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Kanji (North Indian Fermented Carrot Drink)
Here's the podcast summary
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.
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