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Kanji
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Kanji | Probiotic Drink

a probioticdrink popularly made in North India in winters.
Course Beverages
Cuisine Indian
Keyword Carrot Kanji, fermented beverage, Kanji, Probiotic drink
Prep Time 3 days
Total Time 3 days
Servings 6

Ingredients

  • 3 large carrots
  • 1 medium sized beetroot
  • 1 tbsp yellow mustard seeds
  • 1 tsp black salt
  • 1 tsp red chilli powder
  • 6 cups of boiled and cooled water

Instructions

  • Blend mustard seeds to a fine powder.
  • Wash the carrots and beetroot.
  • Peel the carrots and beetroot.
  • Chop into 1.5 to 2 inches pieces.
  • Transfer chopped carrots and beetroot to a clean, dry glass/ceramic jar.
  • Add mustard powder, black salt and red chilli powder.
  • Add water (which is boiled and cooled).
  • Tie a muslin cloth around the neck of the bottle.
  • Place the glass jar in the sun for 3 to 4 days.
  • Shake the bottle everyday. when you keep the bottle in the sun.
  • On the 4thday, remove the muslin cloth.
  • Stir the kanji with a wooden spoon.
  • Strain and serve or refrigerate and serve chilled.
  • The pickled carrots and beets can be used insalads or can be served as an accompaniment with meals.