A traditional drink from North India, Kanji is a popular beverage across the country. While it is prepared at home by fermenting black carrots with mustard seeds, it is also sold on the streets due to its popularity. The tangy drink finds many takers, particularly during the summer season, due to its nutritional value. Fitness expert Aman Puri, Founder, Steadfast Nutrition, says that gut health is supreme and there are several native Indian drinks that were made to boost healthy gut bacteria. He shares why Kanji has made a comebak on Indian breakfast tables.




Why people keep coming back to kanji




For digestion

One of the main reasons people drink kanji is for the gut. Since it is fermented, it naturally develops good bacteria. Many people feel it helps when they have that heavy, bloated feeling after eating.




For cooling

Strangely, even though it is made in winter, kanji is often described as cooling. A glass in the daytime can feel quite refreshing, especially if it is slightly chilled.




For the eyes

Black carrots are a big part of this drink, and they are rich in vitamin A. They also contain lutein and zeaxanthin. These are commonly linked to maintaining good eyesight.




Helps the body clear out waste

As it ferments, kanji forms natural acids. These are believed to support the body’s normal way of getting rid of waste. It is not something dramatic, just a gentle support.




Heart-friendly

There are antioxidants in kanji, including anthocyanins. Along with that, it has some potassium too. Together, these are known to play a role in keeping blood pressure in check.




Skin-related benefits

People who regularly include fermented foods sometimes notice small changes in their skin. Kanji has vitamin C and plant compounds that are generally considered good for skin health.




For immunity

It is not a cure-all, but kanji does bring in antioxidants and a bit of vitamin C. Over time, that can help support the body’s natural defence system.




When people usually drink it

A lot of people prefer it first thing in the morning, before eating anything. It is light and does not feel heavy on the stomach. Others just have it in between meals, like a regular drink.









Making kanji at home

● Start with 4 to 5 black carrots. Wash them well, peel, and cut into long pieces. If you cannot find black carrots, beetroot with a little orange works as a substitute.

● Add mustard seeds, black salt, red chilli powder, and a pinch of turmeric. Put everything into a glass jar or even a clay pot if you have one. Then pour in around 1 to 1.5 litres of water.

● Cover it with a cloth and leave it in sunlight. Give it a stir once a day. After about 3 to 5 days, you will notice the taste turning slightly sour.

● Strain the liquid and keep it in the fridge. Some people like it cold, others just drink it as it is.

More than just a seasonal drink



Black carrots are not available all year, so kanji tends to show up more in winter. That said, people love experimenting. Some add ginger, some a pinch of hing.



At the end of the day, it is a simple drink. No complicated steps, no expensive ingredients. Just something that has been around for a long time and still finds a place in everyday kitchens.