Kanji
Time to cook
15 minutes
Difficulty
Easy
Serves
2
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
Rinse and peel the carrots and beetroots.
Chop into 1.5 to 2-inch long sticks.
Boil water and let it cool at room temperature and cover.
Cooking
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.
Keep the jars in the sun for 2 to 3 days or up to 4 to 5 days depending on the amount of sunlight.
Stir with a wooden spoon or shake the jar every day. When the kanji tastes sour, it means the drink is fermented.
Serve carrot kanji straightway or refrigerate.
Nutrition information
(per serving)
Carbs
2.1
Proteins
0.6
Fats
0.3
Fiber
0.7
12
kcal
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