How to make gajar ki kanji | fermented carrot drink
Gajar ki kanji or fermented carrot drink is nutritious, and helps in digestion. It is low calorie drink, and generally made with black carrot, but any type of carrots, or other vegetables can also be used.
Servings Prep Time
2 litres 10minutes
Cook Time Passive Time
5minutes 2-10days
Servings Prep Time
2 litres 10minutes
Cook Time Passive Time
5minutes 2-10days
Ingredients
Instructions
  1. Take a big neutral jar such as glass jar, clean it and sterilize. You can read how we can do it here http://sh121.global.temp.domains/~thefood4//recipe/gajar-gobhi-shalgam-ka-achar/
  2. Boil water in a big pot. When the water starts boiling, switch off the gas. Add carrot batons, and spices to it. Allow this mixture to cool.
  3. Pour this kanji mixture in sanitized jar, and close the lid tightly. Keep the jar in sunlight. If ample sunlight is not there, then keep it at a warm place, and allow it to ferment.
  4. Taste a bit of kanji using clean spoon. When the kanji turns sour, it is ready for consumption. Time required for kanji to turn sour depends upon weather condition. In warm climes it turns sour in two three days, whereas in cold weather it may take up to ten days. In Delhi weather was very cold, and I had to keep kanji in microwave-in keep warm setting.
  5. Once the kanji turns sour, store it inside. It stays good at room temperature for about a weak. If kept in refrigerator, it stays good for five to six months.
Recipe Notes

Tips:

  • Like in any other food preservation, cleanliness is of utmost importance in order to avoid fungus formation.
  • Any type of salt such as common salt, rock salt, or kosher salt can be used. Iodized salt with added free flow agents may inhibit fermentation process, and should be avoided.

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