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PROBIOTIC KANJI
Raw Mango Kanji
A tangy, lightly fizzy raw mango kanji — a cooling probiotic summer drink for easy digestion.
Ingredients
Everything you need.
- 1 cup (120 g) raw mango, chopped
- 1 inch ginger (~10 g), finely chopped
- 2 tbsp black mustard seeds, coarsely crushed (~16–18 g)
- 1½ tbsp sea salt (~15–20 g)
- ½ tsp red chilli powder (~1 g)
- 1.8–2 L filtered water
Method
Step-by-step.
- Prepare the ingredients. Wash and chop the raw mango into small pieces and add to a clean 2 L fermentation jar with the ginger.
- Add the spices. Add the mustard, salt and chilli (or one sachet of GutBasket Kanji Spice Mix).
- Add water and mix. Fill with filtered water (1.8–2 L) and stir gently, leaving about 2 inches of headspace for gases to build.
- Seal with an airlock. Close with an airlock lid and fill it halfway with clean water so gases can escape safely.
- Ferment. Keep at room temperature, out of direct sunlight, for about 2 days, until tangy and slightly fizzy.
- Taste & strain. From day 2, once pleasantly sour, strain the liquid into clean bottles.
- Refrigerate & serve. Store in the fridge and serve chilled.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Fermentation time: about 2 days at room temperature (22–30°C) gives the best balance of tang and fizz.
- Headspace: always leave ~2 inches at the top to prevent overflow.
- Airlock: prevents mould and keeps fermentation smooth.
- Storage: refrigerate immediately after fermentation to slow it down.
- Serving: enjoy chilled — naturally tangy, probiotic and hydrating.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
