Or maybe Russian? Or Polish? Or Belorussian? Or Slovak? Show me any Slavic tribes and sure enough, lactic fermentation is part of their eating habits. Ukrainians are no exception to the rule.
The best presentation I've seen on this. Clear explanations of the components and their importance. No having waving and distractions, just excellently delivered. Immediate subscription from me!
In Tamil Nadu what we call Kanji is prepared out of rice boiled in water with salt to taste , crushed the rice after boiling and given in a semi liquid state along with the water in which the rice boiled to those suffering from diarrhoea. It completely arrests the loose stools and gives strength to them who are already tired.
3-5 days is usually not sufficient. The kanji tastes best after at least a fortnight. It also works great if you can keep it on a window sill where it can get direct sunlight.
Of all the videos I watched on TH-cam regarding the preparation of Beet kvass/Kanji , yours was the most professional and organised one. Loved every bit of it. Please keep up the good work.
The purple carrot is a winter vegetable in north India. Kanji used to be made then in many a home. Now people don’t know the fermented, sour and sharp flavours. My children gave it a pass when I made it.
@@pikachue602 oh it is a very simple method. Wash, peel and slice carrots into fingers. Put these in a clean disinfected and dry jar. Fill with boiled and cooled (to room temperature) water. Add crystal salt (1 table spoon per litre of water) to make the solution salty. Powder mustard and add (1 table spoon per litre) to the water and carrot mixture. Cover the mouth of the jar with a clean dry cloth and secure it with a rubber band. Keep the jar in the sun for 4 to 7 days. Your kanji is ready. You can adjust salt and mustard to your taste.
You reminded of my father who used to make this recipe religiously every year. Last time I made was about ten years ago. Time to start making again. Thank You from Toronto. A very professional video.
OMG! You have also this in India! This is Anatolian traditional drink - fermented purple carrot and beetroot drink - in Turkey. I love the taste but also healthy.. Exactly! It tastes like juice of pickled vegetables or vinegar.
Narnia oz: my mother made Kanji up until the mid 70's. It was not just vinegry: the mustard was strong and the zang went up you nose and into your head, if you gulped too much too fast at once! This was in Bombay circa 1955 - 1975. LOL. Chao.
I've tried Fermented fruit shrubs which are made with one part apple cider vinegar, one part sugar(no refined sugar we use a light brown sugar)and one part fruit of your choice,combined with carbonated mineral water, its like home made soda pop, but Kanji is a definite must try, veggies are eatened and the Kanji drunk chilled, looks most refreshing and enjoyable.Thank you for sharing Indishious,👍and greetings 👋from Mexico.🤠
@@karenpowell4626 Hi Karen, if you're referring to fermented fruit shrubs then yes equal parts, we make 1 cup's worth of each ingredient and to touch it off with some lemony zing, we add the rind of one lemon.
I loved this presentation, straightforward, no distracting background music. You also have a very smoothing voice. I will try to make this during Winter this year
In the summers I would go to visit my mother's Mamu at his house in Lahore. They were always so warm and welcoming, I loved to sit and listen to the conversations going on around me. The biggest excitement for me was when my mother's cousin would bring cold glasses of kanji for us to drink. They must have thought I was crazy because that's all I was ever interested in!😂 A few years back I went to a Turkish restaurant and saw a drink on their menu which sounded by the description like kanji, so I ordered it. I had such a huge lump in my throat because all those memories of those Lahore visits came rushing back. It's the perfect drink for a hot summer day!
KANJI is synonymous with Holi festival in our household We have this prepared in advance for Holi and present it to visitors on Holi And by the way we are not Punjabi we are from Delhi and this is an age old thing running in our family 😊
Wonderfully done! In Mexico where I am from, we make a drink called TEPACHE from the peels of one pineapple, three cloves and 225 grams of jaggery 2-3 litters of water. It should be done in about two to three days. Question: would this be considered a probiotic drink as well? It is very refreshing as well. Thanks ❤
Yes, pineapple peels also contain probiotic bacteria. Jaggery is also nutritious and much better than white sugar. I had made this pineapple drink few years ago. It was delicious and refreshing too. It can also be called pineapple kanji in hindi.
This video reminded me that I had a jar of quick pickled watermelon rind in the back of my fridge that I hadn't tasted yet. It is better than I had anticipated. As soon as I find those organic root veggies I'll have to try making Kanji. Thanks for the clear instructions.
Great.. We in Pakistan ad turnips as well just like carrots. So what I make is a cocktail which includes normal carrots as purple ones are not easy to get sometimes and ad beet root for color and taste along with turnips. Ad salt and rae to taste and dash of black salt just to give it a light flavour. That's it. Enjoy the drink.. 🇵🇰💕🇮🇳
@@anonymous-ds4ix I hadn't heard of North Indian Kanji until this year. I have lived in Mumbai all my life. Yet, it is being passed off as an Indian drink. But, rice kanji is a South Indian drink. Double standards?
