As winter grips us, bolstering immunity becomes paramount to ward off seasonal illnesses. One delightful way to achieve this is through kanji- a traditional North Indian fermented drink, revered not only for its tangy flavour but also for its exceptional health benefits.

Prepared using black carrots or beetroots, kanji is an antioxidant-rich beverage. For many Indian households, crafting this gut-friendly drink is a cherished winter ritual. Celebrity nutritionist Rujuta Diwekar highly recommends kanji, calling it "good for the gut, good for the brain, and for everything you care about."

If black carrots are unavailable, beetroots serve as an excellent alternative. Black carrots are rich in anthocyanins, potent antioxidants that combat inflammation, while beetroots are loaded with betalains, known for their anti-inflammatory properties.

The fermentation process produces probiotics- beneficial bacteria that promote gut health, improve digestion, enhance nutrient absorption, and boost immunity. Regular consumption of kanji is also known to improve eyesight, enhance skin texture, and help manage blood pressure levels.

Ingredients:

1.5 kg black carrots (or beetroots)

2 liters water

2.5 tbsp ground yellow mustard seeds

1 tbsp Kashmiri chili powder

1 tbsp salt

Preparation:

Wash, peel, and slice the carrots/beetroots into thin pieces. Lightly warm the water and blanch the vegetables. Once cooled, mix in mustard seeds, chili powder, and salt. Transfer the mixture to a clay jar, seal it, and place it under the sun for 3-4 days. Taste and adjust seasoning if needed. By day 5, your tangy, probiotic-rich kanji is ready to enjoy.

Savour this winter essential for a flavorful boost to your health!