Ginger Kanji
Live-culture kanji. Ginger, mustard, black carrot, salt. One shot before food.
Ginger Kanji — bottle, pour, pigment.
Every ingredient,
listed.
- 01GingerGingerols, gastric priming20g
- 02Black CarrotAnthocyanins, natural pigment60g
- 03Mustard SeedsNative Lactobacillus, heat5g
- 04WaterFermentation medium20ml
- 05Rock SaltElectrolytes, osmotic balance2g
Traditional north-Indian kanji fermented for 48 hours. Ginger's gingerols prime the stomach; mustard seeds introduce Lactobacillus strains naturally; black carrot gives the deep pigment and anthocyanins. No starter culture — fermented from scratch every batch.
Kanji fermentation produces short-chain fatty acids and live Lactobacillus strains without requiring any commercial starter. Ginger's gingerols increase gastric acid secretion — taken before meals, this primes digestion for everything that follows. Mustard seeds aren't just heat; they carry the native bacteria that do the fermenting.
Fermented at room temperature for 48 hours, never heated. Bottled directly from the fermentation vessel. Refrigerated immediately. Each batch is tested for pH before bottling — target is 3.5–4.2.
Per 100ml serving
- Energy
- 12 kcal
- Protein
- 0.4g
- Carbohydrates
- 2.8g
- Sugars
- 1.1g
- Probiotics
- ~2B CFU
- Sodium
- 180mg
- When to drink
- First thing in the morning, 15–20 minutes before food
- How often
- Daily
- On empty stomach
- Best on empty stomach. Slight sourness and heat is normal — that's the live culture.
Have us press Ginger Kanji for you.
First week is free — not a marketing stunt, an invitation. If it doesn't earn the next week, tell us and we stop.