Carrot- Betroot Kanji- Healthy Probiotic drink

What is Kanji

Kanji is a probiotic drink made in the Northern Indian states. You can compare it with Kombucha, but the process of making kanji is entirely different than Kombucha.

Being a probiotic drink it is extremely good for the gut and improves digestion. Traditionally Kanji recipe is made with black carrots and this drink has a dark purple color. I do not get black carrots and I make this healthy drink with red carrots.

  

Kanji is spiced with ground mustard seeds, red chilli powder and black salt or salt. The carrots, spices, seasonings are mixed with some boiled cooled water and kept to ferment for a few days.

The entire drink with its ingredients is filled in a glass or ceramic jar. These jars are kept in the sunlight and the drink is allowed to ferment for 2 to 3 to 4 days.

It depends on how the sun is behaving in your region. So the drink can be kept for 4 to 5 days if the sunlight is not enough. If it is hot or very hot, then 1 to 2 to 3 days are enough for the drink to get naturally fermented.

The mustard in the kanji drink keeps the body warm during the cold winters of North India. The fermentation process changes the flavors of the drink and makes it probiotic. The taste is mild sweet and sour with that unique aroma of a fermented drink.

Kanji is served as an appetizer drink. It has a sour, spicy and pungent taste. This taste is an acquired one – either you will like or won’t like it, just like Kombucha.

Ingredients

 5 to 6 carrots medium size

2 beetroots small size

water 8 cups/ 2 liters of water boiled

red chili pdr 2 tsp

yellow mustard seeds 2 tbsp / 1 tbsp black mustard seeds 

black/ pink /regular salt  1 tbsp

Instructions Rinse and then peel the carrots and beetroots. Note that you can use orange carrots, if you do not have red carrots. If you are not a fan or beets, skip them and swap with 1 more medium-sized carrot. Chop into 1.5 to 2 inches long sticks or batons.

First boil water and let it cool at room temperature. Cover the pan when the water cools.

 In a clean ceramic or glass jars with a wide mouth, add the carrots, beets, ground yellow mustard powder, black salt, pink salt or regular salt and red chili powder or cayenne.

 Mix all the ingredients with a clean dry spoon.

 Cover with loosely with a lid or secure and tie a muslin cloth/cheese cloth on the top of the jar or bottle.  Keep the jars in the sun for 2 to 3 days or up-to 4 to 5 days depending on the sunlight in your area.

 For an intense and strong sunlight, about 1 to 2 days is good enough for fermentation. When there are cloudy days and less sunlight, 4 to 5 days will work. But do ensure that your kanji drink is fermented well.  Do not keep so long that will make your drink over fermented.

 Stir with a wooden spoon or shake the jar everyday.

 

When the kanji tastes sour, it means the drink is fermented.

 Serve carrot kanji straightway or refrigerate. It stays good in the fridge for about 4 to 5 days.

 You could add a few ice cubes while serving or refrigerate to make it cold before serving.

 Drink the kanji before meals or anytime during the day. Serve the fermented carrot and beets sticks as a pickle condiment with any Indian main course.

 The sour-tangy carrots and beets can be included in a salad or add as toppings to your wraps, burgers or sandwiches.

The sour-tangy carrots and beets can be included in salads or as toppings to your wraps, burgers or sandwiches.

 

Expert Tips

• Cleanliness: Any fermented drink need care so that you do not end up with bad microbes in it. Ensure that your jars, spoons, chopping boards, knives are all clean and dry. If you see any layer of fungus, then throw away the drink. If the drink has an awful smell, that means it has gotten bad, so discard it.
• Mustard: You can choose to use both black or yellow mustard. However keep in mind that black mustard has a more pungent flavor, so add lesser amount of it – about 1 to 1.5 tablespoons. I have used yellow mustard which is milder.
• Boiling water: I highly recommend to boil water and cool it at room temperature. This way you rule out your kanji going bad. Tap water or even machine filtered water can spoil the drink.
• Variations: Together with carrots and beets, you can include turnips and peeled watermelon rinds in the drink. You do not need to add any sugar or sweetener in this drink as the natural sugar, starches in the carrots and beets help the friendly bacteria to feed on and ferment the drink naturally.

 

Can you reuse the veggies left after making kaanji?
 

YES — and you absolutely should!

They’re full of lacto-fermented good bacteria, which means:

They’re great for the gut and digestion

They act like a natural pre-probiotic feeding and supporting healthy 

gut flora

And the best part?
 

They taste amazing and are so versatile.

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