This is one of the high quality videos I have seen in the recent times. I can se quality in everything rigt from presentation, choice of material, explanation, accurate measurements and everything. Became a great fan of your video, I am hitting Subscribe button without watching other videos. Keep up the good work and all the very best :)
Great thing about this video, you've explained it very briefly, that's really very good, and the sweetness of voice behind was calming...... I'm Punjabi and kanji is made in every winter time so the video also touched our hearts.... Grab love from Suneel Kanda family from Agra Uttar Pradesh India......
I just recently learned how to make water kefir and sodas with ginger bug. I only thought about fruits though. Even though I don't like beets, this video gives me an idea. I don't like _eating_ carrots, but I love _drinking the juice!_ This has me thinking about making fermented carrot juice or maybe even carrot and orange: one with the ginger bug and one with kefir water.
i wouldnt be surprised if tomorrow we find out this "indian" drink also came from Turkey, Iran, Central Asia or Middle East, like every other famous indian dish..
The Turkish word for fermented turnip juice is "Şalgam Suyu". You can watch many different recipe versions when you search for it on youtube. Traditionally it is still produced at home. As a commercial product, there are two different versions in the markets. In addition, the flavor of "Şalgam Suyu" is very compatible with the flavor of kebab and "rakı".
@@umararshad2601 Only 'Shaitaan ki Awlaad' came from the western neighbourhood of India. This letal ferment isn't from Iran, Arabia or Turkiye. That is certain. That's a lethal product. It has no cash, no hope and No body wants it. LOL
I tried this few months back and since then I have been making regularly. We love the drink and the fermented veggies we add to salads and wraps. Thanks for sharing.
We are from punjab Pakistan, we also have this drink there. My grandmother use to make this in spring n we drink it till summer comes. Very refreshing Thanks for this childhood memory ❤
Thank you so much for making this video as it's helped me a lot to get rid of bad digestion and for prevention I consume 2tsp twice of Yakrit Plihantak Churna which has no side effects.
Mashallah aapki yah video mujhe bahut acchi lagi. Mera talluk Lahore se hai aur Bachpan mein ham garmiyon mein rerhi walon se thandi thaar kanji lekar Piya karte the. Aaj aapki yah video dekhkar vah sari yaden taaja Ho gai kanji ka maja fir se munh mein a Gaya. Main khud fermentation mein interested hun. Lekin mujhe yah pata nahin tha ki kanji bhi fermented drink hota hai. Ab main ise jarur banaunga. Main jadde mein rahata hun. Yahan Kali gajaren aasani se nahin milatin. Aam gajro se banane ki koshish karunga. Allah aapka Bhala kare. Maine aapka channel bhi subscribe kar diya hai. Khush rahe hamesha.
Very authentic recipe the traditional one! And the video is made with great effort with all the right proportions and Details. A very good video . Great 👌
What a blessing that in India your food is based on health and medicine. What beautiful.memories of eating nourishment. As an American born in the 80s all I remember is pop tarts, cereals, sugary snacks and frozen food. It's a wonder I'm alive lol
My Kanji experience: My mother used to make Kanji more in summer than winter. She used to use clay pot گھڑا or steel container. Process was around 15 days. She used to make 2 or three containers at the same time with couple of days intervals. Then take out daily consumption and add same amount of water till the carrots and or sugerbeats change color. My personal experience was if I drink Kanji every day I used to experience constipation. So I used to drink every other day. Since I lost my mom, I was trying to recall how to make Kanji. Thank you very much for sharing such a beautiful video. God bless!
Very well explained!! From my childhood days, I remembered my grandma making it and it was so tangy and delicious!! I will try making it now. Thank u so much for sharing the recipe!
very nice presentation, i made it with orange carrots, beetroot and parsnip some mustardseeds and some chilipowder ! Looking forward to tasting this, cheers from denmark !!!
This used to be available in DELHI as Street drink on handcarts in "matkas" or pitchers covered with a red cotton cloth to keep it cool. Refreshing & healthy. No comparison with any other drink.
1:07 She(your Grandma) did know what fermenting was, she may call it something different. It's not just this drink, they and the culture together have been using fermentation since ages... curd(dahi), different types of pickles amd so many things were made using this method... If she didn't know what fermenting was things could have gone terribly bad if done incorrectly...
Thank you so much , looks delicious, i just would like to know if people with high blood pressure condition can drink it. Thanks in advance, God bless.
Just made mine for the first time! Very excited how it will turn out. Question I did mine with carrots and and beets. How are my teeth going to think about that;-) and yes I’m planning to drink it with a straw.
