Kanji: Traditional Indian Fermented Carrot Drink

Kanji is a traditional North Indian probiotic drink made with black carrots (or red carrots), mustard seeds, and water. This naturally fermented drink is tangy, mildly spicy, and packed with gut-friendly probiotics. Popular during winter and Holi, Kanji is a refreshing and healthy beverage.
February 19, 2025 Add Comment
Kanji

Also Known As

  • Gajar Ki Kanji (गाजर की कांजी) in Hindi
  • Carrot Fermented Drink in English
  • Kanji Vellam (കാഞ്ചി വെള്ളം) in Malayalam
  • Gajjari Neeru (ಗಜ್ಜರಿ ನೀರು) in Kannada
  • Carrot Pani (క్యారెట్ పానీ) in Telugu

DifficultyBeginner

Yields5 Servings
Prep Time10 minsTotal Time10 mins

Ingredients for Kanji

 4 Medium Black or Red Carrots, Cut into batons
 5 cups Water
 1 tbsp Yellow Mustard Seeds, Coarsely Ground
 1.50 tsp Salt
 ½ tsp Red Chilli Powder (optional)

Directions for Kanji

Prepare the Carrots
1

Wash and peel the carrots. Cut them into thin batons or sticks.

Mix the Ingredients
2

In a large glass or ceramic jar, add the water.

3

Stir in the mustard seeds, salt and red chili powder.

4

Add the carrot sticks and mix well.

Fermentation Process
5

Cover the jar with a muslin cloth or a loose-fitting lid.

6

Place it in a warm, sunny spot for 3 to 5 days, stirring once daily.

Serving the Kanji
7

Once fermented, the drink will turn tangy and slightly fizzy.

8

Strain and serve chilled. The fermented carrots can be eaten as a pickle.

Ingredients

 4 Medium Black or Red Carrots, Cut into batons
 5 cups Water
 1 tbsp Yellow Mustard Seeds, Coarsely Ground
 1.50 tsp Salt
 ½ tsp Red Chilli Powder (optional)

Directions

Prepare the Carrots
1

Wash and peel the carrots. Cut them into thin batons or sticks.

Mix the Ingredients
2

In a large glass or ceramic jar, add the water.

3

Stir in the mustard seeds, salt and red chili powder.

4

Add the carrot sticks and mix well.

Fermentation Process
5

Cover the jar with a muslin cloth or a loose-fitting lid.

6

Place it in a warm, sunny spot for 3 to 5 days, stirring once daily.

Serving the Kanji
7

Once fermented, the drink will turn tangy and slightly fizzy.

8

Strain and serve chilled. The fermented carrots can be eaten as a pickle.

Notes

Kanji
IngredientsDirections

Main Ingredients

  • Carrots (Black or Red): The key ingredient, rich in antioxidants, fiber and natural sugars that aid fermentation.
  • Water: The medium for fermentation, ensuring the probiotics develop properly.
  • Mustard Seeds (Rai): Adds a sharp, pungent flavour while acting as a natural preservative.
  • Salt: Helps balance flavours and enhances the fermentation process.
  • Red Chili Powder (optional): Provides a mild heat that complements the tangy flavour.

Storage Tips for Kanji

Once fermented, store Kanji in the refrigerator and consume it within a week to maintain its freshness and prevent over-fermentation.

Health Benefits for Kanji

Kanji is a natural probiotic drink that promotes gut health, aids digestion, boosts metabolism, supports detoxification, and strengthens immunity, making it a refreshing and nutritious addition to a healthy diet.

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