Amla-Turmeric Kanji is a golden-hued, probiotic-rich drink that celebrates the healing roots of Indian fermentation. Combining amla (Indian gooseberry) — a rich source of vitamin C — with turmeric, ginger, and mustard, this tangy-spicy ferment strengthens immunity, supports gut flora, and promotes natural detoxification. It’s the perfect winter gut elixir — warm in essence, refreshing in taste, and incredibly nourishing for your system.
Ingredients (for a 2L Fermentation Jar)
- 1.5 L filtered water (boiled and cooled)
- 6–7 amlas (about 250 g), preferably yellow ones, chopped
- 20 g fresh turmeric (about 2-inch piece), chopped into sticks
- 10 g ginger (about 1-inch piece), chopped
- 2 green chilies, slit and seeds removed
- 1 tbsp black mustard seeds, coarsely ground (8–9 g)
- 1 tbsp yellow mustard seeds, coarsely ground (8–9 g)
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1½ tbsp sea salt (15–20 g)
Don’t want to measure each spice separately?
Replace all the spices with 1 packet of Gutbasket Kanji Spice Mix — perfectly blended for a bold, tangy, and authentic flavor.
Get the Kanji Spice Mix here.
Instructions
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Prepare the Ingredients
Wash amla, turmeric, ginger, and chilies thoroughly. Cut the amla into small pieces and slice turmeric and ginger into thin sticks. -
Sterilize the Jar
Clean your 2 L fermentation jar with hot water and let it air dry completely to avoid contamination. -
Combine Ingredients
Add the chopped amla, turmeric, ginger, and green chilies to the jar. Sprinkle the mustard seeds and salt (or Gutbasket Kanji Spice Mix) evenly. Pour in filtered water and stir gently. -
Seal the Jar
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out. -
Daily Shake
Shake the jar gently once a day to keep ingredients mixed and promote even fermentation. -
Ferment for 3–5 Days
Keep the jar in a warm, shaded spot (around 25–30 °C). Taste after 3 days — the Kanji should turn pleasantly tangy and aromatic. -
Strain and Store
Once the flavor develops to your liking, strain the liquid into clean glass bottles. Refrigerate and enjoy chilled. Consume within a month.
Tips & Notes
- Fermentation Time: In cooler weather, allow 5–7 days for full flavor.
- Salt Ratio: 2–3% of water weight ensures safe fermentation.
- Color: Turmeric naturally deepens the golden color with time.
- Airlock Lid: Keeps gases flowing out and contaminants from entering.
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Storage: Refrigerate and consume within 30 days for best results.
Final Thoughts
Amla-Turmeric Kanji is your go-to golden gut tonic — tangy, slightly spicy, and full of immunity-boosting goodness. This ancient Indian ferment blends amla’s vitamin C with turmeric’s anti-inflammatory benefits, offering a powerful probiotic drink for everyday wellness.
