Kanji Recipe - Probiotic Drink Made From Carrots & Beetroot

Monika Manchanda

September 4, 2018

5779 Ratings

Time:Prep: 0 M|Cook: 5 M|Total: 5 M

Makes:1 Serving

Meal:Snack

Cuisine:North Indian Recipes

The Kanji Recipe is a very popular fermented drink of North India, that is made from carrots and beetroot. Traditionally the black carrots that are locally available in the north are used to make the kanji recipe, that gives it a distinct flavor and color. The addition of ground mustard which is added during the process of fermentation, brings the sharp flavors.

Fermented foods have the unique ability to ease digestive discomfort related to having either too much or too little stomach acid. When the production of hydrochloric acid by the stomach is low, fermented foods help increase the acidity of gastric juices. On the other hand, when the stomach produces too much acid, fermented foods help protect the stomach and intestinal lining.

Serve Kanji to your family for a healthy gut and their overall well being.

Other recipes that you can try are:

Serve Kanji to your family for a healthy gut and their overall well being.

Other recipes that you can try are:

Ingredients

2 Purple Carrots

1 Beetroot

2 Mustard powder, coarsely ground

1 1/2 Red Chilli powder

10-12 Water

Salt, to taste

Instructions for Kanji Recipe - Probiotic Drink Made From Carrots & Beetroot

To begin making the Kanji Recipe, wash and peel the carrots and beetroot. Cut them into thick and long strips.

Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine. Add the 10-12 cups of water to it (depending on how sharp) you want the Kanji and store the Kanji for fermentation in a jars of glass or ceramic.

Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed.

Place the Kanji filled Jars in the sun for about 3 to 4 days, so it can get fermented. Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well.

Cover it back again tightly and allow it to ferment in the sun the next day.

You will know that the Kanji is fermented when it turns slighly sour. Once its fermented, strain the liquid and the Kanji is ready to be served.

The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up.

Serve Kanji to your family for a healthy gut and their overall well being.