My Dadi used to make it! Miss it so much!! Black carrots she used for making it in a earthen marks. Tastes so thirst quenching and cool in summers! But we don’t see black carrots in India any more not even our original red ones! only western GE orange ones available now!! :(
Hello. I really liked n enjoyed your presentation. It was done beautifully with every detailed info. You gave substitutes n options everywhere as in what to do with the fermented veggies later. Wonderful. Or else we would wonder what to do. Another video I watched said throw the veggies 😀. Thank you very much🙏🏻🙏🏻🙏🏻
I've never tried or even heard of this! And I'm quite well-versed in things like this. Absolutely can't wait to make it and drink it 😀 I believe I will drink it on going ☺️👍
th-cam.com/video/tlZ2tkxqzCM/w-d-xo.html Best time to have it after lunch. It's having a cold nature, so it's not good in the evening. This is a winter drink .
I will try the recipe. I also have to say that the production of this video, as apparently every other video on your channel, is really great. Sad that this is the only video of yours that blew up so far! I will check out some other recipes for sure
Had drank it in my childhood.which was fermented in a mud pot covered with a cloth n it is made in the family since generations.Also we made our own vinegar at home in mud pots itself.
Great video … it would have been even more informative if you had explained importance of probiotic drinks / food for healthy gut .. but nevertheless brilliant video ❤
I think almost everyone who is old enough to read understands the benefits of probiotics. I am tired of most videos re-itterating obvious facts wasting most everyones time. This video was perfect for me.
Very nice. Well presented, no nonsense video. I have one question (from Mumbai, India): does thorough washing of the carrots and beetroots not remove the bacteria/yeast required for the fermentation?
It’s not all Indian, it’s Turkish, this drink is called Kancı (to read Kanji) meaning Bloody in Turkish or Shalgam (Turnip) in Turkish when we use black carrot 🥕 with turnip …. Don’t forget that India have been ruled by two Turkic Dynasties (Lodi Sultanate & the Great Moghol Sultanate)
@@KimseKimsesiz1948 You lost your argument as soon as you resorted to using vulgar language. Furthermore, even if the origins are Turkic (an ethnic group from Central Asia), it is not the same as Turkish (which is a nationality referring to the nation state of Turkey/Türkiye in Anatolia).
@@kc4276 Of course, Einstein 😎 Germanic doesn’t refer at all with German… Anglo- Saxon doesn’t refer at all with English cause English is a modern nationality in UK 🇬🇧 Yeah, yeah Einstein … You’ve been dominated for almost a millennium by different group of Turkic people but guess what dummy ?! They’re all have a common origin, they’re all coming from a split of one original single ethnic group no matter wherever they went to build their empires, their states through space & time, they’re Turkic, nor Germanic neither Slavic… Turkic, includes all the Turkish language speakers including the Turkish of 🇹🇷 Türkiye 🇹🇷 the Turkish language of Kazakhstan 🇰🇿 called Kazakh, the Turkish language of Kirghizistan 🇰🇬 called Kirghiz, and so on … Keep thinking in that way, Einstein 😎 You will soon have a Nobel Laureate for your stupidness 😎✅ I think you’re really close to have it 😎🙃
Kanji down south India(I’m about kerala)is made with some Rice and has lot of water . Thx for sharing this recipe, will try. Glad the music is pleasant to listen to in the background..
i loved Kanji as a child, my mum use to make it. Now i am settled in dubai. I travel a lot and u know where i found KAnji :....in Turkey, its sold as a drink there and is quite famous , easily available in plastic bottles in the supermarkets and served in restaurants. Now my kids love it too, surely gone try your orange carrot version
I love this video. My wife and I tried a first batch but mistakenly bought and used something more like horseradish root. It was not pleasant so I dumped it and used the beetroot. I never saw bubbles of fermentation but then thought to quickly add more salt to help the process. Still no bubbles but I measured the ph after a few days and it was 4.01. So I let it go for the week. It tastes good but I keep worrying about a slightly sulfuric smell. Is that normal? I have been enjoying it for several days now and no ill effects. Could I have gotten something wrong?
I loved your rendition.❤ crypt n informative n educative. Share more on organic home DIY home remedies. Thank you very much! Bless you! I am making it right away. 🙏🏻
Inspiring. Should the salt % be calculated by the weight of water+ vegetables? Kvas is a similar fermented drink. Love the presentation and the peaceful narration. You may be done drinking it before fully fermenting the drink. Those on antibiotics, this is an easier way to restore your gut biome. Those exercising in hot weather, its like pickle juice. Mustard is antifingal, bacteriostatic and bactericidal.
Hi please give us more receipes and more fermented foods and different kinds of fermwntation knowledge Thanks for your recepie and thats an absolute wonderful voice.
