By Nikita Toppo
March 19, 2024
Kanji is a traditional fermented drink which is widely enjoyed across North India during the festival of Holi. Made with carrots and beetroots as the main ingredients, this probiotic beverage is also called 'Indian kombucha'.
1 tablespoon brown mustard seeds, crushed 4-5 large carrots, peeled 1 large beet, peeled 6-7 cups filtered water 1 tablespoon fine sea salt
Crush the mustard seeds in a mortar pestle and chop the carrots and beet into long pieces.
Combine all the ingredients in a glass jar and cover with a lid. Let the jar sit in the sun for at least one week, stirring daily with a wooden spoon.
Once the mixture develops a tangy flavour, strain the drink and save the solids to enjoy later as pickle.
Chill the drink in the refrigerator before serving.