Kanji (Indian Fermented Drink)
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How to Make Kanji at Home: A Step-by-Step Guide with Your Fermentation Jar
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Category
Fermented Drink
Cuisine
Indian
Servings
4
Prep Time
10 minutes
Cook Time
72 hours
Kanji is a traditional Indian probiotic drink made with fermented carrots, beets, and mustard. Known for its tangy flavor and gut-friendly benefits, Kanji is incredibly easy to make at home with just a few simple ingredients and a good fermentation jar. This guide will show you how to use a Kanji jar to make this healthy drink and enjoy its digestive benefits.
What Is Kanji and Why Should You Try It?
Kanji is a natural probiotic drink, often enjoyed during the winter season in India. Made by fermenting carrots and beets in water with mustard seeds and salt, Kanji not only tastes delicious but is also packed with lactic acid bacteria (LAB), which support digestion and gut health. Fermentation boosts the drink's nutrients, making it a healthy and refreshing addition to your daily diet.
If you’re wondering, “How can I make Kanji at home?” or “What’s the best way to ferment Kanji?”—this guide will answer all your questions!
Ingredients
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4 medium black or regular carrots (unpeeled)
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2 medium beets (unpeeled)
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2 tablespoons mustard powder
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1 tablespoon salt
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1.5 liters water
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A 2-liter fermentation jar or a dedicated Kanji jar with an airlock system to ensure safe and easy fermentation.
Directions
Prepare the Ingredients
Wash the carrots and beets thoroughly. Keep the skins on—they’re full of natural microbes that aid fermentation.
Cut the carrots into sticks (about 3 inches long and 1/4 inch thick).
Chop the beets into 1-inch cubes or wedges.
Set Up Your Fermentation Jar
Place the carrot sticks and beet cubes into your Fermentation jar.
Add the mustard powder and salt.
Pour water into the jar, ensuring the vegetables are completely submerged. Leave about 2 inches of headspace to allow gases to escape during fermentation.
Fermentation
Seal the jar with its lid and attach the airlock if your fermentation jar includes one. The airlock helps release carbon dioxide while keeping oxygen out, creating the perfect environment for fermentation.
Place the jar in a warm spot (20-25°C) and let it ferment for 5-7 days. Stir lightly once daily to distribute the flavors.
Taste and Store
After 5 days, taste your Kanji. It should be tangy, earthy, and slightly fizzy.
Once it’s ready, strain the liquid into bottles or store it in the fridge using the same jar to slow fermentation.
Recipe Note
Why Use a Fermentation Jar for Kanji?
Using a fermentation jar or Kanji jar makes the fermentation process safer and easier. These jars are equipped with airlocks that maintain an anaerobic environment, preventing spoilage and ensuring the growth of healthy microbes like Lactobacillus plantarum and Lactobacillus brevis. With a proper fermentation jar, you can confidently make Kanji at home without worrying about contamination.
Common Questions About Making Kanji at Home
1. Can I make Kanji without a fermentation jar?
Yes, but a fermentation jar with an airlock ensures a safer and more efficient process by preventing oxygen from entering and causing spoilage.
2. How long does Kanji last?
Once fermented, Kanji can be stored in the fridge for up to 2 weeks.
3. Can I use white carrots instead of black?
Yes! While black carrots are traditional, regular carrots work just as well.
