Kanji (drink)

Traditional fermented drink from India

Kanji is a traditional fermented drink originating from India, known for its tangy flavor and probiotic benefits. It is typically consumed during the winter months and is made using black carrots, mustard seeds, and water. This drink is popular in northern parts of India, particularly in the states of Punjab, Haryana, and Uttar Pradesh.

Preparation

A glass of kanji with black carrots

The preparation of kanji involves fermenting black carrots in water with mustard seeds and salt. The process begins by washing and peeling the black carrots, which are then cut into sticks. These carrot sticks are placed in a glass or ceramic jar, and water is added to cover them. Mustard seeds, which are crucial for the fermentation process, are ground and added to the mixture along with salt. The jar is then covered with a cloth and left in a warm place for several days to allow fermentation.

During fermentation, the natural sugars in the carrots are converted into lactic acid by the action of lactic acid bacteria, giving kanji its characteristic sour taste. The drink is ready to consume when it develops a tangy flavor, usually after 3 to 4 days, depending on the ambient temperature.

Nutritional Benefits

Kanji is rich in probiotics, which are beneficial for gut health. The fermentation process enhances the bioavailability of nutrients and introduces beneficial bacteria into the digestive system. Consuming kanji can aid in digestion, boost the immune system, and improve overall gut flora.

Cultural Significance

Kanji is often associated with the festival of Holi, where it is served as a refreshing drink to celebrate the arrival of spring. It is also consumed during the winter months as a warming beverage. The drink is a part of traditional Indian cuisine and is valued for its health benefits and unique taste.

Variations

While the traditional recipe uses black carrots, variations of kanji can be made using red carrots, beets, or even turnips. Some recipes include additional spices such as cumin or asafoetida to enhance the flavor.

Related pages

• Fermentation
• Probiotics
• Indian cuisine
• Holi