Kanji
Kanji is a spicy North-Indian fermented drink traditionally made with black (dark purple) carrots (kaale gajar). Fermented foods are an essential component of a healthy diet as they contain healthy bacteria, enzymes and acids that aid in the process of digestion. In case you are not able to find purple carrots, you can make a delicious kanji with regular carrots and beets for the authentic dark purple colour.
Basic equipment:
Large glass jar with a lid for fermenting (for this recipe I used a 2 liter jar) sterilized with boiling water
Chopping board and knife, also sterilized with boiling water
Ingredients:
- 2 large black carrots (about 250 g) cut into 2 inch long sticks
or
1 1/2 regular large carrots and 1 beetroot cut into sticks
- 1/2 tsp red chili powder
- 1 tbsp pink salt (Himalayan salt)
- 1 1/2 tsp black salt (kala namak)
- 2 1/2 tbsp yellow mustard powder (rai)
- 1 ¾ liter room temperature water
Preparation:
- Mix ½ liter of water with the salts, chili powder and rai and stir well until the salt is more or less dissolved.
- Place the chopped carrots (and beet if using) in the jar.
- Pour the pickling solution into the jar
- Fill up the jar with the remaining water.
Keep the jar on a sunny windowsill for about 4 days or until the solution is dark purple and sour.
Strain the liquid and keep in a glass jar in the fridge.
