Kanji Recipe- Fermented Carrot-Beet drink

Kanji is a tangy, probiotic-rich fermented drink packed with the earthy flavors of carrots, beets, and mustard. This easy homemade recipe brings the vibrant taste of traditional North Indian cuisine to your kitchen, perfect for a refreshing and healthy treat!

Ingredients:

• Ingredients for a 1 L fermentation Jar:

  • 500 mL filtered water (500 g)
  • 1 medium carrot (100–125 g)
  • ½ medium beetroot (75–100 g, optional)
  • 1 tbsp mustard seeds (8–10 g, coarsely ground)
  • ½ tsp red chili powder (1–1.5 g)
  • 14–21 g salt (1–1.5 tbsp, depending on taste)
  • ½ tsp turmeric powder (optional, ~1.5 g)

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Instructions:

1. Prepare the Vegetables:

   • Wash the carrots and beetroot thoroughly. Cut them into thin sticks (2–3 inches long).( Do not peel because the skin contains good bacteria)

2. Sterilize the Jar:

   • Clean the jar with hot water and let it air dry completely.

3. Combine Ingredients:

   • Add the carrot and beetroot sticks to the jar.
   • Add the mustard seeds, salt, red chili powder, and turmeric (if using).
   • Pour in 500 ml of water and mix gently to dissolve the salt and spices.

4. Seal with Airlock:

   • Secure the airlock lid to the jar. Ensure the water level in the airlock is correct for proper functioning.

5. Shake the Jar:

   • Once a day, gently shake the jar to mix the contents and prevent settling. Avoid vigorous shaking, as this could disturb the fermentation process.

6. Ferment:

   • Place the jar in a warm spot (25–30°C or 77–86°F) away from direct sunlight.
   • After 3–5 days, check the flavor. It should develop a tangy, slightly sour taste. If it’s not tangy enough, let it ferment longer, checking daily.

7. Strain and Store:

   • Once fermented to your liking, strain the kanji into clean bottles or jars. Discard or enjoy the vegetable pieces.
   • Refrigerate the kanji to slow fermentation and serve chilled.

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Notes:

• Airlock Benefits: The airlock allows gases to escape, so daily shaking suffices to ensure even fermentation.
• Fully Submerge Vegetables: Ensure all vegetable pieces remain below the liquid level to prevent mold.
• Using 2% salt (14 g) gives a milder brine, while 3% salt (21 g) creates a stronger, tangier flavor.
• Ensure the vegetables remain fully submerged in the liquid to prevent mold.

Tips:

• Fermentation Time: The fermentation time may vary depending on the room temperature. Warmer temperatures speed up the process.
• Water Level: Ensure the vegetables are fully submerged in water to prevent mold.
• Storage: Kanji stays fresh for up to a week in the refrigerator.

Enjoy your tangy, probiotic-rich homemade kanji!