A Really Simple Kanji Recipe

A Really Simple Kanji Recipe

carrot kanji

Here in Bangalore, we are fortunate to have winters that are pleasantly cold during the mornings and evenings and also get decent sunshine during the day time. Winter is also a time for produce like mustard greens, averekai and red carrots. Hence it is the best time to indulge in gajar ka halwa and carrot kanji.

carrot kanji

Carrot kanji is a fermented drink that is made in the North of India during the winter months. It is tangy and spicy and warms you. Also since fermented drinks are good for you, another reason to indulge. Now this is such a simple recipe that even my kids can make except the chopping part considering that my younger son recently almost hacked off his finger. So, anyhow, here is the simple versatile recipe:

carrot kanji
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A Really Simple Kanji Recipe

This fermented tangy drink is great for digestion and for warming your body. It is made with seasonal fresh carrots and beetroot.
Course Fermented Drink
Cuisine North Indian/ UP
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 glasses


  • 750 gm. red carrots peeled and chopped into batons
  • 250 gm. beetroot peeled and chopped into thick batons Beetroot gives it the rich ruby red colour
  • 3 tbsp. mustard seeds coarsely powdered
  • 1 tbsp. chilli powder
  • 3 tbsp. salt
  • 3 tbsp. black salt
  • 2.5 litres water


  1. You will need a clean glass or ceramic jar to ferment the kanji in.
  2. Add the chopped vegetables along with the mustard powder, chilly powder and both the salts in the glass or ceramic jar.
  3. Now cover with water.
  4. You will find that the vegetable pieces float on top.
  5. Cover it well and keep it out in the sun for a few hours.
  6. In 2 - 3 days, your kanji will have fermented enough and will be ready for consumption. Enjoy it plain or have your vadas dipped in it.

Recipe Notes

The best thing about this recipe is that it is extremely versatile. If you can get black carrots, make it with black and red carrots. Or use beetroots like I've mentioned. You could also use radish or turnips too if you wish.

If you feel that the salt is less after fermentation, just add more.

The fermented carrot and beetroot pieces get pickled and taste delicious as a crunchy side.

Don't miss out on trying this easy recipe.

carrot kanji

Also taste when it is getting ready. If it has less salt, add more, same with chilly powder. If salt is more or if it is too sour for your taste just add more water. It is preferable to consume it within a week or it gets way too sour. The pickled vegetables are tasty as is or can be had as a side with your meals.

carrot kanji

Like any fermented drinks, this one is an acquired taste. I know people who swear by it and others who swear at it. 🙂 Either way, try it. It is different and at least quite liked in my home. And seriously how easy it is to make this!

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13 thoughts on “A Really Simple Kanji Recipe

  1. I am the one to swear by it! And always wished to make it myself .. Par bhool jati thi . Not any more 🙂 yes, Bangalore weather sure gives us this control to make it any day 😀 just have to arrange a big glass barni or something :/
    Your kanji looks deliciously beautiful ..I always loved it the beetroot way though taste is same for the without beetroot one too ,just that it is golden in colour.
    And can add boondi too while serving ! Hai na !

  2. I’ve never had fermented kanji before! This looks fascinating. Plus Gy saw turnips and asked what use these vegetables were 😉 Maybe this will change her mind 😀

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