Description
This recipe makes Kanji, a fermented carrot and beetroot drink, popular in North India during winter. It’s known for its tangy, pungent flavor and is often served as a digestive.
Ingredients
Scale
- 1 kg black carrots (or 500g red carrots and 500g beetroot)
- 2 liters filtered water
- 2–3 tbsp black salt (kala namak)
- 1–2 tbsp mustard powder (rai powder)
- 1 tsp asafoetida (hing)
Instructions
- Wash and peel the carrots and beetroot. Cut them into 2-inch long, thin strips.
- In a large, clean glass jar or ceramic pot, combine the carrot and beetroot strips.
- Add the filtered water, black salt, mustard powder, and asafoetida to the jar. Stir well to ensure all ingredients are mixed.
- Cover the jar loosely with a clean cloth or lid, allowing air to circulate. Do not seal tightly.
- Place the jar in a sunny spot for 3-7 days. Stir the mixture once a day with a clean spoon.
- Taste the Kanji daily. It’s ready when it develops a tangy, slightly pungent flavor. The fermentation time varies based on temperature.
- Once fermented to your liking, strain the Kanji into clean bottles. Discard the solids or use them in other dishes.
- Chill the Kanji before serving. It can be stored in the refrigerator for up to a week.
Notes
- Black carrots give the authentic color and flavor, but red carrots and beetroot work as a substitute.
- Adjust the black salt and mustard powder to your taste.
- Ensure your jar and utensils are very clean to prevent unwanted mold growth.
- If mold appears, discard the batch and start over.
- Serving it chilled enhances the flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Fermentation
- Cuisine: Indian
Nutrition
- Serving Size: 200 ml
- Calories: 30
- Sugar: 5g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Kanji, fermented drink, Indian beverage, carrot drink, beetroot drink, digestive drink, winter drink