Recipes — Amla

Beet, Amla & Potato Kanji is a bold and nourishing North Indian ferment that brings together earthy beetroot, tangy amla, and mild raw potato for a one-of-a-kind probiotic drink. This traditional recipe not only enhances digestion and supports gut flora but also boosts vitamin C and natural detoxification. It’s an unconventional yet delightful blend — colorful, tangy, and deeply refreshing. Ingredients (for a 2L Fermentation Jar) 1.5 L filtered water (boiled and cooled) 1 medium beetroot (about 150 g), unpeeled and cut into thick strips (2–3 inches long, ¼ inch thick) 1 amla (Indian gooseberry), cut into small pieces (25...

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...