Spice up your summer with the tangy and healthy kanji. Kanji is a traditional fermented North Indian probiotic drink that is made from carrots and beetroot, has a very unique color and taste, and also uses a unique method of preparation, that of being fermented for 5-7 days.
It’s super quick to make and all you need to do is to keep the jar in good sunlight for it to ferment nicely and get ready to be consumed.
The addition of ground mustard which is added during the process of fermentation brings the sharp flavors. This kanji has a sour, spicy & pungent taste.
Serve Kanji to your family for a healthy gut and their overall well being.
2 tablespoon Mustard powder , coarsely ground
1 1/2 teaspoon roasted cumin seeds powder
10-12 cups Water
Black Salt , to taste
Method to make kanji
Chop the carrots and beet into long pieces.
Take a bottle jar.
Add veggies, roasted cumin seeds powder and powdered mustard seeds
Fill in the jar with water and salt.
Cover with a lid or cheesecloth.
Let the jar sit in a sunny spot for at least one week – stirring with a wooden spoon daily.
Once the kanji develops a tangy flavor that means the drink is fermented.
Strain the drink. The pieces of carrots and beets that remain after straining the Kanji can be used as pickles by spicing them up.
Put the drink in the refrigerator to chill
Pour in a glass.
Enjoy the drink.