How to Make Kanji
Kanji is a traditional North Indian fermented beverage made from black carrots, mustard seeds, and spices. This vibrant purple-red drink is tangy, spicy, and loaded with probiotics - a staple during Holi festival and throughout the winter months.
Category: Beverages · Method: Lactic Acid · Time: 3-7d · Difficulty: 1/5 · Yield: varies · Temp: 20-24°C
History
Kanji has been made in North India, particularly Punjab and Uttar Pradesh, for centuries. The deep purple color comes from black carrots (kali gajar), which are rich in anthocyanins. It's traditionally consumed during Holi to aid digestion of festival foods.
Ingredients
- 500g Black carrots — If unavailable, use 500g regular orange carrots plus 1 medium beetroot (peeled and sliced) to achieve the authentic deep purple color.
- 2 tbsp Mustard seeds — Black or yellow, ground
- 2 tbsp Sea salt — Adjust to taste
- 1 tsp Red chili powder — For heat
- 2 liters Filtered water — Non-chlorinated
Equipment
- Large glass or ceramic jar
- Sharp knife
- Muslin cloth or loose lid
- Wooden spoon
Instructions
Prepare carrots
Wash and peel black carrots. Cut into long batons about 3 inches long and 1/2 inch thick. If using regular carrots, slice the beetroot into similar sized pieces to ensure even color extraction.
Time: 15 min
Tip: Black carrots and beets stain - wear gloves and use a glass or ceramic vessel to avoid permanent staining.
Prepare spice paste
Grind mustard seeds coarsely. Mix with salt and chili powder.
Time: 5 min
Tip: Don't grind too fine - coarse texture is traditional.
Combine in jar
Add carrot sticks (and beets) to a clean glass jar. Add spice mixture and fill with water. Stir well with a non-reactive spoon.
Time: 5 min
Tip: Water should cover carrots by at least 2 inches to prevent surface mold.
Ferment in warm spot
Cover the jar mouth with a clean, breathable muslin cloth or cheesecloth secured tightly with a rubber band. This allows gases to escape while preventing fruit flies and dust from entering. Place in a warm, bright spot (20-30°C). While traditional in the sun, avoid harsh direct UV light which can degrade nutrients; a sunny windowsill or a warm corner of the kitchen is ideal.
Time: 3-7 days
Tip: Shake or stir with a clean spoon daily to prevent Kahm yeast formation on the surface.
Taste and serve
When the liquid is sour, pungent from the mustard, and deeply colored, the kanji is ready. Strain the liquid into bottles. The fermented carrots can be eaten as a pickle.
Time: 5 min
Fermentation Timeline
- Day 1-2: Color extraction — Deep purple color leaches from carrots.
- Day 3-4: Fermentation begins — Bubbles form. Tangy notes develop.
- Day 5-7: Full fermentation — Strong sour flavor. Ready to enjoy.
Signs of Success & Spoilage
Good signs
- Deep purple-red color
- Tangy, spicy aroma
- Pleasant sour taste with mustard heat
- Light effervescence
Warning signs
- Mold on surface
- Slimy texture
- Rotten or off smell
- No color development (if using black carrots)
Troubleshooting
- Not sour enough
- Cause: Insufficient fermentation time or too cold Solution: Move to warmer/sunnier spot. Wait longer.
- Too salty
- Cause: Over-salted initially Solution: Dilute with water. Use less salt next time.
- Weak color
- Cause: Not using black carrots Solution: Add beets for color, or accept lighter result with regular carrots.
Storage
Refrigerate in sealed bottles Keeps 2-3 weeks refrigerated. Carrots can be eaten or discarded after liquid is consumed.
Health Benefits
- Rich in anthocyanins (from black carrots)
- Probiotic cultures
- Digestive aid
- High in vitamin A
- Anti-inflammatory properties
Serving Suggestions
- Chilled digestive drink
- Holi festival tradition
- Served with Indian street food
- Afternoon refresher
- Appetizer beverage