What is kanji and how is it traditionally made in North India?

Question

Discover the process of preparing kanji, a fermented drink with roots in North India.

Answer 1

Kanji is a fermented, probiotic-rich drink traditionally made in North India using black carrots, mustard seeds, and spices. It's a tangy and slightly spicy beverage typically enjoyed during the winter months.

Detailed Explanation:

Kanji is a traditional North Indian fermented beverage known for its unique flavor and health benefits. The primary ingredient is black carrots, which give the drink its characteristic dark purple color. Here's a step-by-step guide to making it:

1. Ingredients: You'll need black carrots (about 500g), mustard seeds (2-3 tablespoons), red chili powder (1-2 teaspoons, adjust to taste), black salt (kala namak, 1-2 tablespoons, adjust to taste), asafoetida (hing, a pinch), and water (approximately 4-5 liters).

2. Preparation: Wash and peel the black carrots. Cut them into thick, finger-sized pieces.

3. Mixing: In a clean, sterilized glass or ceramic jar, combine the carrot pieces, mustard seeds, red chili powder, black salt, and asafoetida.

4. Adding Water: Pour the water into the jar, ensuring the carrots are fully submerged. Stir well to dissolve the salt and spices.

5. Fermentation: Cover the jar with a muslin cloth or a loose lid, allowing air circulation while preventing insects from entering. Place the jar in a warm place, ideally in sunlight for a few hours each day. This aids the fermentation process.

6. Monitoring: Over the next 3-7 days (depending on the temperature), the kanji will ferment. Stir it daily and taste it to check the progress. It should develop a tangy, slightly sour flavor.

7. Serving: Once the kanji has reached the desired level of sourness, strain the liquid into a clean bottle or jar. Refrigerate to slow down the fermentation process. Serve chilled.

Pro Tip:

Sterilize your jar properly before starting the fermentation process. This prevents unwanted bacteria from interfering with the fermentation and ensures a safe and delicious kanji. You can sterilize the jar by boiling it in water for 10-15 minutes or running it through a hot dishwasher cycle.