Lovely presentation. Look forward to more, since I have subscribed to your channel. Pujabi families in Bombay, during the 50's and 60's and 70's too made Kanji. My mother had these big glazed ceramic jars in brown and white, I think they were called Martabans (origin Burma) in which she fermented. Fond memories. Thanks and best wishes.
Let us know if you have tried Kanji or another fermented drink before.
How have I never had this?!!
I was on rejuvelac for a month or so. Hurt my stomach so bad I wanna KILL MYSELF!
I learnt it from a Punjabi friend 20years back and make it regularly exactly the same way .
How often can it be drunk and how much?
Unfortunately for me, whenever I have tried fermented drinks they have upset my stomach badly 😢
This is a traditional Ukrainian drink as well. The name is buryakovyi kvas❤ I'm glad we share some common ancient traditions with Indians
Or maybe Russian? Or Polish? Or Belorussian? Or Slovak? Show me any Slavic tribes and sure enough, lactic fermentation is part of their eating habits. Ukrainians are no exception to the rule.
Thats why we say north west indians migrated from ural mountain areas...
@3oranges4
Nah.
Kvas is the fermented Russian Drink yes?
@@3oranges4 Thats why we say northwest indians migrated TO ural mountain areas....
Clear narration and excellent photography with no distracting music, no special effects, and no phony accent. Loved every bit of it.
Totally agree!! Great job with the video !
Absolutely. You said it. 👍👍
no overdone hellywood or bollywood, perfect.
@Aruna Ram Kumar - Thanks Ma'am! I certainly will.
The best presentation I've seen on this.
Clear explanations of the components and their importance.
No having waving and distractions, just excellently delivered.
Immediate subscription from me!
In Tamil Nadu what we call Kanji is prepared out of rice boiled in water with salt to taste , crushed the rice after boiling and given in a semi liquid state along with the water in which the rice boiled to those suffering from diarrhoea. It completely arrests the loose stools and gives strength to them who are already tired.
In Kerala, exactly the same.
In Andhra it's called Ganji .....similar
not only in tamil nadu. China, Japan, korea, indonasia, korea.... they all call the porridge as kanji / kongee
Karnataka is Ganji
how do you prepare it ? like for being probiotic , it need to be kept for 24 hrs ?
3-5 days is usually not sufficient. The kanji tastes best after at least a fortnight. It also works great if you can keep it on a window sill where it can get direct sunlight.
Of all the videos I watched on TH-cam regarding the preparation of Beet kvass/Kanji , yours was the most professional and organised one. Loved every bit of it. Please keep up the good work.
Fermented foods are brilliant for you digestion system. Always eaten them. Three kids and still feel and look great 👍🏽
Do you make any that your kids like?
And good for immunity
Can we give small kids??
You have 3 kids thats great nowadays ! Womenn are working so they dont want more than 1 kid !
@@hanna.m2 yes Hun all are delicious
The purple carrot is a winter vegetable in north India. Kanji used to be made then in many a home. Now people don’t know the fermented, sour and sharp flavours. My children gave it a pass when I made it.
My mom makes it and I love them can I know some of your own recipes
Thank u
@@pikachue602 oh it is a very simple method. Wash, peel and slice carrots into fingers. Put these in a clean disinfected and dry jar. Fill with boiled and cooled (to room temperature) water. Add crystal salt (1 table spoon per litre of water) to make the solution salty. Powder mustard and add (1 table spoon per litre) to the water and carrot mixture. Cover the mouth of the jar with a clean dry cloth and secure it with a rubber band. Keep the jar in the sun for 4 to 7 days. Your kanji is ready. You can adjust salt and mustard to your taste.
@@neumoi3324 thank u but how do u get the purple colour
@@pikachue602 it is from the purple carrot. If you have seen beet root, it has its own colour.
@@neumoi3324 thnx
It’s not just the Punjabi thing it’s an Indian recipe. We have been using it in Rajasthan too. I am sure other parts of india too use it.
You reminded of my father who used to make this recipe religiously every year. Last time I made was about ten years ago. Time to start making again.
Thank You from Toronto. A very professional video.
OMG! You have also this in India! This is Anatolian traditional drink - fermented purple carrot and beetroot drink - in Turkey. I love the taste but also healthy.. Exactly! It tastes like juice of pickled vegetables or vinegar.
My turks migrated to India in when turks invaded it
Narnia oz: my mother made Kanji up until the mid 70's. It was not just vinegry: the mustard was strong and the zang went up you nose and into your head, if you gulped too much too fast at once! This was in Bombay circa 1955 - 1975. LOL. Chao.
