Drink Your Way To Health: Fermented Vegan Kanji

Craving for a tangy refreshing drink? Kanji can make you fall in love with it, not just for the savoriness but its amazing health benefits too. Zingy and tart in taste, this pro-biotic rich fermented drink might be an acquired taste for those who want an overall sweet after-taste, however subtle.

With the festival of colors- Holi, just round the corner, Kanji is a must in my house during this time. No family gatherings, dinner or weekend brunches are considered complete without a generous helping of the carrot fermented drink before the meals.

In popular Indian culture, Kanji is also favored for the health benefits it offers. A dark purple-black variety of carrots, accompanied by beet-root, is used in making Kanji which imparts it anti-inflammatory properties that can help prevent diseases and illness. Being rich in anthocyanins, the tangy kanji also make up for an excellent anti-oxidant laden drink. Since it is allowed to ferment under natural conditions, the dark red-hued kanji make up for a gut-friendly drink. Low in calories but rich in nutrients like potassium, manganese, vitamin A, vitamin C, vitamin K and dietary fiber, there isn’t a reason to say no to a cup of Kanji.

You might also like:

• Mouth-watering Pumpkin dessert- Vegan Pumpkin Halwa
• Delicious Aromatic Vegan Semolina Fudge (Suji Halwa)
• Red Kidney Beans Curry- All Things Spicy, Tangy And Savory
• Dessert That Melts In Your Mouth- Vegan Gulab Jamun

Drink Your Way To Health: Fermented Vegan Kanji

Kanji is very easy to make vegan. All you need is a ceramic or glass jar to store the kanji and let it sit in the sun to ferment naturally. You won’t need to add yeast or any other artificial fermenting aid. At my house, because of the usually high temperature and direct exposure to sunlight for a major part of the day, it usually takes 2-3 days, for the drink to get ready. In case you live in an area not exposed to direct sunlight, it might take 4-5 days for the drink to get ready. I prefer full-bodied strong aroma, hence I allow it to sit through for 6 days.

Without much ado, let’s get to the recipe.

Ingredients:

• 3-4 medium sized purple black carrots
• 1 medium sized beetroot
• 5 cups of boiled purified water
• 1.5 teaspoon black salt
• 1 teaspoon black pepper powder
• 2 tablespoon dry split mustard seed powder

Instructions for Fermented Vegan Kanji

1. Rinse and peel the carrots and beetroot.
2. Slice them into medium thick long pieces.
3. Boil them in 5 cups of water for around two minutes. Take care not to turn the carrots and beetroot into mushy pulp. They should be 3/4 done.
4. Mix all the ingredients- water, spices and veggies in a ceramic or glass jar.
5. Stir with a wooden spoon and allow it to sit under direct sunlight for at least 2-3 days.
6. If the kanji tastes sour and tangy, it is ready. You can either store it in the refrigerator to prevent further fermenting or let it sit in a cool dark place allowing it to ferment gradually.

You kanji is ready to drink. Enjoy as an appetizer before or after meals. Bon appetit!

Did you like the recipe? Would you like to know more about such fermented pro-biotic rich vegan foods? Let me know in the comments below.