Lauki Kanji
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 2 L 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 chilli powder (optional, 1 g)
- Kanji Spice Mix — 1 sachet (optional; replaces the mustard, salts, hing & chilli above) ↗
Equipment
- 2 L glass fermentation jar
- Grommet lid and airlock
Method
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 2 L fermentation jar. Add the mustard seeds, sea salt, hing, black salt, and red chilli 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.
Ferment
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 flavour.
Strain and store
Once it reaches the desired tanginess, strain the liquid into bottles and refrigerate. Enjoy chilled for a soothing, gut-friendly drink.
Watch the walkthrough
Notes & variations
- 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 mould and allows gases to escape naturally.
- Storage: once fermented, refrigerate and consume within 7–10 days for best results.
Lauki Kanji is a cooling, hydrating, and probiotic-rich drink that keeps digestion light and smooth — a simple, earthy ferment that brings together nourishment and balance, ideal for summer gut health and detox.