India had everthing. that is the reason this country is greate and still serviving
@@AnandaLaxmiYogahaha😂
❤ in Pakistan too
I've tried Fermented fruit shrubs which are made with one part apple cider vinegar, one part sugar(no refined sugar we use a light brown sugar)and one part fruit of your choice,combined with carbonated mineral water, its like home made soda pop, but Kanji is a definite must try, veggies are eatened and the Kanji drunk chilled, looks most refreshing and enjoyable.Thank you for sharing Indishious,👍and greetings 👋from Mexico.🤠
Get allulose. Same exact taste as sugar, no aftertaste, none of the calories. U can even caramalise it.
Are these in equal parts? I would love to try making this! 11:24
@@karenpowell4626 Hi Karen, if you're referring to fermented fruit shrubs then yes equal parts, we make 1 cup's worth of each ingredient and to touch it off with some lemony zing, we add the rind of one lemon.
carbonated water? in food? its a must avoid i think... you dont drink carbon... your body wants to throw it out
@@shilpajain1106 well, I doknow we exhale carbon dioxide as we inhale oxygen, hadn't thought to research this more thoroughly.
I loved this presentation, straightforward, no distracting background music. You also have a very smoothing voice. I will try to make this during Winter this year
In the summers I would go to visit my mother's Mamu at his house in Lahore. They were always so warm and welcoming, I loved to sit and listen to the conversations going on around me. The biggest excitement for me was when my mother's cousin would bring cold glasses of kanji for us to drink. They must have thought I was crazy because that's all I was ever interested in!😂
A few years back I went to a Turkish restaurant and saw a drink on their menu which sounded by the description like kanji, so I ordered it. I had such a huge lump in my throat because all those memories of those Lahore visits came rushing back. It's the perfect drink for a hot summer day!
HER HOUSE****
HER HOUSE****
@@zephyrr108 Mother's Mamu means grand uncle (mother's uncle) so HIS house is correct.
Good science explanation behind fermentation process. Lovely voice and clear explanation. Let me try this recipe at home. Thank you.
KANJI is synonymous with Holi festival in our household
We have this prepared in advance for Holi and present it to visitors on Holi
And by the way we are not Punjabi we are from Delhi and this is an age old thing running in our family 😊
Wonderfully done! In Mexico where I am from, we make a drink called TEPACHE from the peels of one pineapple, three cloves and 225 grams of jaggery 2-3 litters of water. It should be done in about two to three days. Question: would this be considered a probiotic drink as well? It is very refreshing as well. Thanks ❤
Yes, pineapple peels also contain probiotic bacteria. Jaggery is also nutritious and much better than white sugar. I had made this pineapple drink few years ago. It was delicious and refreshing too. It can also be called pineapple kanji in hindi.
@@Dave_en is this too a sour drink? question to magdalena too ... do you cover demijohn with clothe? or more tight fitting cap / airlock?
@@einsteinwallah2 I dont think so.
This video reminded me that I had a jar of quick pickled watermelon rind in the back of my fridge that I hadn't tasted yet. It is better than I had anticipated. As soon as I find those organic root veggies I'll have to try making Kanji. Thanks for the clear instructions.
Great..
We in Pakistan ad turnips as well just like carrots. So what I make is a cocktail which includes normal carrots as purple ones are not easy to get sometimes and ad beet root for color and taste along with turnips. Ad salt and rae to taste and dash of black salt just to give it a light flavour. That's it.
Enjoy the drink.. 🇵🇰💕🇮🇳
Aoa
اور کن چیزوں سے بن سکتا ہے
In India, when we boil rice....the strained water is called kanji.....very delicious and strengthening
@@anonymous-ds4ix I hadn't heard of North Indian Kanji until this year. I have lived in Mumbai all my life. Yet, it is being passed off as an Indian drink. But, rice kanji is a South Indian drink. Double standards?
I was wondering too because as an Indian I know only one type of Kanji.
@@anonymous-ds4ix no in gujarati too it is called kanji ... i think so this is a sanskrit word used in ayurvedic texts
It’s “ganji” when rice is involved
It’s Congee in Chinese languages as well. I am talking about rice porridge here.
This is one of the high quality videos I have seen in the recent times. I can se quality in everything rigt from presentation, choice of material, explanation, accurate measurements and everything. Became a great fan of your video, I am hitting Subscribe button without watching other videos. Keep up the good work and all the very best :)
I concur! This is exactly how my grandma made it. I was looking for this recipe and glad I found this video.
@@PiaSet ❤
😊
You refreshed memories of 40 years ago when my mom would make kanji at home ❤❤❤
Great thing about this video, you've explained it very briefly, that's really very good, and the sweetness of voice behind was calming......
I'm Punjabi and kanji is made in every winter time so the video also touched our hearts....
Grab love from Suneel Kanda family from Agra Uttar Pradesh India......
Thanks for reminding. My mother used to make kanji in earthan pot ghadha. Long forgotten but surely make soon.
