{"id":9186,"date":"2025-02-19T10:04:07","date_gmt":"2025-02-19T10:04:07","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&#038;p=9186"},"modified":"2025-02-19T10:31:23","modified_gmt":"2025-02-19T10:31:23","slug":"kanji","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/kanji\/","title":{"rendered":"Kanji"},"content":{"rendered":"<h2>Kanji<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><b>4 Medium<\/b> Black or Red Carrots, Cut into batons<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"5\">5<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">Water<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">Yellow Mustard Seeds, Coarsely Ground<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1.5\">1.50<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">Salt<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.5\">&#189;<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">Red Chilli Powder (optional)<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Prepare the Carrots<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Wash and peel the carrots. Cut them into thin batons or sticks.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Mix the Ingredients<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>In a large glass or ceramic jar, add the water.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Stir in the mustard seeds, salt and red chili powder.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Add the carrot sticks and mix well.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Fermentation Process<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Cover the jar with a muslin cloth or a loose-fitting lid.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 6\">\n<div class=\"cooked-dir-content\">\n<p>Place it in a warm, sunny spot for 3 to 5 days, stirring once daily.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Serving the Kanji<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 7\">\n<div class=\"cooked-dir-content\">\n<p>Once fermented, the drink will turn tangy and slightly fizzy.<\/p>\n<\/div>\n<\/div>\n<div id=\"cooked-single-direction-step-\" class=\"cooked-single-direction cooked-direction\" data-step=\"Step 8\">\n<div class=\"cooked-dir-content\">\n<p>Strain and serve chilled. The fermented carrots can be eaten as a pickle.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-9186","cp_recipe","type-cp_recipe","status-publish"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kanji | Satyam&#039;s Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipes\/kanji\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kanji | Satyam&#039;s Kitchen\" \/>\n<meta property=\"og:description\" content=\"Kanji\" \/>\n<meta property=\"og:url\" content=\"https:\/\/satyamskitchen.com\/recipes\/kanji\/\" \/>\n<meta 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