Homemade North Indian beetroot and carrot kanji is slightly similar to beetroot kavas. Carrots, water, and spices are fermented to make this traditional north Indian probiotic drink. Kanji is rich in antioxidants and has good bacteria to make a healthy gut. It is also a good source of vitamin K, vitamin C, potassium, and manganese.
What is kanji?
Kanji is a fermented drink. It is like a probiotic drink is a beverage popular in Northern India. Although it might be compared to Kombucha, the technique of making kanji is somewhat different. It is particularly healthy for the gut and promotes digestion. Kanji is traditionally prepared using black carrots, and the drink is dark purple in hue. I can’t get black carrots, so I use red carrots to prepare this nutritious drink.
What is the process to ferment Kanji?
A glass or ceramic jar is used to hold the complete drink and its contents. The drink is left to ferment for 2 to 3 to 4 days in these jars, which are kept in the sunshine. It all depends on how the sun is acting in your area. If there isn’t enough sunshine, the drink can be maintained for 4 to 5 days. If the weather is hot or very hot, the drink will spontaneously ferment in 1 to 2 to 3 days. Now you’ll wonder how it becomes probiotic, the answer is the fermenting process. The fermenting process alters the drink’s taste and adds probiotics. The flavour is somewhat sweet and sour, with the distinctive fragrance of a fermented beverage. During the fermenting process, the carrots and beets get pickled. They have a delicious fermented, pickled flavour. So it may be used as a side dish with any Indian main meal or in salads, wraps, and burgers.
Why do we love this recipe?
Good for your gut and overall digestive health. Easy appetisers drink for festivals like holi Tastes delicious!
How does fermentation affect our gut health?
The majority of fermented foods include microorganisms that may have a probiotic benefit. This implies that these bacteria may aid in restoring the balance of bacteria in your stomach, as well as supporting digestive health and alleviating any digestive problems.
Ingredients For Kanji
For preparing carrots beetroot kanji, we don’t need a ton of ingredients but make sure you do have carrots and beetroot since that’s the staple ingredient.
Purple carrots/Black carrots: Choose medium sized carrots. Beetroots: I have used two beetroots for this recipe and they are small-sized depending on the size and the kind of flavours you prefer. You can increase or decrease the amount of beetroot in your kanji. Water: 8 cups preferably boiled and cooled. Red chilli powder: or cayenne pepper add as needed. Black peppercorns Yellow mustard seeds: I used yellow mustard, which is a milder mustard. Black salt or regular salt or pink salt, add as needed.
See the recipe card for quantities.
Instructions
Recipe Notes
I strongly advise boiling water and allowing it to cool to room temperature. This eliminates the possibility of your kanji becoming contaminated. The drink can be spoiled by tap water.
Substitution
Variations
Turnips and peeled watermelon rinds can be added to the drink along with carrots and beets. The natural sugar and carbohydrates in the carrots and beets help the friendly bacteria feed on and ferment the drink organically, so you don’t need to add any sugar or sweetener.
Top Tip
When You put kanji out in the sun during the day bring it indoors during the night. And, Before putting it in the sun the next day, stir the mixture with a clean wooden spoon for better fermentation.
Serving suggestions
Kanji is best enjoyed at room temperature. But sometimes You can add a few ice cubes and enjoy it as a chilled drink. The best time to drink kanji is before meals for probiotic action. But you can also drink kanji or at any time during the day.
What to do with Carrots in Kanji
Fermented carrots and beet sticks can be served with any Indian main meal. Carrots and beets with a sour-tangy flavour can be used in salads or as toppings for wraps, burgers, and sandwiches.
Storage
You can keep kanji for 7-10 days after it is fermented. I usually take out 2 glasses each day and replace them with a glass of water. And next day it is ready again all you need is to adjust the salt during the process.
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