I just recently learned how to make water kefir and sodas with ginger bug. I only thought about fruits though. Even though I don't like beets, this video gives me an idea. I don't like _eating_ carrots, but I love _drinking the juice!_ This has me thinking about making fermented carrot juice or maybe even carrot and orange: one with the ginger bug and one with kefir water.
What is kefir water
I’m so happy to have found your channel.
My daughter went to school in India for 4 years. I will share the channel with her.
Thank you very good communication and we love pickled vegs for adding to salads and drink probiotic.Thanks for sharing!
Excellent video, highly informative and with out distracting music , but beautiful language and clear pronunciation .
Kanji is very similar to Turnip Juice, a fermented beverage produced in Turkey. Purple carrots are also added to Turnip Juice
Interesting! Is the recipe the same?
i wouldnt be surprised if tomorrow we find out this "indian" drink also came from Turkey, Iran, Central Asia or Middle East, like every other famous indian dish..
The Turkish word for fermented turnip juice is "Şalgam Suyu". You can watch many different recipe versions when you search for it on youtube. Traditionally it is still produced at home. As a commercial product, there are two different versions in the markets. In addition, the flavor of "Şalgam Suyu" is very compatible with the flavor of kebab and "rakı".
@@umararshad2601 Only 'Shaitaan ki Awlaad' came from the western neighbourhood of India. This letal ferment isn't from Iran, Arabia or Turkiye. That is certain. That's a lethal product. It has no cash, no hope and No body wants it. LOL
I have tried Salgam and it is quite similar to Kanji.
I have an Indian background, so can compare 😊
Simply Beautiful and I can’t wait to try this!! Love pickled vegetables and I love kombucha so this, I’m sure will be a winner as well😊❤
I tried this few months back and since then I have been making regularly. We love the drink and the fermented veggies we add to salads and wraps. Thanks for sharing.
We are from punjab Pakistan, we also have this drink there. My grandmother use to make this in spring n we drink it till summer comes. Very refreshing Thanks for this childhood memory ❤
Pakistan is a fake and dying country. You were, Indian and you will be Indian again in a few years.
Pakistan mein kesy bnaty
I had this drink at a friends place and am so glad it’s simple to make. Thanks for sharing a nicely made video.
This is the taste oryf my childhood. My mother would often make Kanji eve winter !
Thank you so much for making this video as it's helped me a lot to get rid of bad digestion and for prevention I consume 2tsp twice of Yakrit Plihantak Churna which has no side effects.
What a beautiful pleasant Voice u have i love it.very Calm
Bravo! What a beautiful way to present this delicious and healthy drink! 🤗🌹❤🌹
Mashallah aapki yah video mujhe bahut acchi lagi. Mera talluk Lahore se hai aur Bachpan mein ham garmiyon mein rerhi walon se thandi thaar kanji lekar Piya karte the. Aaj aapki yah video dekhkar vah sari yaden taaja Ho gai kanji ka maja fir se munh mein a Gaya. Main khud fermentation mein interested hun. Lekin mujhe yah pata nahin tha ki kanji bhi fermented drink hota hai. Ab main ise jarur banaunga. Main jadde mein rahata hun. Yahan Kali gajaren aasani se nahin milatin. Aam gajro se banane ki koshish karunga. Allah aapka Bhala kare. Maine aapka channel bhi subscribe kar diya hai. Khush rahe hamesha.
Very authentic recipe the traditional one! And the video is made with great effort with all the right proportions and Details. A very good video . Great 👌
Will have to try this one..I have made Kombucha, yogurt and sauerkraut and a few other fermented vegetables. So healthy for the body!
❤ loved watching. My Punjabi friend use to make it for us 😋
Looks nice. I remember eating fermented gooseberry/usirikaya with salt, turmeric and green chilli
What a blessing that in India your food is based on health and medicine. What beautiful.memories of eating nourishment. As an American born in the 80s all I remember is pop tarts, cereals, sugary snacks and frozen food. It's a wonder I'm alive lol
Very well articulated, thought kanji is western India drink but many people from Bengal know it and love it, good
Wow loved this recipe. Kanji is a traditional Dravidian Tamil word and I did not even know this! Totally trying this.
Dravid is a sankrit word. It means land surrounded by water aka Tamil nadu
Thankyou verymuch. At what time should you drink Kanchi?
My Kanji experience:
My mother used to make Kanji more in summer than winter.
She used to use clay pot گھڑا or steel container.
Process was around 15 days.
She used to make 2 or three containers at the same time with couple of days intervals.
Then take out daily consumption and add same amount of water till the carrots and or sugerbeats change color.
My personal experience was if I drink Kanji every day I used to experience constipation.
So I used to drink every other day.
Since I lost my mom, I was trying to recall how to make Kanji.
Thank you very much for sharing such a beautiful video.
God bless!
