Summer demands a thoughtful approach to diet and hydration. As temperatures rise, the body loses more fluids through sweat, making it essential to stay hydrated and consume foods and drinks that are light, cooling, and nourishing. One traditional beverage that stands out in summer is Kanji — a fermented drink known for its digestive benefits and cooling properties.

While beetroot and carrot kanji have recently gained popularity online, there are several other versions of kanji that are just as beneficial and tasty. Let’s explore three refreshing types of kanji that you can enjoy this summer.

1. Cucumber Kanji

Cucumber is known for its high water content and cooling properties. Cucumber kanji helps keep the body hydrated and supports digestion during hot weather.

Ingredients:

• 2 cucumbers (peeled and sliced into long pieces)
• 1 tsp mustard seed powder
• ½ tsp red chili powder
• Black salt to taste
• 1 liter water

Method:

1. Place the cucumber pieces in a glass or clay jar.
2. Add mustard seed powder, chili powder, and black salt.
3. Pour water into the jar and mix everything well.
4. Cover the jar with a muslin or cotton cloth.
5. Keep it in the sun for 2–3 days, stirring once daily.

Once fermented, your cucumber kanji will have a tangy taste and is ready to be served chilled.

2. Rice Kanji

Rice kanji, also known as "white kanji," is a nutritious and hydrating option that supports immunity, digestion, and even benefits the skin.

Ingredients:

• ½ cup rice (soaked overnight)
• Salt to taste
• 1 finely chopped onion
• 1 chopped green chili
• 2 tbsp curd

For tempering:

• 1 tsp mustard oil
• ½ tsp mustard seeds
• A pinch of asafoetida (hing)
• Curry leaves
• ½ tsp cumin seeds

Method:

1. Soak the rice in water overnight (8–10 hours).
2. In the morning, mash the soaked rice slightly and mix it with onion, chili, salt, and curd.
3. For the tempering, heat mustard oil in a pan and add mustard seeds, asafoetida, curry leaves, and cumin.
4. Once the tempering is ready, add it to the rice mixture and stir well.

Enjoy this probiotic-rich drink chilled for a refreshing and nourishing boost.

3. Beetroot Kanji

Beetroot kanji is not only vibrant and delicious but also packed with health benefits. It helps improve digestion, combats anemia, and energizes the body.

Ingredients:

• 2 medium-sized beetroots (washed, peeled, and cut into strips)
• 1 liter water
• 1 tsp mustard seed powder
• ½ tsp asafoetida
• ½ tsp red chili powder
• Salt to taste

Method:

1. Boil water and add beetroot pieces. Boil for 2–3 minutes, then let it cool.
2. Add mustard powder, chili powder, asafoetida, and salt.
3. Mix well and transfer to a glass jar.
4. Cover with a muslin cloth and keep in a warm place or under sunlight for 2–3 days, stirring once daily.

Once fermented, the kanji develops a tangy flavor and is best served chilled.

Final Thoughts:

These traditional kanji drinks are a great way to beat the summer heat while boosting gut health and immunity. Easy to prepare and full of flavor, they offer a perfect balance of taste and wellness. Make a batch at home and sip your way to better hydration and digestion this summer.