This is very much similar to the European brine pickle and sauerbeet. The only difference is that we Indians drink them rather than eating as a condiment. Traditionally, it was made from indigenous black carrots (kali gajjar) which makes a deep red broth. However, we can add some beetroot with regular carrots to get the same taste of this Lacto-fermented summer cooler.
lacto fermented gajjar kanji recipe
- glass jar for fermentation
- 3-4 pcs carrots black ones are preferred
- 1 pcs beetroot
- 1 teaspoon mustard seeds
- black salt or rock salt to taste
- 1 liter of water
- Take 2-3 carrots. Peel them, clean them, and cut them into 4 pieces by length (create sticks).
- Take one beetroot and cut them into thick discs.
- Add a liter of clean water.
- For garnishing add a teaspoon of coarsely ground mustard seeds, rock salt (a few teaspoons as per taste), some chili and spices.
- Mix all ingredients and pour them in a clean wide-mouth glass vessel with lid.
- You may keep the vessel in Sun for faster fermentation.
- Once mustard seeds turn yellow and start floating on the top, the Kanji is ready to serve. If there is white floating flecks, then there is probably mold infestation and discard.
- Serve mildly chilled beverage along with a stick of carrot and beetroot.