CARROT KANJI
Kanji is a fermented probiotic drink that promotes healthy gut bacteria. It is extremely good for our health and has been called the "Indian Kombucha".
Ingredients
- 5 Black Carrots
- 2 tsp Yellow Mustard Seeds
- 2 tsp Black Mustard Seeds
- Red Chilli Powder to taste
- Kala Namak to taste
- 1.5 litres Water
Instructions
- Boil and cool the water
- Peel the Carrots and cut them into batons
- Take a big glass or ceramic jar and wash it well with hot water. Dry it properly before making the Kanji
- Add the yellow and black Mustard Seeds to a spice blender and blend coarsely
- Add water, diced carrots, red chilli powder, kala namak and powdered mustard seeds to the jar
- Mix the ingredients with the help of a ladle. Secure the lid and leave this in the sun for three days.
- Shake the jar everyday to ensure that the ingredients incorporate properly
- After three days, open the jar. Mix well and taste the Kanji. It should have obtained a deep red colour. Give it a taste. It should taste sour and fermented. If it does not taste sour enough, leave it in the sun for another day.
- Once your Kanji is ready, it can be stored in the refrigerator for about seven days.