What is Kanji

 

What is Kanji

Kanji is mostly made of fermented black carrots, or any other root veggies, that undergo a natural process of fermentation which improves their nutritional content. The drink is not just refreshing, but it also contains numerous probiotics necessary to maintain an optimal microbiome in the gut.

It releases beneficial bacteria into our gut that makes a good environment for creating neurotransmitters that help to boost our mood.

Kanji is a probiotic drink made in the Northern Indian states. You can compare it with Kombucha, but the process of making kanji is entirely different than Kombucha (Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) is a fermented, lightly effervescent, sweetened black tea drink).

Being a probiotic drink it is extremely good for the gut and improves digestion. Traditionally Kanji recipe is made with black carrots and this drink has a dark purple color. I do not get black carrots and I make this healthy drink with red carrots.

Kanji is spiced with crushed yellow mustard seeds, red chilli powder and black salt, white salt ,pink salt. The carrots, or beetroot spices, Asafoetida seasonings are mixed with some boiled cooled water in a glass jar .and kept to ferment for a few days.

The entire drink with its ingredients is filled in a glass or ceramic jar. These jars are kept in the sunlight and the drink is allowed to ferment for 2 to 3 to 4 days.

It depends on how the sun is behaving in your region. So the drink can be kept for 4 to 5 days if the sunlight is not enough. If it is hot or very hot, then 1 to 2 to 3 days are enough for the drink to get naturally fermented.

The mustard in the kanji drink keeps the body warm during the cold winters of North India. The fermentation process changes the flavors of the drink and makes it probiotic. The taste is mild sweet and sour with that unique aroma of a fermented drink.

Step-by-Step Kanji Recipe

Prep The Ingredients

1: Rinse, peel and chop the carrot into batons or sticks with 1.5 to 2 inches length as shown in the photo below. Peel and chop the beets into 1.5 to 2 inches wedges or sticks.

Note that you can use orange carrots, if you do not have red carrots. If you are not a fan or beets, skip them and swap with 1 more medium-sized carrot.

 In a dry grinder, grind the 2 tablespoons yellow mustard to a fine powder. If including black or brown mustard, use 1 tablespoon.

Mix the Kanji Ingredients

3: Boil water first. Let it cool at room temperature. In clean and dry ceramic or glass jar with a wide mouth, add the carrots, beets, ground yellow mustard powder, black salt or regular salt and red chili powder.

Pour this boiled cooled water in the jars. If you prefer, you can filter the water using a fine mesh strainer while pouring it in the jar.

Ferment

5: Cover loosely with a lid or secure and tie a muslin/cheese cloth on the mouth of the jars or bottles. Keep the jars or bottles in sunlight.

Allow to ferment for 2 to 3 days until the drink becomes sour. Take care not to over ferment the drink.

Stir the mixture every next day with a clean wooden spoon before placing in the sun. Alternatively shake the jar instead of mixing with the spoon.

Serving & Storage Suggestions

6: When the drink starts tasting sour, it means the carrot kanji is ready. Keep the kanji drink in the refrigerator or serve straightway.

You could add a few ice cubes while serving. I like to have cold kanji, so I refrigerate it for a few hours. Kanji keeps well in the fridge for 4 to 5 days.

Drink the kanji before meals or anytime during the day. Serve the fermented carrot and beets sticks as a pickle with any Indian main course.

The sour-tangy carrots and beets can be included in a Salads or as toppings to your wraps, burgers or sandwiches.

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