In the world of fermented probiotic drinks, two contenders have emerged as popular choices—Kanji and Kombucha. Both boast a rich history, unique flavors, and potential health benefits. In this article, we will explore the differences between Kanji and Kombucha, delve into their respective benefits, uncover the historical roots of Kanji, and ultimately determine which might be the superior choice in the Indian context with the comparison between two.
Difference between Kanji vs Kombucha- The Showdown:
Understanding Kanji: The Desi Probiotic:
Kanji, deeply rooted in Indian culinary traditions, is a fermented probiotic drink that has stood the test of time. Derived from the word ‘kānjī,’ which means ‘water’ in Sanskrit, this beverage traces its origins to North India, particularly during the festival of Holi. The base of Kanji is typically water infused with mustard seeds, black carrots, and various spices, left to ferment over a few days.
Kombucha: The Global Probiotic Sensation:
On the other side of the ring, we have Kombucha, a globally recognized fermented tea beverage. Originating in Northeast China around 220 B.C., Kombucha spread its influence to Russia, Europe, and eventually, the rest of the world. Kombucha is made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY), producing a mildly effervescent drink with a tangy taste.
- Ingredients:
- Kanji relies on indigenous ingredients like mustard seeds and black carrots, offering a distinct local flavor.
- Kombucha features tea, sugar, and the SCOBY, providing a global blend with variations in taste based on the tea used.
- Flavor Profile:
- Kanji presents a sharp, spicy kick, owing to the mustard seeds, and a subtle sweetness from the black carrots.
- Kombucha, with its tea base, carries a more nuanced and varied taste, often featuring fruity or floral notes.
- Health Benefits:
- Both drinks are hailed for their probiotic content, promoting gut health and aiding digestion.
- Kombucha enthusiasts praise its antioxidant properties, potential immune system support, and detoxifying effects.
The History of Kanji:
Kanji’s roots can be traced back to ancient Ayurvedic practices. The use of mustard seeds, known for their digestive properties, aligns with Ayurvedic principles aimed at achieving balance and harmony within the body. The incorporation of black carrots adds not only a vibrant hue but also a dose of antioxidants.
Which Prevails in India?: Choosing between Kanji and Kombucha in the Indian context may boil down to personal preference and cultural affinity. Kanji, deeply embedded in Indian festivities and traditions, offers a taste of heritage. Its locally sourced ingredients align with the ‘Make in India’ ethos, promoting sustainability and supporting local farmers.
On the other hand, Kombucha’s global popularity brings a diverse array of flavors and potential health benefits. It might appeal to those seeking a broader range of taste experiences and aligning with global wellness trends also its much commercialized but not actually transformed for Indians if specially considered as local Drnk when you have an option where Kanji is a non-processed very raw form of drink made fresh.
How Kanji is made?
Kanji is generally made naturally in open sunlight with the fermentation process, its made in glass jar or barni Boiled water whereafter Spices are added like: Black Salt, Mustard seed Powder, Mirch, Assafatido, Normal Salt, Turmeric, Ajwain, Black Pepper, Mint Powder for refreshment, Black Carrot (raw or par boiled as you wish), Mix well and seal it with a muslin cloth with air passing (no lid) in a Jar or open wide bottle.
NOTE: whenever you are making kanji at home use boiled water and proportion for mustard powder is almost 1L Water = 1tbsp of Mustard Powder with almost equal amount of Salt because it needs to made as Brine, you can even add some sugar for better fermentation process. Also never use any metal vessel as it can react.
Every day just remove the cloth and mix it firmly and then repack it, do same process for about 2-3 day, make sure to take the Jar inside when sunlight is gone and put it back for whole day. Also do not let cloth touch the water and don’t get wet otherwise it can get mould.
How to check if you Kanji is drinkable not dangerous?
CAUTION: Never drink kanji which gets mold development on surface, with each day mixing process observe it carefully, White powderish substance is okay with little bubbles means its taking a good shape but if it seems like any mould then do not consume it at all. Also do not put any used spoon or stick just use the clean and fresh one always and do regular tasting for better judgements.
