Kanji is a probiotic traditional Indian drink made from purple carrots and beetroot. Salty drinks are quite popular in India. After moving to Germany I realised that consuming salted drinks wasn't so common in Europe as my friends gawked at me when I added salt to my lemonade instead of sugar. This Kanji might be an unusual drink for many since it's salty and the main flavouring ingredient is mustard but if you're one of those people who like drinking pickle juice, you'll love this drink. It's tangy and slightly funky and fizzy from the fermentation process and it's extremely good for your gut!


Making Kanji is a fun project as it only requires 5 ingredients and a few minutes to put it together followed by lots of waiting. The result is this tangy savoury refreshing drink that we recommend you consume cold and the bi-product, pickled carrots and beetroot, which are another highlight of making these. They are great to snack on by themselves or add a refreshing crunch to salads.


For the complete written recipe and ingredients list check out our website: https://www.indishious.com/en/recipes...



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Music for indishious by Bryan Cooke

00:00 Intro
00:28 What is Kanji?
00:50 Fermentation
02:40 What you need
03:23 Importance of salt
04:10 Which mustard seeds
04:51 Preparation
06:30 Assembly
08:10 The wait
08:54 Orange carrot version
10:10 Bottle it up
10:29 What to do with the vegetables?
10:40 Serving