Kanji Drink to Cultivate Your Gut Health

Around the same time when I first learnt about Kefir, it suddenly flashed in my mind that my MIL used to tell about a drink made with raw carrots that they used to have as kids. I had not paid much attention or asked much details before but suspecting now that it can be a fermented drink, I called my MIL to ask for details. And yes, I was right. She told me that it is called Kanji and is a drink made by fermenting carrots or beetroots or both. She also told that it was a very common drink for people in those days. I got really curious and called my mother and asked her about it and lo and behold! Same story here to my surprise! My mother told that she used to relish Kanji as a kid. When the carrots start coming in the winter, every household would prepare the Kanji drink and they would keep it in big mud pots. Before a batch finishes the next batch would be made so basically it was available throughout the winter. And my grandfather used to relish the fermented carrots and would it them as a salad with chapatis. If by chance, the carrots got finished, he would send my mother to the neighbouring house to bring some from their house.

To hear my mother's story was such a big revelation to me. Kanji was such a staple drink and my mother's favorite yet she never mentioned it ever to me even once, let alone make it! Its surprising to think how knowledge and wisdom can disappear from one generation to another out of ignorance or not knowing the worth of something. So that's the story. I just hope the Kanji knowledge never die and continue to spread through this or other channel.

Now, let us see how carrots and beetroots are fermented to make a delicious, tangy and refreshing drink.

How to ferment vegetables to make Kanji

You can use carrots or beetroots or both to make Kanji.

• Wash and peel the carrots and/or beets.
• Cut them into thin slices or julienne strips.
• In a clean glass or ceramic jar, add the vegetable slices.
• Grind the mustard seeds (smaller ones / brown rai) coarsely and add 1 tablespoon to the jar.
• Pour water into the jar, covering the carrots and mustard seeds completely.
• Add 1 tablespoon salt. You can add Asafoetida/heeng and green chilli slice if you want.
• Cover the jar with a clean cloth or lid, but do not seal it completely as fermentation produces gases.
• Place the jar in a warm place for 3-4 days. This allows the fermentation process to occur.
• If its summer, Kanji will be done in 2-3 days.
• Keep checking the kanji everyday. Remove the cloth / lid and give the liquid a good stir with a spoon. First 2 days, it will have little objectionable smell as bad bacteria die and good ones take over.
• A properly fermented Kanji has a delicious, tangy flavor and likeable smell. If it's not fermented enough, you can leave it for another day or two.
• Once fermented to your liking, refrigerate the jar.
• Serve chilled and enjoy your homemade kanji! You can eat the veggies as a side-dish. They will have a vinegarish taste.