How to Reuse Kaanji Veggies: Gut-Friendly Recipes and Tips

When it comes to traditional Indian ferments, Kaanji is a winter favorite. But what happens to the vibrant beetroot, carrot, and ginger slices once the tangy drink is gone? According to Sneha Singhi Upadhaya, those veggies are a treasure trove of gut-friendly goodness, and tossing them out is a big mistake.

Why Reuse Kaanji Veggies?

These vegetables are packed with lacto-fermented bacteria, making them a natural pre-probiotic. They help feed healthy gut flora, aid digestion, and add a burst of flavor to everyday meals. Plus, they're incredibly versatile, perfect for salads, chutneys, and even instant pickles.

Creative Ways to Use Them:

Salad Upgrade: Chop the fermented veggies and mix into a simple kachumber with lemon juice and salt for a tangy twist.

Raita Reinvented: Stir finely chopped veggies into yogurt with roasted cumin, red chilli powder, and salt for a probiotic boost.

Fermented Chutney: Blitz the veggies with a spoon of kaanji, green chilli, black salt, and a dash of lemon juice for a punchy condiment.

And if you're craving something bold, Sneha recommends her Leftover Kaanji Vegetable Instant Achaar.

Instant Achaar Recipe

Ingredients:

• 1 cup fermented kaanji veggies (beetroot, carrot, ginger)
• 2 slit green chillies
• ½ tsp methi seeds
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• 1 tsp mustard seeds
• ½ tsp fennel seeds
• ½ tsp turmeric
• ½ tsp red chilli powder
• 1½ tbsp mustard oil
• Method:
• Coarsely grind all seeds.
• Mix veggies and chillies in a bowl.
• Add spice mix, turmeric, and chilli powder.
• Heat mustard oil till smoking, pour over veggies, and mix well.
• Serve immediately or store airtight.

When to Skip Reusing:

Avoid using veggies if they're mushy, smell odd, or if the kaanji has turned yeasty or developed white mold.

Sneha's tip? “Don't waste flavor or nutrition, turn leftovers into something exciting!”

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