Make Kanji: A Probiotic Drink
Kanji is a traditional Indian lacto-fermented drink, often made with black carrots or beetroot, mustard seeds, and spices. Known for its tangy flavor and probiotic benefits, it's a refreshing and healthy beverage, particularly popular during festivals like Holi.
Ingredients
- 2 large black carrots or beetroot peeled and chopped into 1-inch pieces
- 2 tablespoons black mustard seeds crushed
- 1 teaspoon red chili powder (optional)
- 1 teaspoon salt or to taste
- 4 cups filtered water (approx. 1 liter)
Instructions
- 1. Thoroughly clean a large glass jar (approx. 1.5-2 liter capacity) with hot soapy water and rinse well, or sterilize it completely.
- 2. Place the chopped carrots or beetroot into the clean jar.
- 3. Add the crushed black mustard seeds, red chili powder (if using), and salt to the jar.
- 4. Pour the filtered water over the ingredients, ensuring all vegetables are fully submerged. Leave about an inch of headspace at the top of the jar.
- 5. Stir all ingredients well with a clean spoon to combine.
- 6. Cover the jar loosely with its lid or a breathable cloth secured with a rubber band. This allows air to circulate while keeping contaminants out.
- 7. Place the jar in a warm, dark place in your kitchen, away from direct sunlight.
- 8. Stir the mixture once daily with a clean spoon. After 2-3 days, you should start to observe small bubbles forming and the liquid's color deepening, indicating active fermentation. Begin tasting a small amount daily after day 3.
- 9. Continue to ferment for 4-7 days, or until the Kanji reaches your desired level of tanginess. The longer it ferments, the more pronounced its sour flavor will become.
- 10. Once fermented to your satisfaction, strain the liquid through a fine-mesh sieve into a clean bottle or pitcher and refrigerate. Kanji can be stored in the refrigerator for up to one week. Serve chilled for a refreshing experience.
Notes
For the best results, use filtered or distilled water. Ensure your jar is meticulously clean to prevent unwanted mold growth. The fermentation time can vary based on the ambient temperature; warmer environments will ferment faster. Feel free to adjust the amount of red chili powder for your preferred spice level. Once fermented to your liking, refrigerate the Kanji to slow down the fermentation process and enjoy it chilled.