Kaanji is a wonderfully refreshing, gut-healing drink made from beets and carrots. Easy to make. Easier to fall in love with.
Course Breakfast, Drinks, Side Dish, Snack
Cuisine Indian
Keyword beet root, beets, beets, fermented, gut health, carrots, fermented food, gut health, himalayan pink salt, Mustard Seeds
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
Prep Time 5minutes
Total Time 3days5minutes
Servings 1010 people
Calories 23kcal
Ingredients
1.5CupsBeetsWashed, sliced into 1"x1/2" pieces
1/2CupCarrotsWashed, sliced into 1"x1/2" pieces
3TablespoonsMustard SeedsUse the regular mustard seeds, not the tiny Andhra variety
3TeaspoonsHimalayan Pink SaltYou can use Black Salt too
1/4TeaspoonChili PowderOptional
10CupsFiltered water
Instructions
In a small grinder (I use a coffee grinder), powder the mustard seeds. Rinse and peel carrots and beets. Chop into long pieces.
Fill a glass or ceramic jug with filtered water. Add the powdered mustard seeds, salt, beet and carrot slices. Add chili powder if you want a little spice. Stir well.
Seal the top of the jug with either a lid, or a paper towel secured with a rubber band, and set it outdoors during sunshine hours.
Bring it indoors every evening at sundown and stir well. Don't refrigerate during the fermentation process. The next day, stir the mixture again, and leave it outdoors when the sun is up. As the vegetables start to ferment, you will see the liquid take on a darker hue
Kaanji should be ready in 2-4 days, depending on the amount of sunshine it receives. If you have a rainy day, turn on the light in your oven and set the kaanji to ferment inside the oven. However, it is best to let the fermentation process happen in natural sunlight.
Taste the drink after a couple of days; it should taste pleasantly sour. If you don't taste the desired sourness, keep it outdoors for one more day and taste again. When the kaanji starts tasting tangy and sour, it means the drink has fermented well. Do not keep it outdoors for more than 5 days since the vegetables will go bad.
Refrigerate the kaanji when the fermentation is done. Separate the veggies out and use in salads or eat them by themselves or serve as a side dish. The vegetables and kaanji will keep in the fridge for 5-7 days.