SPICED KANJI AN ANTIOXIDANT RICH FERMENTED PURPLE CARROT DRINK

#kanji #fermenteddrink #probioticdrink #tradtionalrecipe

A serving of spiced Kanji in a glass and in its fermentation jar

I got this recipe from my Indian friend. She kindly shared her mother's recipe with me and this is how it goes.

The difference from my previous kanji recipe is it contains roast cumin seeds and asafoetida. I used black salt also known as kala namak, which is rich in sulphur and minerals iron, potassium, calcium and magnesium.

As black salt contains less sodium this produced a less savoury drink in comparison to my original recipe.

Kanji is great to be enjoyed on it's own or to accompany a meal. It is great for digestion and as it contains probiotics (gut-healthy bacteria) it supports a healthy microbiome also. This is a great way to support the good bugs in your gut.

Kanji made with purple carrots is a rich source of the antioxidant anthocyanins. This antioxidant is associated with many health benefits such as:

Help lower bad cholesterol (LDL) and protect the arteries from oxidation so good for heart health

It also contains nutrients such as phenols, flavonoids ß-carotene, calcium, iron, and zinc

The lactic acid fermentation produces probiotics that are healthy bacteria that support a healthy gut function

If you eat the carrots you also benefit from fibre that support a healthy digestive function

Lutein from purple carrots support healthy vision

The antioxidants in purple carrots support healthy skin and have anti-ageing properties

How to make Antioxidant rich, probiotic drink of Spiced Kanji

INGREDIENTS:

500 gr Purple carrots, cut into quarters by length

2-2.5 ltr filtered water

1 Tablespoon heaped black salt

1 Tablespoon roast then ground cumin seeds

2 Tablespoon brown mustard seeds crushed in pestle and mortar

1/4 Tsp Asafoetida

METHOD:

Put all the ingredients into a large 3 ltr capacity glass Kilner container. Secure the lid without the rubber ring to allow air to flow in. Put onto a sunny window seal and cover with a thick tea towel. Stir for a couple of days. Let it ferment till the flavours have mellowed and the strong sulfur smell has gone. The longer you ferment it for the more sour it will become.

Once done you can put the ferment into the fridge.

I like to serve my Kanji with it's carrots and munch on them while drinking the fermented beverage.

This is a hydrating and refreshing beverage. Not well known in England. It is a great accompaniment to food or to drink on it's own.

Susan drinking purple carrot spiced kanji

Susan holding a glass of purple carrot kanji