اللہ تعالیٰ مغفرت فرمائے آمین
I used to drink kanji,when my sikh school ftiend used to bring it to school as beverage for winter.I loved the taste
Thanks for teaching. Your husband shot the video really well. Good job guys
Thank you so much for this simple recipe. The instructions were very clear and straightforward. I wish you and your family good health.
Very well explained!! From my childhood days, I remembered my grandma making it and it was so tangy and delicious!! I will try making it now. Thank u so much for sharing the recipe!
My thoughts exactly 😊
very nice presentation, i made it with orange carrots, beetroot and parsnip some mustardseeds and some chilipowder ! Looking forward to tasting this, cheers from denmark !!!
This used to be available in DELHI as Street drink on handcarts in "matkas" or pitchers covered with a red cotton cloth to keep it cool. Refreshing & healthy. No comparison with any other drink.
This is the first time I have made and tasted kanji, It was so good. Thank you for sharing such a wonderful recipe. Waiting for more recipe
Informative n interesting video!
Detailed information about fermentation process n Kanji. Thank you. Can it be made in all seasons??
1:07 She(your Grandma) did know what fermenting was, she may call it something different. It's not just this drink, they and the culture together have been using fermentation since ages... curd(dahi), different types of pickles amd so many things were made using this method... If she didn't know what fermenting was things could have gone terribly bad if done incorrectly...
Thank you so much , looks delicious, i just would like to know if people with high blood pressure condition can drink it. Thanks in advance, God bless.
Thank you mam this is new for me I was unknown the kanji recipe. I would make
Yes I've tried kanji... We use black carrots which are deepest red... We also added mustard seeds.
Just made mine for the first time! Very excited how it will turn out. Question I did mine with carrots and and beets. How are my teeth going to think about that;-) and yes I’m planning to drink it with a straw.
Do you use any magic straw that the drink won't touch your teeth? Please let me know :-)
@@mars-cs4uk 😄😄😄 good one!
I loved this presentation, straightforward, no distracting background music
In Tamilnaadu, fermented rice is called Kanji. This is the most valuable probiotic . Now i see the vegetable kanji!! Thank you.
In Kerala too
Thank you for your recipe, could you please let me know how long we can store it when it is ready? I mean after 5 days
My Dadi used to make it! Miss it so much!! Black carrots she used for making it in a earthen marks. Tastes so thirst quenching and cool in summers! But we don’t see black carrots in India any more not even our original red ones! only western GE orange ones available now!! :(
Hello. I really liked n enjoyed your presentation. It was done beautifully with every detailed info. You gave substitutes n options everywhere as in what to do with the fermented veggies later. Wonderful. Or else we would wonder what to do. Another video I watched said throw the veggies 😀. Thank you very much🙏🏻🙏🏻🙏🏻
Beautifully done. So clearly explained. And systematic.
I've never tried or even heard of this! And I'm quite well-versed in things like this. Absolutely can't wait to make it and drink it 😀 I believe I will drink it on going ☺️👍
what time of day do you usually drink kanji? morning or afternoon? does it make a difference when?
th-cam.com/video/tlZ2tkxqzCM/w-d-xo.html
Best time to have it after lunch. It's having a cold nature, so it's not good in the evening. This is a winter drink .
It doesn't matter. We used to drink it any time of the day
You should be consuming this anytime before sunset.
Anytime. If you make it spicy then better to avoid at night.
Good video and thanks for sharing I need to try this, but is it good for diabetics? I have to do more research.
I love the irony of not using a plastic bottle - because scratches cause contamination . While using a plastic cutting board .
I will try the recipe.
I also have to say that the production of this video, as apparently every other video on your channel, is really great. Sad that this is the only video of yours that blew up so far!
I will check out some other recipes for sure
Mustard is small variety called Rai in North India
yes i also thought so ... she says other way
Had drank it in my childhood.which was fermented in a mud pot covered with a cloth n it is made in the family since generations.Also we made our own vinegar at home in mud pots itself.
I am salt sensitive… is there a way to add less salt and get the same taste /outcome?
you can look into and consider kefir, water kefir, coconut kefir , tepache and kombucha as non-salt based probiotic drinks.
Or you can try fruit shrugs
Rain Country’s YT channel has a great library of videos on fermenting
So beautifully explained video very nice video presentation 👌
❤
Great video … it would have been even more informative if you had explained importance of probiotic drinks / food for healthy gut .. but nevertheless brilliant video ❤
I think almost everyone who is old enough to read understands the benefits of probiotics. I am tired of most videos re-itterating obvious facts wasting most everyones time. This video was perfect for me.
Very nice. Well presented, no nonsense video. I have one question (from Mumbai, India): does thorough washing of the carrots and beetroots not remove the bacteria/yeast required for the fermentation?
