Traditional Kanji Recipe
Kanji is a traditional Indian fermented drink, usually made with black carrots, mustard seeds, and water. In Ayurveda, it is valued for improving digestion, detoxifying the body, and balancing doshas.
Ingredients
- 5 carrots black (or regular carrots if unavailable)
- 1 liter water
- 2 teaspoon mustard seeds rai – coarsely ground
- 1 teaspoon red chili powder
- 1 teaspoon black salt or rock salt
- 1/2 teaspoon regular salt optional
Instructions
- Prep the carrots
- Wash and peel the carrots, then cut them into thin sticks.
- Mix ingredients
- In a clean glass jar, add carrots, mustard powder, red chili powder, and salt.
- Add water
- Pour water into the jar and mix well.
- Fermentation process
- Cover the jar loosely (not airtight)
- Keep it in sunlight for 3–5 days
- Stir once daily with a clean spoon
- Ready to drink
- Once the drink turns slightly sour and tangy, your Kanji is ready!
- Serve chilled or at room temperature
- Drink along with the carrot pieces
- Best consumed before meals
Serving Tips
- Use a glass or earthen pot (avoid plastic)
- More sunlight = faster fermentation
- Taste daily to avoid over-souring
Storage
- After fermentation, store in the refrigerator
- Consume within 5–7 days for best taste and benefits
Nutrition
Calories: 4kcalCarbohydrates: 0.3gProtein: 0.2gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 244mgPotassium: 8mgFiber: 0.1gSugar: 0.1gVitamin A: 60IUVitamin C: 0.04mgCalcium: 5mgIron: 0.1mg
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