Tag: Kanji recipe

Some naturally fermented batches of the traditional Indian drink kanji can contain a mild alcoholic content of around 2.5%, according to a 2001 study, but it is not typically considered an alcoholic beverage. This low level of alcohol is a byproduct of a specific type of fermentation, distinguishing it from intentionally brewed drinks.

While both are fermented, probiotic-rich beverages, kanji and kombucha are fundamentally different in their origins, ingredients, and preparation. Kanji is a traditional Indian drink made from vegetables, while kombucha is a tea-based ferment with a distinct SCOBY culture.