#fermented drink

If you hate waste, you're gunna love Tepache. Tepache is a drink made by the Mexican first nations by fermenting pineapple. Specifically, the pineapple peel. If you've ever processed a pineapple yourself, you know that when peeling a pineapple, a lot of the fruit comes off with it.

Pineapple is a great fruit for Happiness, Friendship, Prosperity and Vitality. It was used by locals as a staple crop for food, medicine, and even fibers for clothing. Later the Pineapple was used by Europeans as a symbol of wealth and hospitality because pineapples were hard to get from the Americas to Europe.

When you Ferment something, you are introducing Transformation and Growth properties. It's also good for opening secretes or reveling a new truth.

So how do you make Tepache? It's probably the easiest fermented drink and is made very quick by fermentation standards. The draw back being it needs to be drank soon. It can turn vinegary very quickly. In a large quart jar, pack it with pineapple peels. You can also use pineapple cores, but you want the skin of the pineapple in there. That's going to be the source of the natural yeast.

Add about a third cup of cane sugar. You can use more sugar if you want it sweeter, but I like sweet and a third cup was plenty. If you can't find cane sugar, you can use brown or yellow sugar.

Add some whole spices. You can use cinnamon sticks, as that's the most popular. But you can also try cloves, all spice, dried chilis, ect.

Top your jar with filtered water. Lid your jar and give it a quick shake to help dissolve the sugar.

Remove the lid, and now cover with a cloth or coffee filter. Secure with a rubber band.

Now leave you jar out at room temperature. Check after two days. Things should be bubbling and you should hear a slight fizzing. If not, give it another day. If you live in a cooler climate you may need more time. Mine took about three and a half days.

Once ready, you can either strain everything and keep the liquid (this will reduce the fizz but give you a cleaner drink) or take the chunks out manually with a utensil (Save the fizz, but a chunkier drink)

Modern health conversations often focus on probiotics, kombucha, and expensive gut health supplements. But long before these trends became popular, traditional Indian kitchens already had their own natural fermented drinks. One such forgotten gem is kanji.

Kanji is a tangy, fermented drink traditionally prepared using black carrots or beetroot, mustard seeds, water, and salt. Apart from being refreshing during hot weather, it also offers impressive digestive and metabolic benefits.

What makes kanji especially interesting is that it contains postbiotics, beneficial compounds created during the fermentation process. These compounds may help improve digestion, support gut balance, and contribute to overall wellness.

Today, as more people become aware of the connection between gut health and metabolism, kanji is slowly gaining attention again as a powerful fermented drink for gut health.

Understanding Gut Health: Prebiotics, Probiotics, and Postbiotics

To understand why kanji is valuable, it helps to know the difference between three important gut health terms.

Prebiotics

Prebiotics are fibers that feed beneficial bacteria already present in the gut. Foods like garlic, onions, bananas, and oats are common examples.

Probiotics

Probiotics are live beneficial bacteria found in fermented foods such as curd, kefir, kimchi, and yogurt.

Postbiotics

Postbiotics are the healthy compounds produced by these bacteria during fermentation. These include vitamins, enzymes, acids, and short chain fatty acids that support gut function and metabolism.

Kanji is especially rich in postbiotics, which is why it stands out from many ordinary drinks.

Why Kanji Is Good for Gut Health

Kanji supports digestion naturally through the fermentation process. During fermentation, beneficial bacteria break down nutrients and create compounds that may improve gut balance.

Some important postbiotic compounds found in kanji include:

Short chain fatty acids (SCFAs)

Lactic acid

B vitamins

Natural antimicrobial compounds

These nutrients may help improve digestion, support the gut lining, and reduce inflammation inside the body.

This is one reason why kanji is considered a beneficial fermented drink for gut health.

The Role of SCFAs in Gut and Metabolic Health

Short chain fatty acids, commonly called SCFAs, are among the most important compounds produced during fermentation.

SCFAs help:

Nourish healthy gut bacteria

Support the intestinal lining

Improve digestion

Support metabolic health

Reduce inflammation

Researchers now believe that gut health plays an important role in immunity, energy balance, and even blood sugar regulation.

Adding naturally fermented drinks like kanji to daily routines may help support these functions in a simple and affordable way.

Why Homemade Kanji Is Better Than Packaged Drinks

Many packaged probiotic beverages available today contain preservatives, added sugars, or artificial flavors. Homemade kanji, on the other hand, is prepared using basic natural ingredients.

It is:

Simple to prepare

Cost-effective

Naturally fermented

Free from preservatives

Rich in beneficial compounds

This makes kanji one of the easiest probiotic drinks homemade in traditional Indian households.

Beetroot Kanji Recipe: Easy Homemade Method

Preparing kanji at home is simple and requires very few ingredients.

Ingredients

1 small beetroot or black carrot

2 teaspoons crushed mustard seeds

1.5 teaspoons sea salt

2 litres water

Method

Wash and peel the beetroot or black carrot.

Cut it into small pieces.

Add the pieces to a clean glass jar.

Pour in water.

Add mustard seeds and sea salt.

Cover the jar with a clean cloth.

Keep the jar in sunlight for fermentation.

Stir once daily using a wooden spoon.

After a few days, the drink develops a tangy flavor, which indicates that fermentation is complete.

How Long Should Kanji Be Fermented?

One of the most common questions people ask is how long to ferment kanji.

In most weather conditions, kanji takes around 2 to 3 days to ferment properly. During hotter temperatures, fermentation may happen slightly faster.

The drink is ready once it develops a mildly sour and tangy taste.

If fermented too long, the flavor may become overly sharp.

Beetroot Kanji vs Black Carrot Kanji

Both versions of kanji offer nutritional benefits, but there are slight differences between them.

Beetroot Kanji

Beetroot kanji is rich in antioxidants, minerals, and natural pigments. It has a vibrant color and earthy taste.

Black Carrot Kanji

Black carrot kanji is traditionally more popular and is often preferred by people managing blood sugar levels because it may have a lower glycemic impact compared to beetroot.

The choice usually depends on personal preference and health needs.

Best Time to Drink Kanji

Kanji is usually consumed:

In the morning

Before meals

During hot afternoons

Drinking small amounts before meals may help support digestion and improve appetite regulation.

Since it is naturally fermented, moderation is important, especially for people trying it for the first time.

Can Kanji Support Diabetes Management?

Gut health and metabolic health are closely connected. A healthier gut environment may help improve how the body handles glucose and inflammation.

Because kanji contains postbiotic compounds and beneficial acids, it may support better digestion and metabolic balance when combined with a healthy lifestyle.

However, kanji should not be considered a replacement for medical treatment or prescribed dietary guidance.

Conclusion

Kanji is much more than a traditional summer drink. It is a naturally fermented beverage that combines nutrition, digestion support, and gut-friendly compounds in a simple homemade recipe.

With growing awareness about gut health, traditional foods like kanji are once again proving their value. Its postbiotic content, natural fermentation process, and refreshing taste make it a smart addition to a balanced lifestyle.

Sometimes the most effective health habits are not new discoveries but traditional practices that have quietly existed for generations.

With that being said, I recently watched a video on how to make hooch aka prison wine

and decided to make some myself. pic below

The miraculous kombucha drink is created by the combined action of certain bacteria and yeast. It is a real elixir that restores the damaged vitality of the organism. This drink has been known and highly valued in China for more than 2,000 years, from where it was first transferred to neighboring Korea and Japan, and later spread throughout the world.Its microorganisms are mixed with white sugar,…