The Art of Kanji Making: A Step-by-Step Guide

Originating in the vibrant landscape of North India, Kanji has traversed the annals of time, imparting its unique flavours to generations of eager enthusiasts. Stemming from a need to preserve seasonal vegetables, this beverage emerged as a refreshing solution, skilfully marrying the virtues of sustainability and taste.

At the heart of Kanji lies the revered black carrot, renowned for its striking deep hue and earthy essence. These carrots, carefully peeled and sliced, form the foundation upon which the intricate layers of flavours are delicately built. Complementing the carrots, an ensemble of spices takes centre stage, with mustard seeds imparting their piquant flair, cloves lending their aromatic allure, and fiery red chili flakes infusing a tantalizing hint of heat.

Read Also: Here’s Why To Drink Kanji During Winters

Traditionally, crafting Kanji requires a meticulous approach. Within a spacious ceramic vessel, the black carrot slices are attentively arranged, providing a canvas for the symphony of spices that follows. The jar is filled with water, allowing the ingredients to intermingle and commence their transformation. To awaken the full potential of flavours, a touch of mustard oil is introduced, acting as a catalyst in harmonizing the ensemble.

Kanji is then entrusted to the alchemical prowess of fermentation. Covered with a clean cloth to shield it from external influences, the jar finds solace in a cool and undisturbed corner. Over the course of several weeks, nature's magic unfolds, nurturing the development of intricate flavours and a tangy profile that captivates the palate.

Once the maturation period draws to a close, the time has come to unveil the transformed elixir. Meticulous straining ensures the removal of residual sediment, leaving behind a liquid masterpiece, enriched with the nuances of fermentation. Each sip evokes a symphony of sensations—a lively tang that awakens the taste buds, followed by the gentle warmth of spices that caress the tongue.

Here's a step-by-step guide to creating the perfect Kanji, accompanied by unique and specific tips at each stage:

Step 1: Gather Your Ingredients - Select fresh black carrots, known for their intense colour and earthy flavour.

• Tip: Look for carrots with a firm texture and vibrant colour, as they indicate freshness and quality.

Step 2: Prepare the Carrots - Peel the black carrots and slice them into thin rounds.

• Tip: To enhance the visual appeal, consider using a mandolin slicer to achieve consistent thickness.

Step 3: Layer the Spices - In a clean, large ceramic jar, layer the black carrot slices. Sprinkle in mustard seeds, cloves, and a pinch of red chili flakes.

• Tip: Gently crush the mustard seeds to release their potent aroma and flavour.

Step 4: Add Water and Mustard Oil - Fill the jar with enough water to submerge the carrot slices and spices completely. Then, drizzle a small amount of mustard oil into the jar.

• Tip: Opt for filtered or boiled water to ensure the purity of the Kanji.

Step 5: Mix and Seal - Use a long-handled spoon to gently mix the ingredients, ensuring even distribution. Seal the jar tightly with a clean cloth or muslin cloth.

• Tip: Avoid using metal utensils during the mixing process, as they can react with the ingredients and affect the flavour.

Step 6: Fermentation Time - Find a cool corner or cupboard to store the jar and let the Kanji ferment undisturbed for approximately 7 to 10 days.

• Tip: Place the jar away from direct sunlight to maintain a consistent temperature during fermentation.

Step 7: Check for Fermentation -After a few days, gently lift the cloth and check for bubbles or a tangy aroma, indicating fermentation.

• Tip: If no signs of fermentation are present, try adjusting the temperature or adding a small piece of jaggery to kick-start the process.

Step 8: Strain and Serve - Once the fermentation process is complete, strain the Kanji to separate the liquid from the solids. Discard the carrot slices and spices, reserving the tangy liquid.

• Tip: Use a fine-mesh strainer or cheesecloth for a smooth and clear Kanji.

Step 9: Chill and Enjoy - Transfer the strained Kanji to a clean glass container and refrigerate allowing it to chill for a few hours before serving.

• Tip: For a refreshing twist, serve Kanji over ice cubes with a garnish of fresh mint leaves.

Beyond its gastronomic appeal, Kanji stands as a testament to the cultural heritage and culinary traditions it embodies. In every glass, the legacy of ancestral wisdom and the spirit of resourcefulness intertwine, creating an experience that transcends mere refreshment. It invites us to celebrate the ingenuity of our forebears and embrace the journey of discovery that lies within the realm of traditional beverages.