Carrot, Beet & Ginger Kanji
Carrot, Beet & Ginger Kanji is a traditional Indian fermented drink known for its tangy flavor and gut-friendly properties. Packed with natural probiotics from fermentation, it aids in digestion and is an excellent source of antioxidants, vitamins, and minerals. The addition of ginger enhances its anti-inflammatory benefits, making it a super drink for overall wellness.
Nutrition Facts
Per serving
Energy
73 kcal
Protein
3 g
Carbs
10 g
Fat
3 g
Fiber
3 g
Ingredients
Carrot
1 small (100g)
Mustard seeds
1 tbsp (15g)
Plain Water
2 medium cup (500g)
Black Salt
1 tsp (5g)
Common salt
1 tsp (5g)
Beet
1 small (50g)
Ginger, fresh
1 tbsp grated (6g)
Instructions
Preparation
Roughly grind the mustard seeds
Sterilize the container or jar you'll use for fermentation to avoid contamination.
Wash, peel and cut carrot and beet into small sticks.
Cooking Steps
In a clean glass jar, combine the carrot and beet sticks along with grated ginger.
Add coarsely grind mustard seeds, black salt, and regular salt to the jar.
Pour in the water and stir the mixture well.
Cover the jar with a clean muslin cloth or a loose-fitting lid to allow air to pass for fermentation.
Place the jar in a warm spot (like a windowsill) and let it ferment for 3-4 days. Stir the mixture once daily to prevent spoilage.
After 3-4 days, the kanji will develop a tangy flavor. Taste it to check the level of fermentation. Strain the liquid, discard the solids, and store the kanji in the refrigerator.
Serve chilled in small quantities as a refreshing drink.