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Kanji (Indian Fermented Carrot Drink)

A tangy, probiotic-rich fermented Indian drink made with carrots, mustard seeds, and spices, ready to sip in just 3 to 5 days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 4-ounce serving
Course: Drinks and Beverages
Cuisine: Indian
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 large carrots cut into thick sticks or chunks
  • 4 cups filtered or boiled water cooled to room temperature
  • 1 teaspoon black mustard seeds slightly crushed
  • 1 whole dried red chili pepper or 1/2 teaspoon red chili flakes
  • 1/2 teaspoon fine sea salt or rock salt

Equipment

  • 1 quart (32-ounce) clean glass jar
  • Cutting board and sharp knife
  • Measuring spoons and cups
  • Wooden spoon or chopstick
  • Cheesecloth or coffee filter
  • Rubber band or jar lid
  • Fine mesh strainer
  • Glass bottles for storing kanji

Method
 

  1. Clean a 1 quart glass jar with hot water and air dry completely.
  2. Cut carrots into thick sticks or 1-inch chunks, leaving the skin intact.
  3. Place carrot pieces into the jar and add black mustard seeds and dried red chili pepper.
  4. Sprinkle salt over the carrots and spices, ensuring even distribution.
  5. Pour in cooled filtered water to fully submerge the carrot pieces.
  6. Stir gently with a wooden spoon or chopstick to mix salt and spices.
  7. Cover the jar loosely with cheesecloth or a lid to allow gases to escape.
  8. Ferment at room temperature (65–75°F) for 3 to 5 days until liquid turns pink and tangy, tasting at day 3 and fermenting longer if desired.
  9. Strain the liquid through a fine mesh strainer into clean glass bottles, discarding or saving the carrot pieces.
  10. Refrigerate the bottled kanji to slow fermentation; it keeps for up to 3 weeks.

Notes

Save the fermented carrot pieces to add to salads, rice bowls, or eat as a probiotic snack.