Chhattisgarhi Kanji Black Carrot Fermented Drink Probiotic

Method

1. 1

   Prepare the carrots: Wash and peel 4 black carrots. Cut each carrot into quarters lengthwise (or into sticks about 8 cm long). Black carrots are used in Kanji for their deep purple-red colour which creates the characteristic dark purple drink. If using orange carrots, the drink will be lighter in colour but the flavour will be similar.

2. 2

   Make the mustard powder: Place 2 tbsp black mustard seeds in a blender. Pulse for just 3 to 5 seconds — you want a coarse, broken powder, not a fine smooth powder. Some whole seeds remaining is fine.

3. 3

   Combine all ingredients: In the clean glass jar or clay pot, combine the carrot sticks, coarsely ground mustard, red chilli powder, black salt and regular salt. Pour 1.5 litres of room temperature clean water over everything. Stir with a clean spoon.

4. 4

   Cover loosely: Cover the jar with a clean cloth tied over the top — not a tight lid, as the fermentation produces gases that must escape. Alternatively use a lid very loosely placed without tightening.

5. 5

   Place in sunlight: Place the jar in direct sunlight during the day. The warmth of the sun accelerates fermentation and the UV light inhibits unwanted bacteria. In summer, kanji is ready in 24 to 36 hours. In winter it takes 2 to 3 days.

6. 6

   Stir daily: Once each day, stir the kanji with a clean dry spoon. This distributes the active fermentation agents.

7. 7

   Taste test: After 24 hours taste a spoonful. It should have developed a slight fizz, a tangy sourness, a sharp mustard heat, and the distinctive tang of black salt. If it is still bland, ferment for another 12 to 24 hours.

8. 8

   Ready to drink: When the kanji has developed a pleasant sour, spicy, fizzy flavour, it is ready. Strain if desired or serve with the carrot sticks floating in it.

9. 9

   Refrigerate: Once ready, refrigerate to stop further fermentation. Keeps for 5 to 7 days in the refrigerator.

10. 10

    Serve: Serve cold in glasses. Always stir before pouring as the mustard sediment settles to the bottom.