Kanji (North Indian Fermented Carrot Drink)

Ingredients

• 1 cup grated black/purple carrots (or red carrots + a little beetroot)

• 4 cups filtered water

• 1 tsp ground mustard seeds

• Salt to taste

• Optional: pinch of red chilli powder

Method

• Mix in a glass/ceramic jar, cover with muslin

• Let ferment in the sun for 2–3 days.

• Stir daily.

• Chill before serving. It's probiotic gold.

Benefits:

• Fermented probiotic, improves digestion, immunity, and mental clarity.

Who Can Eat It:

• Suitable for most, especially after antibiotic use or gut issues.

Ideal For:

• Gut restoration and acidity.

Best Time to Consume:

• Mid-morning on an empty stomach.