Name: Probiotic Carrot Kanji: A Refreshing Indian Summer Drink
Prep time: 10 min
Total time: 10 min
Ingredients: 5.5 medium Carrots; 1 ltr Water; 2 Tbsp Mustard Powder; 1 tsp Chili Powder (red); 1 tsp Salt (black); 1 tsp Salt (or to taste)

Probiotic Carrot Kanji: A Refreshing Indian Summer Drink

10 minutes

1146 reads

3.80 from 5 votes

Indian

About Probiotic Carrot Kanji: A Refreshing Indian Summer Drink

Beat the heat with the vibrant tang and subtle spice of Probiotic Carrot Kanji! This traditional North Indian summer beverage is incredibly refreshing and bursting with flavor.

A simple ferment of carrots, mustard powder, and aromatic spices creates a probiotic powerhouse that’s fantastic for gut health. Enjoy it as a revitalizing appetizer or a light, healthy drink anytime.

The unique flavor profile balances sour, spicy, and pungent notes, making this a truly delicious and healthful addition to your diet.

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Recipe Time & More

Prep10

Total10

Calories28 kcal

Serves

Served AsBeverages

Recipe TasteSalty Spicy Tangy

Ingredients

Kanji Ingredients

▢ 5.5 medium Carrots
▢ 1 ltr Water
▢ 2 Tbsp Mustard Powder
▢ 1 tsp Chili Powder red

Salt & Seasoning

▢ 1 tsp Salt black
▢ 1 tsp Salt or to taste

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Instructions

Rinse the carrots thoroughly. Peel them and chop into long pieces.
In a large glass jar, combine the chopped carrots, water, mustard powder, red chili powder, black salt, and salt.
Cover the jar with a lid or muslin cloth. Secure tightly to prevent contamination. Place the jar in a sunny spot for 3-4 days to ferment.
Stir the mixture gently with a clean wooden spoon every day before returning it to the sun. This helps distribute the beneficial bacteria and ensures even fermentation.
The Kanji is ready when it develops a pleasantly sour taste, indicating successful fermentation. This usually takes 3-4 days, depending on the temperature.
Once fermented, serve the Carrot Kanji immediately or refrigerate to slow down the fermentation process. Enjoy chilled!

Recipe Notes

Good To Know

For a more colorful presentation and added nutrients, try combining red carrots with a few slices of purple or yellow carrots; this will also impart subtle flavor differences to your Kanji.
If you prefer a milder heat, deseed the red chilies before adding, or use Kashmiri chili powder for vibrant color with less spiciness.
Fermentation time can vary depending on ambient temperature: in colder climates, place the jar in a sunny spot or wrap it in a towel to speed up the process, but always check for tanginess and fizz before serving.
Once fermented, refrigerate the Kanji to slow down further fermentation and consume within 4-5 days; leftover fermented carrot sticks make a tangy, probiotic snack or salad topper.

Expert Tips

For a deeper, earthier flavor, try adding a small piece of peeled ginger to the fermenting jar.
If you’re short on time, you can lightly steam or blanch the carrots before fermenting to kickstart the process.
Adjust the amount of mustard seeds and chili powder to your liking for a customized flavor profile.