why should you include kanji a popular fermented drink in Northern India in your diet kanji is a fermented drink that people from Punjab utar Pradesh and Rajasthan would love to have during Winters bacteria in the fermented foood can actually survive the stomach acid and travel all the way into the intestine growing our goodar bacteria my us friend Mark Anthony in Winter he keeps himself warm by drinking fermented grapes daily also called as wine and in summer he chills out in my Hospital ICU kanji is made from antioxidant rich black carrot beetroot mustard and black salt the potent concoction preserved in jar and left to ferment in the Sun for 2 to 3 days my friend SAR saying he's allergic to any kind of fermentation from vegetables but he's okay with fruits like red grapes white grapes black grapes Alpine grapes burgundy grapes instead of the ceramic jar he should be made to stand out on the hoton for 2 to 3 days to ferment him I added a link in the description for this recipe as well