Kanji Recipe

Kanji is an Indian fermented drink. Homemade north Indian beetroot and carrot kanji. Carrots, water, and spices are fermented to make this traditional north Indian probiotic drink. Kanji drinks are rich in antioxidants and dietary fibres. It is also a good source of vitamin K, vitamin C, potassium, and manganese.

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Prep Time 10

Cook Time 2

Fermentation Time 3

Course Appetizer, drink, Drinks

Cuisine Indian, indian cuisine, north indian

Servings

Calories 30 kcal

Equipment

1 Glass Jar
1 Wooden Ladle

Ingredients

4 carrots medium-sized
2 beetroots small-sized
8 cups water
2 teaspoons red chilli powder cayenne pepper
3 tablespoons yellow mustard seeds
1 teaspoon black salt
1 teaspoon pink salt
1 teaspoon whole black peppercorns

Instructions

Wash and rinse carrots and and peel them. Cut into batons or sticks that are 1.5 to 2 inches long.
Crush the mustard seedsusing a grinder or mortar and pestles.
In a big jar or bottle add carrots, beets, ground yellow mustard powder, black salt, red chilli powder and whole peppercorns.
Fill the jars with normal temperature water.
Cover with the lid loosly or muslin/cheese cloth on the mouth of the jars.
Keep the jars or bottles out of the sun. Allow 2 to 3 days for the drink to ferment and become sour.
Make sure the drink doesn't get too fermented.
Before putting it in the sun the next day, stir the mixture with a clean wooden spoon.
Alternatively, instead of mixing with a spoon, shake the jar.
The carrot kanji is ready when the liquid begins to taste sour.
Refrigerate the kanji beverage or serve it right away.

Video

Nutrition

Calories: 30kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 426mgPotassium: 141mgFiber: 1gSugar: 2gVitamin A: 3503IUVitamin C: 2mgCalcium: 24mgIron: 1mg