Start your morning with a simple drink for better digestion. Tamannaah Bhatia, Kapil Sharma's trainer shares tip to improve your gut health. How to make it at home?

Celebrities are known for their sculpted physiques and demanding fitness routines. Celebrity fitness coach Yogesh Bhateja, who has trained stars such as Sonu Sood, Tamannaah Bhatia and Kangana Ranaut, often shares simple health and fitness tips on social media. This time, he has talked about a traditional drink that may be an easy addition to your daily routine. He has recommended kanji and explained how it can be consumed as part of a wellness-focused lifestyle.

Yogesh Bhateja recommends kanji for gut health

In a recent Instagram post, Yogesh spoke about kanji, a traditional fermented drink popular in parts of North India.

According to him, having one glass of kanji in the morning on an empty stomach or around 30 minutes before lunch can be included in a daily wellness routine. He highlighted digestion and gut health among the reasons he recommends the drink.


Yogesh also associated kanji with several other wellness benefits, including supporting metabolism, energy levels, skin health and immunity. However, these claims should be viewed as general wellness suggestions rather than medical advice.

Kanji is particularly known for its fermented nature. The fermentation process gives the drink its distinctive tangy flavour while also producing live microorganisms that are commonly associated with probiotic foods and drinks.

How to make carrot and beetroot kanji at home

Traditional kanji is often prepared with black carrots, especially during winter. However, carrot and beetroot versions are also popular and can be made easily at home.

To prepare it, you need around two chopped carrots and one chopped beetroot. Add two tablespoons of coarsely ground mustard seeds, commonly known as rai, along with regular salt, black salt, red chilli powder and a pinch of hing.

Place all the ingredients in a clean glass jar and add around two litres of water. Mix everything well and cover the jar.

The important part of making kanji is the fermentation process. Keep the jar in sunlight for around three to four days. During this period, the mixture develops its familiar sour and slightly spicy taste.

The exact fermentation time can vary depending on the temperature and conditions. Once it has developed the desired tangy flavour, it can be refrigerated and consumed.

Kanji has traditionally been enjoyed as a digestive drink or accompaniment to meals. Its ingredients also provide nutrients from vegetables and spices, while the fermentation process contributes to its probiotic character.

What makes kanji popular for gut health?

Kanji has been consumed in North India for generations, but the traditional drink has recently gained attention as interest in fermented foods and gut health has grown.

According to Redclife Labs report, the drink is generally made with vegetables, mustard seeds, water and salt, which are allowed to ferment naturally. This process can encourage the growth of beneficial microorganisms.

For people looking to add more fermented foods to their diet, kanji can be one option. However, it should be part of an overall balanced diet rather than treated as a quick solution for health concerns.

Yogesh Bhateja has also mentioned benefits such as hormonal balance and support for PCOS in his social media post. However, there is not enough evidence to consider kanji a treatment for PCOS or other medical conditions. Anyone managing PCOS, digestive problems or another health condition should speak to a doctor or qualified dietitian before making dietary changes.

For most people, the appeal of kanji lies in its simplicity. Made with everyday ingredients and prepared through natural fermentation, the traditional drink offers a different way to include fermented foods in a regular diet. Stay tuned for more such recommendations!