Kanji (Fermented Black Carrot Drink)
Kanji is a North Indian fermented black carrot drink with mustard, black salt, and chilli, left in sunlight until tart and deep purple.
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72 hr 10 mintotal
10 min hands-on72 hr hands-off
Prep 10 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes 3 to 4 days of fermentation in sunlight; active mixing takes about 10 minutes.
Method
Clean a glass or ceramic jar thoroughly. Never use plastic or metal containers for fermentation.
Place the black carrot batons into the clean jar. If black carrots are unavailable, use regular red carrots and add sliced beetroot to achieve the dark color.
Add the coarsely ground yellow mustard seeds, black salt, and red chilli powder to the jar.
Pour the boiled and cooled water over the ingredients. Stir well with a clean wooden spoon.
Cover the mouth of the jar tightly with a clean muslin cloth or a loose lid. Place the jar in a sunny spot, like a windowsill, for 3 to 4 days.
Bring the jar inside every evening and put it out again the next morning. Stir the liquid once a day with a clean wooden spoon.
Once the drink smells pleasantly pungent and tastes sour, the fermentation is complete. Move the jar to the refrigerator to slow further fermentation and serve chilled.
How to tell it's done
The kanji should be very thin and deep purple, with a mustard aroma, clear sourness, and a mild chilli finish.
Getting it right
Tip
Patience is key. The mustard seeds take time to ferment and develop the tangy flavor. Always use a wooden spoon, as metal can react with the fermenting liquid.
What to serve it with
Serve chilled in small glasses. Offer the pickled carrot batons on the side or in the drink as a crunchy, tangy snack.
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