PROBIOTIC KANJI

Black Carrot Kanji

A traditional black carrot kanji, naturally fermented. Tangy, earthy and probiotic-rich — a seasonal drink that supports digestion and fits easily into everyday routines.

KanjiNo Added SugarVegan

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PREP

15 min

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FERMENT

3–5 days

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TOTAL

3–5 days

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YIELD

Makes ~1.5 L

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DIFFICULTY

Easy

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CUISINE

North Indian

Ingredients

Everything you need.

1.5 L filtered water (boiled and cooled)
200–250 g black carrots, cut into sticks (3 inches long, ¼ inch thick), skin on
2 tbsp mustard seeds, coarsely ground (~16–18 g)
1½ tbsp sea salt (~15–20 g)
1 tsp black pepper (~2 g)
A pinch of asafoetida (hing)

Method

Step-by-step.

Prepare the carrots. Wash and scrub the black carrots well and cut into long sticks, keeping the skin on.
Sterilise the jar. Clean a 2 L fermentation jar with hot water and let it dry completely.
Combine. Add the carrot sticks to the jar with the salt and spices (or one sachet of GutBasket Kanji Spice Mix). Pour in the filtered water and stir gently, leaving about 2 inches of headspace.
Seal. Close with a grommet lid and airlock, filling the airlock halfway with water.
Shake daily. Gently shake or stir once a day to mix the spices and support an even ferment.
Ferment. Keep in a warm, shaded spot (25–30°C) for 3–5 days, tasting from day 3, until tangy and mildly sour.
Strain & store. Strain into clean glass bottles and refrigerate. Enjoy chilled; the fermented carrot sticks can be eaten or composted.

Watch the walkthrough

Full method on YouTube.

Notes & variations

Tweaks, swaps, what we've learned.

Salt ratio: around 2–3% gives a balanced ferment.
Temperature: warmer weather speeds fermentation up; cooler weather slows it down.
Airlock: helps prevent mould and keeps the process stable.
Submersion: keep the carrot sticks under the brine.
Shortcut: swap the loose spices for one sachet of GutBasket Kanji Spice Mix.
Storage: refrigerate after fermentation and drink within 7–10 days for the best flavour.