Kanji - Indian Probiotic Drink
Kanji is a very popular a traditional probiotic North Indian drink typically prepared during Fall when red carrots are in season. This fermented Indian probiotic drink needs just 5 ingredients and it takes about 3 to 4 days to get ready. You can call it Indian Kombucha!
Ingredients
- 4 carrots
- 2 beetroots
- 1 tablepsoon mustard seeds
- 7 cups of water
- 1 tablespoon salt
- 1 tablepsoon freshly cracked black pepper
Instructions
- Slice the beetroot and carrots into thin strips, something like fries.
- Coursely grind the mustard seeds and black pepper.
- Add it to a pitcher along with the salt and water.
- Give it a stir and cover it with a muslin cloth or a plate. Do not put a tight lid on it.
- Leave it in a sunny spot to ferment for 4 to 5 days.
- Make sure you stir it once every day.
- Afer 5 days, strain the fermented juice to a seperate glass container.
- Place it in the refrigeartor for couple hours, before pouring yourself a glass.
Notes
Please keep in mind to use a clean container to prepare Kanji and use a clean cloth to cover it.
If youa re using a spoon to stir, make sure the spoon is clean and dry.
If any point you see some kind of fugnus formation on top, discard it.
Making Kanji is easy but like any other fermented food and drinks, you have to be careful of the containers you are using and the surrounding where it is kept to be fermented. You definitely want to avoid it from any kind of dust and so make sure you cover it with a muslin cloth.