Tangy

Kanji

Recipe: A Traditional Probiotic Drink

Call it Indian kombucha or traditional probiotic, kanji fits the bill every time. And the taste buds. A fermented drink made from black carrots, kanji is a tangy, natural probiotic that’s great for the gut. Spiced with mustard seeds, salt, and red chilli powder and often mixed with beets, kanji requires 3-5 days under the sunlight (or any warm place) for fermentation. But once prepared, it lasts up to 5 days in the fridge.