Kanji is a probiotic drink made in the Northern Indian states. You can compare it with Kombucha, but the process of making kanji is entirely different than Kombucha.
Ingredients
- 3 Carrots
- 2 tbsp Beetroot sliced
- 1/4 tsp Nauratan Kanji Masala
- Salt to taste
Instructions
- Wash and peel carrots and slice into medium thick batons.
- Boil water in a big pan and when it start to boil add the carrots and beetroot and switch off the flame and wait for 5 minutes(you can skip this step and directly use raw carrot and vegetables in kanji).
- Take a glass jar and add 1.5 liter water and Nauratan Kanji Masala and mix well.
- Now add the vegetables and keep the jar in a warm place.
When the water become sour its ready to use.(it may take 4-8 days to ferment ). - You can serve the kanji as an appetizer or beverage . Carrots can be served with kanji or as a salad.
