Kanji- Zingy, probiotic drink

Prep Time
10 minutes
Cook Time
No cooking involved
3 servings

Kanji is a traditional fermented Punjabi drink. It a probiotic drink. Zingy, salty-tart drink. Made mostly, from black carrots. Black carrots are not available everywhere and through the year. Here we are making it with regular carrots and beetroot to get the deep colour with the vegetables available currently.

  • Carrots : 2 nos
  • Beetroot: 1 no
  • Water : 6 cups
  • Brown mustard: 50 gms(ground)
  • Rock salt: to taste
  • Cut the carrots and beet root into batons.
  • Place all the ingredients in a glass bottle or in ceramic pickle jars.
  • Close and keep under sunlight for 3-4 days.
  • Shake the bottle everyday.
  • Taste the Kanji. If it is sour..its ready.
  • Refrigerate and serve chilled.

Eating guide

  • Food group: Vegetables
  • Best had before a meal.
  • The cut vegetables can be used as pickled vegetables or added to pizza toppings or sandwiches.

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