Indian Kombucha (Kanji)
This recipe is as simplea recipe as they come. I literally am done in5-10 minutes.I always wondered whatit was about kombucha that is so healthy yet not everyone’s favorite thing todrink. Is it the smell or the fact that drinking something pungent afterfermentation is not as appealing? I think it is an acquired taste. If we goback in history, it appears that every culture has some form of kombucha. Maybethe trick is to find the one that fits your pallet or pairing it with otherdishes to cut through the sourness. Here I offer one that has been in my familyfor generations. I fondly remember going to India and drinking this with riceand pickled vegetables. On hot summer days, a few cubes of ice and this turnsinto a refreshing drink.
Ingredients
- 4-5 large carrots
- 1-2 beets
- 2 tbsp coarsely ground yellow/brown mustard not the black one, it will back it bitter
- 2 tbsp pink Himalayan salt
- 1 tps pepper
- Optional 1 tsp ground chili powder or fresh cut serrano chilies
Instructions
- Peel and slice the carrots and beets lengthwise into bite size pieces
- Put them in a large glass jar/pitcher and add the spices
- Add 6-7 cups of water
- Cover with a plastic lid or cheesecloth (prevents the rusting from the fermentation process) and place in bright sunlight (kitchen windowsills are great places)
- ust wait 3-7 days. Keep stirring daily and taste often. You will know when it is done,
Notes
Tips:
- Store in refrigerator
- If you don’t eat all the vegetables, you can use them to make pickles later on (more fermentation for healthy and delicious condiments)
- Add ice cubes and mint before serving
- Rick in probiotics, antioxidants, dietary fiber, Vitamin K and C, and potassium, this drink can also help boost digestion