The time of 2-3 days is in general but if sunlight is good so it can be prepared in 2 days or less specially in summers else in winters maximum 4 days are required but don’t ferment it for too long and after its sour & done, put that in refrigerator & use it till 2-3 weeks easily.
How Kombucha is made?
Making kombucha at home is a relatively simple process, but it requires patience and attention to detail to ensure a successful fermentation.
Ingredients:
- 1 gallon of water
- 8-10 tea bags (black or green tea)
- 1 cup of sugar (white granulated or organic cane sugar)
- 2 cups of starter tea (from a previous batch or store-bought kombucha)
- SCOBY (Symbiotic Culture Of Bacteria and Yeast)
- A large glass or ceramic container
- Cheesecloth or a breathable cloth for covering
- Rubber band or string to secure the cover
- pH test strips
Equipment:
- Large pot
- Wooden or plastic stirring utensil
- Thermometer
- Funnel
- Glass bottles for bottling and storing the finished kombucha
- Plastic or wooden spoon for handling the SCOBY
- pH test strips
Instructions:
1. Prepare the Tea Mixture:
a. Boil the water in a large pot.
b. Add the tea bags and let them steep for about 10-15 minutes.
c. Remove the tea bags and add the sugar, stirring until it dissolves.
d. Allow the tea to cool to room temperature.
2. Add Starter Tea and SCOBY:
a. Pour the cooled tea into the fermentation container.
b. Add the starter tea from a previous batch or store-bought kombucha.
c. Carefully place the SCOBY into the container.
3. Cover and Ferment:
a. Cover the container with a breathable cloth and secure it with a rubber band or string.
b. Place the container in a warm, dark place (ideally between 75-85°F or 24-29°C) for 7-30 days, depending on your taste preferences.
4. Monitor and Test:
a. Check the kombucha periodically for taste and acidity using pH test strips.
b. A new SCOBY may form on the surface during fermentation.
5. Bottling:
a. Once the kombucha reaches the desired taste, remove the SCOBY with clean hands or utensils.
b. Reserve 2 cups of the liquid as starter tea for your next batch.
c. Use a funnel to pour the remaining kombucha into glass bottles, leaving about an inch of headspace.
6. Secondary Fermentation (Optional):
a. Add flavorings like fruit, ginger, or herbs to the bottled kombucha for a few extra days of fermentation.
b. Close the bottles tightly and let them sit at room temperature.
7. Refrigerate and Enjoy:
a. After the secondary fermentation, refrigerate the bottles to slow down the fermentation process.
b. Once chilled, your kombucha is ready to drink. Enjoy it over ice!
Remember to maintain a clean environment, and use non-metal utensils when handling the SCOBY, as metals can be harmful to the culture. Additionally, be cautious with hygiene to prevent contamination during the fermentation process. Happy brewing!
Where to Buy Kali Gajar Kanji or Kanji Vada?
BazaaRooh is there to help, if you are looking to Buy Kanji at your door step then we can help, we deliver Fresh Homemade hygienic Kanji to your Home of Kanji Vada and Kali Gajar Kanji (Seasonal) made just the way it should be following our Grandma’s Recipe with chunks of Black Carrot in it or Moong Dal vada (2-3pc) per bottle that are enough for 1-2 servicing and consumption.
How to Consume– Kanji is not co*ke so it should be consumed in a measured form where a person is suggested to intake 100-150ml at a time/per day for good digestion although it is very tasty you should not forget it is a Probiotc so motions can be formed it you heavily consume it, for Kids around 50-80ml/day is enough.
BUY FRESH KANJI HERE
Which is the natural Probiotic king in India- Conclusion:
In the Kanji vs Kombucha showdown, there is no clear winner—each has its unique charm and benefits. Kanji, with its deep roots in Indian culture, offers a taste of tradition, while Kombucha, a global sensation, brings diversity and a plethora of flavors. Whether you’re drawn to the spicy allure of Kanji or the tangy complexity of Kombucha, both beverages share a common goal: to delight taste buds and contribute to overall well-being. So, the next time you’re faced with the choice, let your palate guide you through the fascinating world of fermented probiotic drinks. Cheers to good health and cultural diversity!
