Kanji Recipe (Indian Probiotic Drink)
Kanji (Kanji Drink) is a traditional north Indian probiotic drink that is made by fermenting carrots in water and spices. It comes together in under 15 minutes of prep time.
Servings: 8 people
Ingredients
- 200 grams red or orange carrots
- 50 grams beetroots
- 5 teaspoons yellow mustard seeds
- 2 litres filtered water
- 4 teaspoons salt
- 2 teaspoons turmeric powder
- 1 teaspoon red chili powder
Instructions
Preparation
- Start by preparing the carrots and beets. If using black carrots, then you can skip adding the beetroots.
- Wash the 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 the 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 it by boiling in water for 10 minutes or by running it through a hot dishwasher cycle. Air-dry completely. Fermentation rewards hygiene.
- Gather the remaining ingredients.
Make The Kanji Drink
- Add mustard seeds to a grinder and grind to make a coarse powder.
- Heat water in a large pot and as soon as it comes to a boil, switch off the heat.
- Add the carrots and beetroots to the pot. Then cover it and let them sit in the hot water for 10 minutes. This step slightly softens the veggies.
- Remove the lid and add salt, turmeric powder, red chili powder, and mustard powder to the water and stir well.
- Transfer the drink to the clean, sterilized glass or ceramic jar.
- Cover the mouth of the jar with a muslin cloth and secure it with twine.
Some people do not boil the water when making this drink. I do it to ensure the drink doesn’t get spoiled while fermenting. Do this extra step for peace of mind. Adding veggies to hot water also slightly cooks them, giving them a perfect texture once fermented.
Ferment
- Place the jar in the sun for 2-5 days for fermentation. Stir the mixture with a clean, dry spoon once or twice daily. If there is no sun, keep the jar in a warm spot. The 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 kanji in the refrigerator immediately.
Keep the jar in a shaded area at night and bring it back into sunlight in the morning.
If you see any green mold on the kanji, it has been fermented for too long. Discard the kanji in this case; otherwise, it may cause stomach upset.
Serve
- Serve chilled kanji in small glasses or copper tumblers. Add 2-3 pieces of carrots and beetroot to each glass.
- Consume the refrigerated kanji drink within 4-5 days when it’s ready. If kept for a long time, it loses its flavor.
Video
Notes
Use only yellow mustard seeds to ferment the kanji. Brown mustard seeds could make it bitter.
This drink is traditionally made using either black carrots. Black carrots are not readily available these days, so I make the recipe using red or orange carrots instead. I also add a few beetroots to this drink to give it that lovely purple color.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Sodium: 1511mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4275IU | Vitamin C: 1.7mg | Calcium: 10mg | Iron: 0.4mg
