink.
Thank you so much for all the information. Very informative. I am going to try it
Excellent video done in simple understandable way.
In Tamilnaadu, fermented rice is called Kanji. This is the most valuable probiotic . Now i see the vegetable kanji!! Thank you.
In Kerala too
My Dadi used to make it! Miss it so much!! Black carrots she used for making it in a earthen marks. Tastes so thirst quenching and cool in summers! But we don’t see black carrots in India any more not even our original red ones! only western GE orange ones available now!! :(
Really I am eager to know it. Thanks you Ma'm for your rare and most valuable video. 👌👌👌👌
Thank you so much for this simple recipe. The instructions were very clear and straightforward. I wish you and your family good health.
My Kanji experience:
My mother used to make Kanji more in summer than winter.
She used to use clay pot گھڑا or steel container.
Process was around 15 days.
She used to make 2 or three containers at the same time with couple of days intervals.
Then take out daily consumption and add same amount of water till the carrots and or sugerbeats change color.
My personal experience was if I drink Kanji every day I used to experience constipation.
So I used to drink every other day.
Since I lost my mom, I was trying to recall how to make Kanji.
Thank you very much for sharing such a beautiful video.
God bless!
اللہ تعالیٰ مغفرت فرمائے آمین
Mustard is small variety called Rai in North India
yes i also thought so ... she says other way
Very well done and presented
Lovely presentation. Compels one to try it out.had heard of kanji but didn't know it was so simple to make
I am salt sensitive… is there a way to add less salt and get the same taste /outcome?
you can look into and consider kefir, water kefir, coconut kefir , tepache and kombucha as non-salt based probiotic drinks.
what time of day do you usually drink kanji? morning or afternoon? does it make a difference when?
ruclips.net/video/tlZ2tkxqzCM/видео.html
Best time to have it after lunch. It's having a cold nature, so it's not good in the evening. This is a winter drink .
It doesn't matter. We used to drink it any time of the day
You should be consuming this anytime before sunset.
Anytime. If you make it spicy then better to avoid at night.
Thanks for reminding. My mother used to make kanji in earthan pot ghadha. Long forgotten but surely make soon.
Very Informative!!! Thank You😊
Great video … it would have been even more informative if you had explained importance of probiotic drinks / food for healthy gut .. but nevertheless brilliant video ❤
I think almost everyone who is old enough to read understands the benefits of probiotics. I am tired of most videos re-itterating obvious facts wasting most everyones time. This video was perfect for me.
I love the irony of not using a plastic bottle - because scratches cause contamination . While using a plastic cutting board .
Very nice God bless you
👏🏼learn something new, sounds tasty, I love Asian traditional grandma’s recipes, they are natural and nutritious 😋JX❤