KAANJI – Indian Kombucha (70g)

Description

Ingredients:

• 35g Kaanji premix
• 40g curd
• 1 liter of water
• Chopped carrot and beetroot (optional, as per taste)

Instructions:

1. In a mixing bowl, combine 35g of Kaanji premix with 40g of curd. Mix them well until they form a smooth paste.
2. Pour this mixture into a clean, sterilized container large enough to hold 1 liter of water.
3. Add 1 liter of water to the container with the premix and curd mixture. Stir the contents thoroughly until they are well combined.
4. If desired, add pieces of chopped carrot and beetroot according to your taste preference. These will add flavor and color to the Kaanji.
5. Cover the container with a lid or a clean cloth to prevent any dust or debris from getting inside.
6. Place the container in a location where it can be exposed to sunlight. If the temperature ranges between 10-20 degrees Celsius, keep it under sunlight for 1-2 days. If the temperature exceeds 20 degrees Celsius, you can keep it indoors.
7. Allow the mixture to ferment for 1-2 days, depending on the temperature and desired tanginess. During this time, the Kaanji will develop its characteristic tangy taste.
8. After 1-2 days of fermentation, taste the Kaanji to ensure it has reached the desired level of tanginess.
9. Once the Kaanji has developed the desired flavor, it is ready to be served. You can strain it to remove any solid pieces if preferred, or serve it as is.
10. Serve the Kaanji chilled or at room temperature, depending on your preference.

Enjoy your homemade Kaanji!