What Exactly is Kanji?
Kanji is a classic fermented beverage, traditionally made in North India, especially during the winter months and for the festival of Holi. Its primary ingredient is often the 'kali gajar' or black carrot, which gives the drink its signature deep purple
hue. When black carrots aren't in season, beetroot is commonly used, either on its own or with regular orange carrots, to achieve a similar vibrant color and earthy sweetness. The process involves fermenting these vegetables in water with a few key spices, most notably coarsely ground mustard seeds (rai), salt, and sometimes a hint of red chilli powder. This mixture is typically left in a glass or ceramic jar in the sun for several days, allowing natural fermentation to work its magic. The result is a sour, salty, and pungent drink with a unique flavour that is both refreshing and complex.
The Modern Wellness Connection
So why is this age-old drink suddenly trending? The answer lies in the global shift towards wellness, gut health, and an appreciation for traditional food wisdom. As people become more aware of the importance of a healthy gut microbiome, naturally fermented foods are being celebrated over processed supplements. Kanji fits perfectly into this movement. It is a natural, plant-based, and preservative-free probiotic drink that you can easily make at home. For many, it represents a return to the basics and the time-tested remedies of our grandparents. In an era of DIY culture, making a batch of Kanji offers a tangible connection to both heritage and health, turning the urban kitchen into a personal wellness lab.
A Sip Full of Benefits
The magic of Kanji is in its fermentation. The process creates beneficial bacteria, primarily Lactobacillus, which are excellent for gut health. A healthy gut flora is linked to improved digestion, better nutrient absorption, and a stronger immune system. In fact, over 70% of our immune cells reside in the gut, making drinks like Kanji a direct way to support your body's defences. Beyond the probiotics, the ingredients themselves are nutritional stars. Black carrots are loaded with anthocyanins, powerful antioxidants that fight inflammation and oxidative stress. Beetroots offer their own set of benefits, while mustard seeds contain antimicrobial properties that help keep harmful bacteria at bay during fermentation. Being low in calories and high in fibre, it's also a great choice for weight management.
How to Make Kanji at Home
Ready to try making your own? It’s surprisingly simple. You’ll need a large, clean glass jar, a few basic ingredients, and a bit of patience.Ingredients:- 500g black carrots or a mix of 400g regular carrots and 100g beetroot- 2 tablespoons coarsely ground yellow mustard seeds (rai)- 1 tablespoon black salt (kala namak)- 2 litres of filtered water (boiled and cooled)Instructions:1. Wash, peel, and cut the carrots and beetroot into thin sticks, about 2-3 inches long.2. In your glass jar, combine the vegetable sticks, ground mustard seeds, and black salt.3. Pour in the cooled, boiled water until the vegetables are fully submerged.4. Stir everything well with a clean wooden spoon.5. Cover the mouth of the jar with a muslin cloth or a loose lid and place it in a sunny spot for 2 to 5 days. The fermentation time will depend on how much sun you get. Stir the contents once daily.6. After 2-3 days, start tasting the liquid. It's ready when it has a distinctly tangy and pungent flavour. Once fermented, strain the liquid and store it in the refrigerator. The pickled vegetables can be enjoyed as a side dish.
