Tag: Kanji water

Kanji, a traditional fermented beverage from North India, is celebrated as a seasonal health tonic for its rich probiotic content. The centuries-old wisdom suggests aligning its consumption with specific seasons to maximize its unique wellness benefits. Understanding in which season should we drink kanji water can transform this tangy brew from a simple drink into a targeted health remedy.

Kanji water, a fermented probiotic beverage, undergoes a process that drastically lowers its pH from around 6.0 to an acidic range of 3.2-4.0. This acidity is a natural and critical outcome of its unique fermentation process, which is often misunderstood by those seeking alkaline foods.