I made spiced kanji last week, now it is ready for drinking. 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 top the good bugs in your gut in my opinion.
Kanji made with purple carrots is a rich source of 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
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
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 ferment till the flavours have mellowed and the strong sulfur smell has gone. The longer you ferment it for the sourer it will become.
Once done you can put the ferment into the fridge.
I like to serve my Kanji with carrots and munch on them while drinking the fermented beverage.