Kanji
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Kanji

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Time to cook-icon

Time to cook

15 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A traditional fermented North Indian drink made from black carrots, rich in probiotics and spices, offering a unique and tangy flavor.

A traditional fermented North Indian drink made from black carrots, rich in probiotics and spices, offering a unique and tangy flavor.

Ingredients

Carrots

1.5 medium

Beet Roots

0.5 small

Water

2 cup

Red Chilli Powder

0.5 tsp

Mustard Seeds

0.5 tbsp

Salt

0.25 tbsp

Step-by-step instructions to cook

Prep

1

Rinse and peel the carrots and beetroots.

2

Chop into 1.5 to 2-inch long sticks.

3

Boil water and let it cool at room temperature and cover.

Cooking

1

Use a wide-mouthed and clean ceramic or glass jar, add carrots, beets, ground yellow mustard powder, salt (black, pink or regular salt), red chili powder and mix all the ingredients with a clean dry spoon and cover loosely with a lid and tie a muslin cloth on the top of the jar or bottle.

2

Keep the jars in the sun for 2 to 3 days or up to 4 to 5 days depending on the amount of sunlight.

3

Stir with a wooden spoon or shake the jar every day. When the kanji tastes sour, it means the drink is fermented.

4

Serve carrot kanji straightway or refrigerate.

Nutrition information

(per serving)

Carbs

Carbs

3.0

Proteins

Proteins

0.8

Fats

Fats

0.3

Fiber

Fiber

0.7

16

kcal

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