Kaanji, is an Indian probiotic, fermented black carrot drink from North India, made during winter which is good for immunity & lot of other health benefits.
Ingredients
5 to 6 - Black carrots
2 ltrs - Water
4 tp 5 - Whole red chillies
2 tsp - Red chilly powder
3 Tbsp - Mustard powder, freshly ground
Salt to taste
¼ tsp - Lime salt
Instructions
Wash the carrots really well and chop them. In case you do not have access to black carrots you can use regular carrots and one beetroot.
Kaanji making is the result of naturally occurring bacteria in the air and yeast found in the vegetable skin, which is why we do not scrape the peel of the carrots. These work on the natural sugars in the carrots, which get pickled in turn.
Put them in a clean and completely dry glass bottle with an airtight lid.
Boil the water and bring it back to lukewarm temperature.
Add water into the glass bottle and add the remaining ingredients to it.
Give it a good mix. Taste and adjust the spice and salt at this stage. Kaanji is mostly a recipe of approximate calculation of the ingredients. Hence please check the taste and adjust it according to your taste.
Cover the bottle with the lid and leave it in the sun for 3 to 4 days or maximum for a week depending on how harsh the sunlight is.
Stir it once every morning with a clean spoon before keeping it in the sun.
When the Kaanji tastes sour, it is fermented and ready.
Strain the kaanji and refrigerate.
Serve it chilled.
*You can use the pickled carrots in salads or as an accompaniment to roti and sabzi like how we serve Khatta Pyaaz.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/kaanji-probiotic-black-carrot-drink/