What is Probiotic Drink Kanji and How Do You Make It.
- Susan Davis Nutritionist
- Jan 13
- 2 min read
Updated: Apr 20
Kanji is a delicious fermented probiotic drink made with vegetables such as carrots, purple carrots and beetroots. Some kanji's are made with fruit such as mango or mixed vegetables and radishes or cucumbers depending of the time of the year. It is a traditional Indian probiotic drink and here I am teaching you how you can put a basic kanji together with purple carrots when they are in season. Kanji can also be made with beetroots and regular carrots but I like the purple carrot version as it is rich in antioxidants.
The carrots will give out their deep purple colour to the drink and ferment with black mustard seeds and salt producing a sour yet satisfyingly savoury drink.
The probiotic properties from the fermentation and the polyphenols from the purple carrots make this drink a great addition
to my immune-boosting and gut health-supporting remedies.
The purple colour of these carrots also some times referred to as Afghan carrots are a rich source of proanthocyanins. These plant chemicals are potent free radical scavengers and have been studied for their many health benefits. Some of these health benefits are cardiovascular health, eye health, skin health, vascular health, and anti-diabetic activity.
Ingredients for making Purple Carrot Kanji
500 gr purple carrots
1 tbsp black salt or sea salt
2 tbsp black mustard seeds
2 litre filtered water
Method for making Kanji
1. Scrub the carrots well. Cut them into 5-6cm long and 1cm thick sticks. Put these in to a earthenware container or a glass vessel.
2. Grind the mustard seeds and add to the carrots with the salt.
3. Top with water. Cover the container with its lid. I leave mine a little ajar and than cover it with a kitchen towel. Now put the drink on a sunny window to ferment.
4. It should be ready in about 4-7 days time. If not sure taste the drink it should have a sour yet savoury taste. I usually leave mine for up to 3 weeks. Serve with the carrot in a glass.
I like a glass of Kanji in the morning and if it is a cold day I top it up with some warm water!
Kanji is also a great drink to have at any time of the day. It can act as a great tonic and energise you with the probiotics it contains or alternatively you can enjoy it as part of a meal and it may help you digest your foods with the active compounds and acids it contains!
