I have so many fond memories from my childhood of sitting in the backyard with my family and basking in the sun during the cold Delhi winters and sipping on this wonderful, yet strange, burgundy-colored fermented carrot drink called kanji. We would pick out the pickled carrots and enjoy nibbling on those while we sipped the drink or ate them as “pickle” with the lunch on the lawn. This is how my mom makes kanji.
Ingredients
- 4 black (or purple or orange) carrots, cut into strips
- 1 small beet, sliced
- 8 cups filtered water
- 2 heaped teaspoons ground black mustard seeds
- Salt to taste
Preparation
Add all ingredients to a glass jar. Ferment for 4 days and enjoy!
