Learn — Kanji
How Kanji Works as a Probiotic Drink
Learn how kanji becomes a probiotic drink through salt, fermentation, and time, and how good bacteria thrive while harmful microbes fade away.
Build the Perfect Kanji: Four Essentials That Make Fermentation Safe and Effective
Learn the four essentials that make kanji ferment safely - from natural microbes to salt, mustard seeds, and oxygen control.
Why Kanji Tastes Sour: Lactic Fermentation Explained
Learn why kanji tastes sour, how lactic fermentation works, and how Lactobacillus create flavour while protecting the drink from rot.
How to Know When Your Kanji Is Ready and How to Store It Correctly
Learn how to tell when kanji is ready using a simple taste test, and how refrigeration locks in flavour while keeping it probiotic.