📝 About This Recipe
Deep in the heart of Northern India, as winter sets in, households prepare this vibrant, ruby-red fermented tonic known for its incredible digestive properties. This ancient beverage is crafted from black carrots and cracked mustard seeds, which undergo a natural wild fermentation to create a profile that is simultaneously tangy, spicy, and deeply savory. It is a refreshing, probiotic-rich palate cleanser that captures the soul of traditional Indian preservation techniques.
🥗 Ingredients
The Produce
- 500 grams Black Carrots (Kali Gajar) (peeled and cut into 3-inch batons; use purple/dark red if black is unavailable)
- 1 medium Beetroot (peeled and sliced into wedges to provide the deep crimson hue)
The Fermentation Spices
- 3 tablespoons Yellow Mustard Seeds (Rai) (coarsely ground/cracked to release the pungent enzymes)
- 2 teaspoons Black Salt (Kala Namak) (essential for the authentic sulfurous, savory undertone)
- 1 tablespoon Sea Salt (adjust to taste)
- 1 teaspoon Red Chili Powder (Kashmiri Mirch preferred for mild heat and color)
- 1 teaspoon Roasted Cumin Powder (freshly toasted and ground)
- 1/4 teaspoon Asafoetida (Hing) (strong variety for digestive aid)
Liquid Base
- 2 liters Filtered Water (boiled and cooled to room temperature)
👨🍳 Instructions
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1
Thoroughly wash and sterilize a large glass jar or a traditional ceramic 'martuban' with boiling water and dry it completely; any grease or moisture can spoil the fermentation.
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2
Peel the black carrots and beetroot. Cut them into thick sticks (batons) about 3 inches long and 1/2 inch thick.
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3
In a mortar and pestle, coarsely grind the yellow mustard seeds. Do not turn them into a fine powder; the coarse texture is key for the slow release of flavor.
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4
Place the carrot and beetroot pieces into the sterilized jar, filling it about halfway.
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5
Add the cracked mustard seeds, black salt, sea salt, red chili powder, roasted cumin powder, and asafoetida over the vegetables.
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6
Pour the 2 liters of filtered, room-temperature water into the jar, leaving about 2-3 inches of headspace at the top for gases to expand.
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7
Stir the mixture thoroughly with a clean, dry wooden or silicone spoon to ensure the salts and spices are well distributed.
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8
Cover the mouth of the jar with a clean muslin cloth or cheesecloth and secure it with a rubber band or kitchen twine to allow the drink to breathe while keeping dust out.
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9
Place the jar in a sunny spot (like a windowsill or balcony) for 3 to 5 days. The sunlight helps kickstart the natural fermentation process.
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10
Once a day, open the cloth and stir the contents with a dry spoon to prevent any mold formation on the surface and to circulate the spices.
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11
Taste the liquid on the third day. It should be pleasantly sour, pungent from the mustard, and have a deep purple-red color. If it's not tangy enough, let it ferment for another 1-2 days.
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12
Once the desired tanginess is reached, remove the cloth, seal the jar with its original lid, and move it to the refrigerator to stop the fermentation process.
💡 Chef's Tips
Always use yellow mustard seeds (Rai) rather than black ones for a cleaner, sharper tang without excessive bitterness. If you cannot find black carrots, use regular orange carrots but double the amount of beetroot to achieve the signature dark color. Ensure the water is filtered and chlorine-free, as chlorine can inhibit the growth of the beneficial probiotic bacteria. Never use a metal spoon to stir the Kanji; the acid in the ferment can react with the metal and ruin the flavor profile. If you see a thin white film on top, simply skim it off; however, if you see fuzzy or colorful mold, discard the batch and start over with better sterilization.
🍽️ Serving Suggestions
Serve chilled in small glasses as an appetizer or digestive aid before a heavy meal. Include a few of the fermented carrot and beet sticks in each glass for a crunchy, tangy snack. Pair it with hot, crispy vegetable pakoras or samosas to cut through the richness of the fried snacks. Top with a few fresh mint leaves or a pinch of chaat masala for an extra zingy finish. Serve alongside a traditional North Indian lunch of Dal Makhani and Jeera Rice.