Kanji: Indian Probiotic Drink
A vibrant and tangy fermented black carrot drink from North India, traditionally enjoyed for its probiotic benefits and refreshing taste, especially during spring.
Ingredients
- 500 g black carrots peeled and chopped into 2-inch sticks
- 2 tbsp black mustard powder coarsely ground
- 1 tsp red chili powder optional
- 1 tsp kala namak (black salt) or to taste
- 1 tsp table salt or to taste
- 2 liter filtered water
Instructions
- 1. Wash and peel the black carrots. Cut them into 2-inch long, thin sticks.
- 2. In a large, clean glass or ceramic jar (preferably with a wide mouth), combine the chopped carrots, black mustard powder, red chili powder (if using), kala namak, and regular salt.
- 3. Pour the filtered water into the jar, ensuring all the carrots are submerged. Stir well with a clean spoon to mix the spices.
- 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).
- 5. Place the jar in a warm spot, away from direct sunlight, for 3-7 days. Stir once daily with a clean spoon.
- 6. Taste the Kanji daily after the third day. It should develop a tangy, slightly sour, and pungent flavor. Once it reaches your desired tanginess, it's ready.
- 7. Strain the Kanji to remove the carrot pieces and mustard sediment, or serve with the carrots in it. Refrigerate the prepared drink to halt further fermentation. Serve chilled.
Notes
Fermentation time varies based on room temperature; warmer environments speed up the process. Taste daily after 3 days. Store in the refrigerator once ready to slow down fermentation. Black carrots are traditional, but red carrots can be used; the color will differ. Adjust salt and mustard powder to your taste. For an extra kick, add a pinch of red chili powder.