Last Updated on 2 months by Neha Deshmukh

Authentic Indian Kanji Recipe – Beet & Carrot Fermented Drink

Introduction

Oh, Kanji! This vibrant, tangy drink holds so many childhood memories for me. Growing up, my Dadi (grandmother) would always make a big batch during the scorching summer months. It wasn’t just a drink; it was a cooling elixir, a probiotic boost, and a taste of home all rolled into one. I’m so excited to share this authentic Indian Kanji recipe with you – a fermented drink packed with flavour and goodness. It’s surprisingly easy to make, and honestly, once you get the hang of it, you’ll be hooked!

Why You’ll Love This Recipe

This Beet & Carrot Kanji isn’t just delicious; it’s incredibly good for you. Fermented foods are amazing for gut health, and Kanji is no exception. It’s a refreshing, naturally probiotic drink that’s perfect for a hot day, or anytime you need a little digestive boost. Plus, it’s a fantastic way to use up seasonal carrots and beets!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 tablespoon Brown Mustard Seeds
• 4-5 large carrots
• 1 large beet
• 6-7 cups filtered water
• 1 tablespoon Fine Sea Salt

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Brown Mustard Seeds: Importance of Coarse Grinding & Quality

Don’t skip the step of coarsely grinding the mustard seeds! This releases their flavour and kickstarts the fermentation process. You can use a mortar and pestle (the traditional way!), or a coffee grinder works perfectly too. Just don’t grind them too finely – we want some texture.

Carrots & Beet: Selecting Fresh, Firm Produce

Choose carrots and beets that are firm to the touch and vibrant in colour. They should be free of blemishes and feel heavy for their size. Freshness equals flavour! About 300g of carrots and 150g of beet is a good starting point.

Filtered Water: Why It’s Preferred for Fermentation

Filtered water is best because it doesn’t contain chlorine or other additives that can inhibit the fermentation process. If you don’t have a filter, let tap water sit out for 24 hours to allow the chlorine to evaporate.

Fine Sea Salt: The Role of Non-Iodized Salt in Fermentation

This is important! Use fine sea salt, and make sure it’s non-iodized. Iodine can also interfere with fermentation. About 15g of salt is ideal.

Step-By-Step Instructions

Alright, let’s get fermenting!

1. First, crush those brown mustard seeds. Aim for a coarse grind – you still want to see some texture.
2. Now, peel and chop your carrots and beet into long, thick strips. Think matchsticks, but a little chunkier.
3. In a clean glass jar (a large mason jar works great!), combine the crushed mustard seeds, chopped carrots and beet, and salt.
4. Pour in the filtered water, making sure all the vegetables are completely submerged. This is key to preventing mold!
5. Cover the jar loosely with a lid or a piece of cheesecloth secured with a rubber band. You want to allow air to circulate, but keep out bugs.
6. Place the jar in a sunny spot. A kitchen counter is perfect.
7. Now comes the easy part: stir the mixture with a wooden spoon once a day for the next 3-7 days. This helps with fermentation and prevents mold.
8. After 3-7 days, start tasting! The Kanji is ready when it develops a tangy, sour flavour. The longer it ferments, the tangier it will become.
9. Once it’s to your liking, strain the liquid into a clean container, reserving the fermented vegetables (they’re delicious pickles!).
10. Chill the Kanji in the refrigerator before serving.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Kanji:

Achieving Optimal Fermentation Temperature

Kanji ferments best at room temperature – ideally between 20-25°C (68-77°F). If your kitchen is colder, it might take a little longer to ferment.

Recognizing Signs of Successful Fermentation

You’ll know it’s working when you see tiny bubbles forming in the jar. That’s the good bacteria doing its thing! The liquid will also become cloudy.

Preventing Mold Growth During Fermentation

Keeping the vegetables fully submerged in water is the most important thing you can do to prevent mold. Stirring daily also helps. If you do see mold, unfortunately, you’ll need to discard the batch.

Variations

Want to switch things up? Here are a few ideas:

Spice Level: Adding Green Chilies or Black Pepper

My friend, Priya, loves to add a slit green chili to her Kanji for a little kick. A pinch of black pepper also adds a nice warmth.

Regional Adaptations: Kanji Variations Across India

Kanji varies across India! Some regions add ginger, while others use different vegetables like radish or pumpkin.

Festival Adaptations: Kanji During Holi & Other Celebrations

Kanji is traditionally enjoyed during Holi, the festival of colours, as it’s believed to aid digestion after all the rich food. It’s also popular during other festivals and celebrations.

Vegan Adaptation: Naturally Vegan Recipe

Good news – this recipe is naturally vegan!

Gluten-Free Adaptation: Naturally Gluten-Free Recipe

And it’s naturally gluten-free too!

Serving Suggestions

Kanji is best served chilled, straight from the fridge. It’s a fantastic digestive drink after a heavy meal. You can also enjoy it as a refreshing beverage on a hot day. Don’t forget to save those fermented vegetables – they make a delicious and tangy side dish!

Storage Instructions

Kanji will keep in the refrigerator for up to a week. The flavour may continue to develop over time.

FAQs

Let’s answer some common questions:

What is Kanji and what are its health benefits?

Kanji is a traditional Indian fermented drink made from carrots, beets, and mustard seeds. It’s packed with probiotics, which are beneficial for gut health, and is a good source of vitamins and minerals.

How long does Kanji take to ferment?

It typically takes 3-7 days to ferment, but this can vary depending on the temperature and your taste preference.

Can I use tap water instead of filtered water?

While you can use tap water, filtered water is preferred. If using tap water, let it sit out for 24 hours to allow the chlorine to evaporate.

What do I do with the fermented vegetables left after straining?

The fermented vegetables are delicious pickles! You can enjoy them as a side dish or add them to salads.

How can I tell if my Kanji has gone bad?

If you see mold growing in the jar, or if the Kanji smells off, discard it.

Is Kanji safe to consume during pregnancy?

It’s always best to consult with your doctor before consuming fermented foods during pregnancy.