What is freckles?
Cucumbers kanji is a fermented drink originating from India, often consumed in the summer. This drink is made from fresh cucumbers, soaked in water with spices such as mustard flour and red chili, then naturally fermented under the sun for a few days. This drink helps the drink have a mildly sour taste, brings a cool feeling and aids digestion effectively.
According to nutritionist Gauri Anand (Nature Health Nutrition Center, Mumbai), "kanji is a drink that helps nourish the intestinal microflora, thereby improving digestion and enhancing the body's natural resistance".
Recipes for making cucumber kanji
Ingredients:
2 cucumbers (peeled, cut into pieces)
4 cups of water (boiled to cool)
2 tablespoons yellow mustard flour
5 grams of red chili powder
2.5 grams of black salt
1.5 grams of hing powder (asafoetida)
Salt is usually enough
Add spices to clean glass jars.
Add the boiled water to cool and stir well.
Add the cucumber, cover with a thin cloth towel or a loose lid.
Place the jar in a sunny place for 2 - 4 days to ferment and stir once a day.
When there is a mild sour smell and the melon is tender, put it in the refrigerator. Drink cold.
Health benefits:
Heat, hydrate: Cucumbers are hydrated, help re hydrate and relieve electrolytes effectively.
Good for digestion: Bacteria from fermentation help balance the intestinal microflora, reducing constipation.
Boosts immunity: A healthy microbiome is the foundation of a strong immune system.
fermented foods like kanji are a natural way to take care of your health from within, says expert Gauri Anand.
Note:
Use boiled water to cool, making sure the jar is clean to avoid infection.
Do not cover it to avoid putting pressure when fermenting.
People with digestive diseases should consult an expert before using.
Cucumbers kanji is made from a simple recipe, easy to find ingredients, and brings many health benefits. This is a great choice to purify the body and increase resistance during hot summer days.
