A vibrant, tangy, and healthy traditional North Indian fermented drink made from black or red carrots, water, and aromatic spices like mustard seeds. Known for its digestive benefits and refreshing taste.
Kanji: Indian Probiotic Carrot Drink
A vibrant, tangy, and healthy traditional North Indian fermented drink made from black or red carrots, water, and aromatic spices like mustard seeds. Known for its digestive benefits and refreshing taste.
Ingredients
- 400 gram carrots peeled and chopped (preferably black or red)
- 1.5 liter water filtered
- 2 tablespoon black mustard seeds crushed coarsely
- 1 teaspoon red chili powder adjust to taste
- 1.5 teaspoon salt or to taste
- 0.25 teaspoon asafoetida hing (optional
Instructions
- 1. Wash and peel the carrots. Chop them into 1-inch pieces or thin sticks.
- 2. In a large, clean glass jar or ceramic pot (at least 2-liter capacity), combine the chopped carrots, filtered water, crushed black mustard seeds, red chili powder, salt, and asafoetida (if using).
- 3. Stir well with a clean spoon to ensure all ingredients are mixed. Ensure the carrots are submerged in the water.
- 4. Cover the jar loosely with a clean cloth or a lid that allows air circulation (do not seal tightly to prevent pressure buildup during fermentation). Secure the cloth with a rubber band.
- 5. Place the jar in a warm spot, away from direct sunlight, to ferment. The ideal temperature is between 20-30°C (68-86°F).
- 6. Stir the mixture once daily with a clean, dry spoon to prevent mold and ensure even fermentation.
- 7. Begin tasting the Kanji after 3 days. It should develop a tangy, slightly sour, and pungent flavor. The longer it ferments, the more intense the flavor will become. Fermentation typically takes 3 to 7 days, depending on the temperature.
- 8. Once fermented to your liking, strain the liquid into a clean bottle or pitcher. You can discard the fermented carrots or consume them if desired.
- 9. Store the Kanji in the refrigerator. Serve chilled. Enjoy its refreshing and probiotic benefits for up to a week.
Notes
Fermentation time varies based on temperature; 3-7 days is typical. Taste daily after day 3. Use black carrots for traditional color, or red carrots for a vibrant hue. Store in the refrigerator once fermented. The carrots can be strained out or left in for texture.
