Lauki Kanji is a unique and refreshing fermented drink made with bottle gourd, a vegetable cherished in Indian kitchens for its cooling, hydrating properties. When fermented with mustard and spices, lauki transforms into a tangy, probiotic-rich drink that soothes digestion, balances gut bacteria, and keeps the body refreshed. It’s a light, earthy ferment — perfect for summer gut care and gentle detoxification.
Ingredients (for a 2L Fermentation Jar)
- 1.5 L filtered water (boiled and cooled)
- 1 medium lauki (bottle gourd, about 300–350 g)
- 2½ tbsp yellow or black mustard seeds (coarsely ground, 20–22 g)
- 1 tbsp sea salt (10–12 g)
- ½ tsp hing (asafoetida, 1 g)
- 1 tsp black salt (3 g)
- ½ tsp red chili powder (optional, 1 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 mild, tangy, and earthy flavor.
Get the Kanji Spice Mix here.
Note: Always taste the lauki before fermenting — if it’s bitter, discard it and use a fresh one.
Instructions
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Prepare the Lauki
Peel the lauki and cut it into 3-inch sticks. Taste a small piece to ensure it’s not bitter. -
Boil and Cool
In a pot, bring 1.5 L of water to a boil. Add the lauki pieces and cook for 2 minutes. Remove from heat, cover, and let it cool completely. -
Combine Ingredients
Once cooled, transfer the lauki along with its cooking water into a clean 2L fermentation jar. Add mustard seeds, sea salt, hing, black salt, and red chili powder (if using). Stir well to combine. -
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 every day to keep the contents mixed and active. -
Fermentation Time
Place the jar in a warm, shaded spot (25–30°C). Let it ferment for 2–4 days, tasting from Day 2. The Kanji should develop a mild tangy-salty flavor. -
Strain and Store
Once it reaches the desired tanginess, strain the liquid into bottles and refrigerate. Enjoy chilled for a soothing, gut-friendly drink.
Tips & Notes
- Bitterness Check: Always test lauki before fermenting — bitterness can spoil the batch.
- Fermentation Time: Warmer days may need only 2 days; cooler days up to 4.
- Salt Ratio: Stick to 2–3% of total water weight for safe fermentation.
- Airlock Lid: Prevents mold and allows gases to escape naturally.
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Storage: Once fermented, refrigerate and consume within 7–10 days for best results.
Final Thoughts
Lauki Kanji is a cooling, hydrating, and probiotic-rich drink that keeps digestion light and smooth. It’s a simple, earthy ferment that brings together nourishment and balance — ideal for summer gut health and detox.
