Kanji Recipe: As I grew up, my family often prepared fermented drinks, pickles, achar, and even meat. Although we never labeled them as “fermented,” that’s precisely what they were. During the fall and winter months, my mom would make Kanji, a tangy and probiotic-rich drink that I developed a taste for over time.
Kanji, a traditional fermented Punjabi beverage, bears some resemblance to Beet Kvass. I like to affectionately refer to it as “Indian Kombucha.” While it may be an acquired taste, I believe fervent ferment enthusiasts will appreciate its distinctive flavor. Traditionally, Kanji is consumed to aid digestion, making it a beneficial addition to one’s diet when enjoyed in moderation.
Kanji, along with Thandai, a creamy and delicious beverage, are often the beverages of choice during Holi, the vibrant Indian festival of colors.
My mom shared with me that back in India, her family made Kanji using dark purple (black) carrots. When those were unavailable, they would incorporate beetroot to enhance the drink’s color. This recipe combines both carrots and beets along with black or brown mustard seeds, fine sea salt, and filtered water. These simple ingredients come together to create a uniquely flavorful and complex beverage.
After combining all the ingredients in a glass jar, such as a half-gallon mason jar, place it in a sunny spot indoors. The fermentation time varies based on your home’s temperature, typically ranging from 3 days to 1 week. In colder climates, it may take a few extra days.
Ingredients: Kanji Recipe
- 1 tablespoon crushed brown mustard seeds
- 4-5 large carrots, peeled
- 1 large beet, peeled
- 6-7 cups filtered water, or enough to cover the vegetables
- 1 tablespoon fine sea salt
Instructions: Kanji Recipe
- Crush the mustard seeds using a mortar and pestle or a coffee grinder until coarsely ground.
- Cut the carrots and beet into long pieces.
- Combine all the ingredients in a glass jar, ensuring they are fully submerged in the water. Cover the jar with a lid or cheesecloth.
- Place the jar in a sunny spot indoors for at least one week, stirring the mixture daily with a wooden spoon.
- Once the Kanji develops a tangy flavor, indicating fermentation, strain the drink. Reserve the pickles for later use.
- Chill the Kanji in the refrigerator before serving.
Conclusion:
Kanji Recipe is not just a beverage; it’s a cultural tradition and a source of health benefits. Whether enjoyed during festive occasions like Holi or as a regular addition to your diet, Kanji offers a unique and flavorful experience that’s worth exploring. So, why not give it a try and embark on a journey of taste and wellness with this traditional Indian drink? Cheers to good health and delightful flavors!
FAQs about Kanji Recipe:
What is Kanji?
Kanji is a traditional fermented Punjabi drink, somewhat similar to Beet Kvass. It’s often referred to as “Indian Kombucha” and is known for its tangy and probiotic-rich nature.
What are the health benefits of Kanji?
Kanji is traditionally consumed to aid digestion, making it a beneficial addition to one’s diet. Its probiotic properties contribute to gut health and overall well-being.
How is Kanji different from other fermented drinks?
While Kanji shares similarities with other fermented beverages, its unique flavor profile, derived from ingredients like mustard seeds, carrots, and beets, sets it apart. Its Indian roots and cultural significance also distinguish it from other fermented drinks.
Can I customize Kanji according to my taste preferences?
Yes, Kanji can be customized to suit individual preferences. While the basic recipe includes mustard seeds, carrots, and beets, variations in spice levels and additional ingredients can be experimented with to tailor the flavor to your liking.
How long does it take to ferment Kanji?
The fermentation process for Kanji typically takes anywhere from 3 days to 1 week, depending on the temperature of your home. In colder climates, it may take a few extra days for the drink to develop its characteristic tangy flavor.
