Відео

Making this today!

Not trying to pick on you, just my 5 cents on how i see it: If you're trying to keep everything sterilized - you're doing a bad job by using a wooden stick that's also darkened around the tip which indicates it's being used constantly also, mortar and pestle are actually THE FANCY cookware in western cultures where blenders are widespread and mortars are far and away

Great recipe and cute accent ❤

i farted

Thank you. Although this is something I learned today. I am going to try asap. The last time I took kanji as in rice porridge is when I was a child. Ty so much.

using plastic chop board ?

Smells NASTY like sewage smell - don't make it, it does not worth the efforts. Even the person who made this video will agree. FYI, I followed the steps after three days I was keeping it in the fridge, still sewage smell.

but nobody is talking about how the gut actually feels. anybody see any real difference?

Can it be made in summer as well...coz the heat is too much in india

@00:15 Great idea! Back home, India, awaits your return.

So you made pickle and called it kanji 😮. In southern part of India, we would put the same and no water but cut mangoes or vadau mango and nicely shake it and keep it aside. It will make its own water and that’s vadau mango pickle. If you finely ground raagi small millets and pulses with rice and keep it in a storage box. Take two spoons of it nicely mix with water and bring it to boil. Switch it off add sugar or jagery and milk. This is called kanji.

We in odisha prepare kanji from fermented rice water and then boiled with some vegetables, coriander, salt etc

Chehra dikhao

We drink in lahore pakistan. Very tasty I love it.🎉🎉🎉

Also in India,Sourashtrians called this process is Kanji

But does it taste like carrot?

Nice video. I like to put a healthy pinch of jeera powder and/or chaat masala to the water along with black salt.

What can I use instead of mustard seeds?

Could you just lower the ph with apple cider vinegar instead of using salt? Maybe just a tiny bit to help kick things into gear.

Excellent video done in simple understandable way.

Very Informative!!! Thank You😊

Hey you just full of bullshite.Fermenting takes 6 weeks or 2 months making apples cider takes 6 weeks.Fermentation takes time (no air should get inside the jars watch out lady u can kill people

looks tasty. i shall try it... 👍

You should learn about german dishes

What a idiot. 2 minutes activity extended so much.

Such a good cinematography 😍 I wonder why you stopped making videos as it's been 2 years since any new video came of yours.

Is it possible to sell in bottle like other drinks in the market. can we use it for 3-4 months without adding preservatives ?

IN 🇮🇳? MARCH BEST SEASON FOR KANZI? BEST FOR DIGESTION AFTER THE END OF WINTER SEASON IN INDIA. I AM DAILY CONSUMING DAILY DURING LUNCH TIME.TRY YOU WILL LOVE 💘.

It’s call ganji in Telugu .. we make with rice

We added more salt, raii and water to the fermented veggies after extracting the first liquid. They can produce more in a few days.

Thank you ❤❤

Turks salgam juice

How many days can it ferment before it starts turning alcoholic?

The best indian drink is soma

Amazingly it's great food born from Tamizh Nadu ... One of the oldest languages in this world and the food too. What I read 😊

Thanks

writing this from toilet ! thank you for recipe

Thank you ❤

Kanji means rice soup 😂

Wegetables

I made this. But had a white layer formed on the top .now let me know whether is it advisable to drink this ..or not...or is it rotten..I just kept glasses on kitchen top working area . I dint put it out on window sill level. Please do reply .

You talked so much about organic and pesticides and proceeded to use plastic cutting boards 😢

Loved it as a child. Kanji and murabba.... Winters were great!

Can we drink it in summer??

Rai is very small mustard seeds..and we use rai in kanji making

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.

Besides be a chef you’re a good teacher 👏👏👏

Thanks for the recipe. But do not throw too much water when you wash the vegetables 🥕…

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?

I have a question. is this alcoholic?