Mustard seeds have small sizes but plenty of benefits within. These tiny seeds are considered rich in natural probiotics that help with gut health, digestion, and immunity. When fermented, it creates a tangy probiotic drink that is not only delightful but also wholesome for overall well-being.
When to Drink This Probiotic Drink
For excellent results, drink this mustard seed probiotic drink:
– Empty stomach in the morning to stimulate digestion early.
– Before meals with nutrients helps nutrient absorption and gut health.
– After heavy meals, it increases digestion use and reduces bloating.
– Before bed for calming the digestive organs.
Ingredients
– 2 tbsp mustard seeds (yellow or black)
– 2 cups filtered water
– 1 tbsp raw honey or jaggery
– 1-inch piece of fresh ginger (grated)
– 1/2 tsp rock salt
– Juice of 1 lemon
– 1 tbsp fermented whey (optional, for quicker fermentation)
Instructions
- Soak the Mustard Seeds: Wash mustard seeds and soak them in 1 cup of water for 6-8 hours or overnight.
- Blend the Mixture: Blend these when completed soaking with the rest of the ingredients until smooth.
- Fermentation Process: Pour the mixture into a clean glass jar and add the rest of the water in it. Cover the jar with a breathable cloth or a cover with a hole at the top.
- Allow Fermenting: Keep the jar at room temperature for 24-48 hours. Stir occasionally to allow fermentation; tiny bubbles indicate fermentation taking place.
- Strain and Serve: Once fermentation is complete, transfer the liquid in a glass bottle. Refrigerate for up to one week.
- Enjoy Your Probiotic Drink: Drink 1/2 cup about thirty minutes before meals or mix with warm water for a soothing, gut-friendly drink.
Most Popular Cities for Mustard Seed Probiotic Drinks
Many regions of India and Southeast Asia consume this drink, usually fermented mustard-based drinks. Some of the famous places known for their fermented mustard beverages include:
India—West Bengal: Popular for the love of mustard-based fermented foods and drinks.
- Agra is known for street food, including traditional beverages like Kanji.
- Kanpur: A popular drink during Holi celebrations.
- Haridwar & Rishikesh: Consumed by locals and visitors seeking Ayurvedic and probiotic drinks.
- Lucknow is popular in Uttar Pradesh, where fermented drinks like Kanji are relished.
- Varanasi is known for its love of traditional probiotic drinks.
Ayurvedic Traditional Stores—Some wellness stores in India sell probiotic drinks that have mustard and several herbs.
Recipe for Beetroot and Carrot Kanji
Origin: This drink is originally from North India and is an ancient fermented beverage ranging through Punjab and Rajasthan. It is a traditional probiotic-rich detox drink taken during the festivity of Holi and during most parts of the winter season. Beets, along with carrots, add not just a color to the drink but also more value to the nutrient consumption.
Reference: Kanji: Used historically and through Indian culinary oral tradition, kanji has been known to be consumed for many centuries as a natural probiotic drink, especially in North India. It has been described in several Ayurvedic texts for the promotion of digestion (source: India Fermented Foods Journal).
Ingredients
2 medium-sized beetroots (peeled and cut into thin sticks)
2 medium-sized carrots (peeled and cut into thin sticks)
4 cups filtered water
2 tablespoons mustard seeds (coarsely ground)
1 teaspoon black salt (or regular salt)
1 tsp. red chili powder (optional, for spice)
Juice of 1 lemon
Instructions
Prepare the vegetables: Wash, peel, and slice beetroots and carrots into thin sticks.
Mix the Ingredients: In a large glass jar, combine all ingredients – the beetroot and carrot sticks and mustard seeds, alongside the black salt and red chili powder.
Add Water and Stir: Pour in the filtered water and mix well to blend all the ingredients.
Fermentation Process: Cover the jar with a breathable cloth and keep it in a warm, sunny place for 3-4 days. Stir the mixture once a day.
Check for Fermentation: Tiny bubbles with a sour smell will indicate the completion of fermentation.
Straining and Service: After fermentation, filter the liquid and keep it in a glass bottle under refrigeration.
Enjoy Your Beetroot and Carrot Kanji: Serve chilled; drink ½ to 1 cup daily.
Health Benefits of Beetroot Kanji
Rich in probiotics that support gut health
Assisting in digestion with detox in the body
Impending immunity for the antioxidants present
Solid heart conditions and circulation
Increase iron absorption, help prevent anemia
Liver detox and cleansing
Hydration and skin health because of high water content
Nitrates present in the mixture reduce blood pressure and improve blood flow
Reference: Kanji: Used historically and through Indian culinary oral tradition, kanji has been known to be consumed for many centuries as a natural probiotic drink, especially in North India. It has been described in several Ayurvedic texts for the promotion of digestion (source: India Fermented Foods Journal).
Tips and Suggestions
Storage Tips: Keeps well in an airtight glass container in the fridge. Consume within 5-7 days for maximum probiotic benefits.
Fermentation Options
Add turmeric or fennel seeds for extra benefits. Add a pinch of cinnamon or clove for flavor.
Serving Ideas
Mix with coconut water for a probiotic boost. Pair with warm teas for added gut benefits.
Common Mistakes
Chlorinated water will cause no fermentation, so use filtered water and keep in a glass, or use filtered water.
If stored in the cold, fermentation will slow down.
Conclusion
Try making this easy mustard seed probiotic drink and beetroot kanji at home and see the magic of fermentation.