Kanji Recipe (Traditional Indian Fermented Probiotic Drink)

What Is Kanji?

Kanji (also spelled kaanji, pronounced kah-n-jee) is a traditional North Indian fermented probiotic drink made by sun-fermenting black or purple carrots, beetroot, ground mustard seeds, and rock salt in water for three to seven days.

The drink tastes tangy, salty, and mildly spicy, and it develops a deep purplish-red color as wild lactic acid bacteria transform the vegetables’ natural sugars.

Families across Punjab, Delhi, and Uttar Pradesh traditionally prepare Kanji in the weeks leading up to Holi, the festival of colors, when winter carrots are at their sweetest.

Think of Kanji as India’s original gut-health tonic, older than kombucha, cheaper than store-bought probiotics, and powered by nothing more than sunlight and time.

Kanji was not love at first sip for me. Growing up in a North Indian household, I watched my nani (grandmother) line up three enormous glass jars on the sunny side of her balcony a few days before Holi. Two were filled with gajar gobhi sahlgam achar, and one was filled with a mysterious, murky purple liquid. The mustard fumes alone made me wrinkle my nose as a kid. Back then, I stuck to sweeter Holi favorites like thandai.

Years later, after my first real batch fermented on my own apartment balcony in Bangalore, the penny dropped. That first proper sip tasted exactly like my grandmother’s kitchen in March.

Now I make Kanji every winter, and almost everyone I share the recipe with does too. It is easily one of the simplest, most rewarding ferments you will ever attempt.

How To Make Gajar Kanji

Preparation

Start by preparing the carrots and beets. If you are using black carrots, you can skip adding the beetroots.

Wash 200 g of red or orange carrots and discard the top and bottom ½ inch. Peel them using a vegetable peeler. Cut the carrots into ¼-inch thick and 1-inch long fingers (batons).

Wash 50 g of beetroots and discard the ½-inch tops and bottoms. Peel them using a vegetable peeler. Cut the beetroot into thin wedges.

Sterilize the jar in which you will store the kanji. Wash the jar with hot soapy water, then sterilize by boiling, oven-heating at 275°F for 10 minutes, or running through a hot dishwasher cycle. Air-dry completely. Fermentation rewards hygiene.

Make The Kanji

Step 1: Add 5 teaspoon of yellow mustard seeds to a grinder and grind until coarse.

Step 2: Heat 2 liters of filtered water in a large pot over high heat. Switch off the heat as soon as it boils.

Step 3: Add the carrots and beetroots to the pot.

Step 4: Then cover it and let them sit in the hot water for 10 minutes. This step slightly softens the veggies.

Step 5: Remove the lid, add the following ingredients to the slightly cooled water.

• 4 teaspoon salt
• 2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 5 teaspoon yellow mustard seed powder

Step 6: Stir until well combined.

Step 7: Transfer the drink to the clean, sterilized glass or ceramic jar.

Step 8: Cover the mouth of the jar with a muslin cloth and secure it with twine.

Ferment

Step 9: Place the jar in the sun for 2-5 days for fermentation. Stir the mixture with a clean, dry spoon every other day. If there is no sun, keep the jar in a warm spot. Ideal fermentation temperature is 77–86°F (25–30°C).

The duration of the fermentation process will depend on the intensity of the sun. If the sun is intense, Kanji will get ready in 2 days; if it is mild, it can take up to 5 days to ferment properly. Make sure to check it every day, and once it tastes pleasantly tart, salty, and mildly effervescent, store the jar in the refrigerator immediately. Serve chilled.

Variations

• Turnip Kanji (Shalgam Kanji): Replace half the carrots with winter turnips for an earthier ferment.
• Amla Kanji: Add 3–4 quartered Indian gooseberries for an extra vitamin C punch.
• Watermelon Rind Kanji: A summer version using peeled, cubed watermelon rind.
• Ginger-Garlic Boost: Add a 1-inch knob of sliced ginger and 2 smashed garlic cloves on day 1.

Serving Suggestions

Serve Kanji ice-cold in small glasses or copper tumblers. Add 2-3 pieces of carrots and beetroot to each glass.

For the full chaat-shop experience, top with a handful of boondi (crisp chickpea-flour balls) just before drinking, as jal jeera is served during summer. A sprinkle of fresh coriander and a squeeze of lime adds brightness.

Kanji also pairs beautifully as an appetizer before a heavy meal.

During Holi, many families serve it as Kanji Vada, where soft moong dal fritters are soaked in the tangy drink.

The pickled vegetables can be added to salads, grain bowls, and sandwiches. They are essentially homemade Indian pickles with probiotic benefits.

Storage Suggestions

Once the kanji is ready, refrigerate it immediately. It can be stored in the refrigerator for 4-5 days. If kept for a long time, it loses its flavor. Make sure to stir it well just before serving.

Do not freeze, as freezing destroys live cultures and compromises the taste.