Comments on: Kanji Variations: 8 Ayurvedic Fermented Rice Water Recipes for Gut Healing and Immunity

By: Rebecca Allen

Rebecca Allen — Thu, 10 Sep 2026 14:16:09 +0000

Is there a Hindi or regional language resource you’d recommend alongside this for my parents.

By: Shruti Brown

Shruti Brown — Sun, 06 Sep 2026 06:01:20 +0000

Shared this with my sister who is a yoga teacher and she said the dosing info was spot on.

By: Rekha Banerjee

Rekha Banerjee — Sat, 05 Sep 2026 08:23:52 +0000

Good info

By: Lisa Hall

Lisa Hall — Wed, 02 Sep 2026 15:35:32 +0000

In reply to Mohan Sinha. noted

By: Mohan Sinha

Mohan Sinha — Tue, 01 Sep 2026 16:17:59 +0000

The herb combination you suggested 600mg KSM-66 morning worked well alongside my usual churna.

By: Ananya Mehta

Ananya Mehta — Tue, 01 Sep 2026 14:00:00 +0000

What is the appropriate kanji preparation for someone who has SIBO and cannot tolerate most fermented foods due to histamine issues? Most probiotic and fermented food content ignores this population and I would appreciate a kanji-specific answer.

By: Varun Singh

Varun Singh — Mon, 20 Jul 2026 10:00:00 +0000

This is interesting but the cost adds up quickly. The supplements, the practitioner fees, the specialty foods. Not accessible for most of the workers this is supposed to help.

By: Kavya Sharma

Kavya Sharma — Wed, 08 Jul 2026 14:00:00 +0000

I made the beet kanji and left it for 5 days before tasting it. The fermentation had proceeded much further than I expected in warm weather. Is there a way to tell when kanji has fermented optimally versus over-fermented, and does over-fermentation reduce the therapeutic benefit?

By: Matthew Green

Matthew Green — Sun, 14 Jun 2026 23:04:49 +0000

I appreciate the caution about pitta aggravation; I have mild heartburn so I’ll stick to the lemon rock salt version in small amounts.

By: Daniel Brooks

Daniel Brooks — Wed, 10 Jun 2026 23:45:18 +0000

Adding mustard seeds to the beetroot version gave it a nice bite that balanced the earthiness.