Kanjee help's enhancing your Immune Health and Digestive Balance the Natural Way
Kanjee, a traditional fermented drink, offers a plethora of health benefits that make it a fantastic addition to your daily routine. Incorporating Kanjee into your everyday diet can enhance digestion, boost immunity, and provide vital nutrients. This delightful beverage is rich in probiotics, which can promote gut health and improve your overall well-being.
Kanji is a vital drink for bolstering your immune system and warding off illness. It’s a traditional fermented beverage from North India, celebrated not only for its distinct tangy flavor but also for its impressive health benefits. This probiotic-rich elixir is crafted from black carrots or beetroots and is loaded with antioxidants. In many Indian households, brewing kanji is a cherished winter tradition. Kundalini yoga Master Om Rishi emphasizes its importance, noting that it’s "good for the gut, good for your brain, and beneficial for everything you care about." You can easily prepare kanji using beetroots. Black carrots are especially noteworthy due to their high anthocyanin content, an antioxidant that helps reduce inflammation. On the other hand, beetroots are packed with betalains, which are renowned for their anti-inflammatory effects. The fermentation process involved in making kanji produces beneficial bacteria, or probiotics, that support gut health, enhance digestion, improve nutrient absorption, and fortify our immune systems. Regular enjoyment of this drink during the season can also help boost eyesight, beautify the skin, and assist in regulating blood pressure. Making your own kanji is straightforward.
Here’s an authentic recipe from Om Rishi:
Ingredients: - 1 kg carrots (or substitute with beetroot) - 2 liters of water - 2 tablespoons of ground yellow mustard seeds - 1.5 tablespoons of Kashmiri chili powder - 1.5 tablespoons of salt
Preparation: Start by washing, peeling, and cutting the carrots or beetroot into thin finger-sized pieces. Heat the 2 liters of water and lightly warm the carrots or beetroot without allowing it to boil. Once cooled, mix in the ground mustard seeds, Kashmiri chili powder, and salt. Transfer the mixture into a clay jar (cheeni mitti martaban) and ensure it’s sealed tightly. Then, set the jar out in the sun for 3 to 4 days without stirring or disturbing it. There's no need to bring it inside at night. After this period, give the kanji a taste, adjust the seasoning as necessary, and let it continue fermenting in the sun for an additional day. By the fifth day, your delicious and health-enhancing kanji will be ready to enjoy. To maintain its freshness, consider savoring smaller batches!