It’s not all Indian, it’s Turkish, this drink is called Kancı (to read Kanji) meaning Bloody in Turkish or Shalgam (Turnip) in Turkish when we use black carrot 🥕 with turnip ….
Don’t forget that India have been ruled by two Turkic Dynasties (Lodi Sultanate & the Great Moghol Sultanate)
kanji is a sanskrit word ... its use in sanskrit is at least 3500 years old
@@einsteinwallah2 yeah yeah “MY A.S.S.” is also a Sanskrit word it has been used for at least 3500 years & more 😎😎
@@KimseKimsesiz1948 You lost your argument as soon as you resorted to using vulgar language.
Furthermore, even if the origins are Turkic (an ethnic group from Central Asia), it is not the same as Turkish (which is a nationality referring to the nation state of Turkey/Türkiye in Anatolia).
@@kc4276 Of course, Einstein 😎
Germanic doesn’t refer at all with German…
Anglo- Saxon doesn’t refer at all with English cause English is a modern nationality in UK 🇬🇧
Yeah, yeah Einstein …
You’ve been dominated for almost a millennium by different group of Turkic people but guess what dummy ?! They’re all have a common origin, they’re all coming from a split of one original single ethnic group no matter wherever they went to build their empires, their states through space & time, they’re Turkic, nor Germanic neither Slavic…
Turkic, includes all the Turkish language speakers including the Turkish of 🇹🇷 Türkiye 🇹🇷 the Turkish language of Kazakhstan 🇰🇿 called Kazakh, the Turkish language of Kirghizistan 🇰🇬 called Kirghiz, and so on … Keep thinking in that way, Einstein 😎
You will soon have a Nobel Laureate for your stupidness 😎✅
I think you’re really close to have it 😎🙃
Remember the battle of Haifa🤣
Loved it as a child.
Kanji and murabba....
Winters were great!
Hi, really enjoyed your presentation, so relaxing and clear! Just wondering, what other vegies can we use,when we have no beetroot? Thanks!
Hey,
Soothing presentation. How should we store the remaining kanji? Should we refrigerate it? For how long can we refrigerate it?
Kanji down south India(I’m about kerala)is made with some Rice and has lot of water . Thx for sharing this recipe, will try. Glad the music is pleasant to listen to in the background..
Thank you. I'm new to this method of health. I am very appreciative of this very much definitely including on my daily food preparation. ❤
Thabk u for the recipe how often should we drink this?
i loved Kanji as a child, my mum use to make it. Now i am settled in dubai. I travel a lot and u know where i found KAnji :....in Turkey, its sold as a drink there and is quite famous , easily available in plastic bottles in the supermarkets and served in restaurants. Now my kids love it too, surely gone try your orange carrot version
I love this video. My wife and I tried a first batch but mistakenly bought and used something more like horseradish root. It was not pleasant so I dumped it and used the beetroot. I never saw bubbles of fermentation but then thought to quickly add more salt to help the process. Still no bubbles but I measured the ph after a few days and it was 4.01. So I let it go for the week. It tastes good but I keep worrying about a slightly sulfuric smell. Is that normal? I have been enjoying it for several days now and no ill effects. Could I have gotten something wrong?
Good explanation science behind fermentation process...
Hi. Loved this video. What other vegetables can be used for making Kanji. And how long can it be stored and how to store.
I loved your rendition.❤ crypt n informative n educative. Share more on organic home DIY home remedies. Thank you very much! Bless you!
I am making it right away.
🙏🏻
Inspiring. Should the salt % be calculated by the weight of water+ vegetables? Kvas is a similar fermented drink. Love the presentation and the peaceful narration. You may be done drinking it before fully fermenting the drink. Those on antibiotics, this is an easier way to restore your gut biome. Those exercising in hot weather, its like pickle juice. Mustard is antifingal, bacteriostatic and bactericidal.
Wow, I learnt something new today, thank you for making this video. I am going to try it and share the results!
Hi please give us more receipes and more fermented foods and different kinds of fermwntation knowledge
Thanks for your recepie and thats an absolute wonderful voice.
Very interesting and informative. I liked it very much. I will surely make it. Thank you.
Lovely presentation. Look forward to more, since I have subscribed to your channel.
Pujabi families in Bombay, during the 50's and 60's and 70's too made Kanji. My mother had these big glazed ceramic jars in brown and white, I think they were called Martabans (origin Burma) in which she fermented. Fond memories. Thanks and best wishes.
I love watching recipes; this is the best videography I have seen. Thanks for sharing the goodness with creativity, god bless 🙏🙏
That's such a beautiful color
I love kambucha so I'm sure I'll love this too 😋
V.good..Beautiful way of explaining the Do s and Don't s
Loved your video. I have a question how many days can we drink think kanji once prepared?
Sure, gonna try👍.
Nice voice, good explanation
Thanks. Probiotics and fermentation really interest me.