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.

red gajjar kanji

lacto fermented gajjar kanji recipe

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.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
fermentation 4 d
Total Time 4 d 45 mins
Course Drinks
Cuisine Indian, punjab
Servings 4 glasses
Calories 23 kcal

Equipment

  • glass jar for fermentation

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This salty tart drink in enjoyed by kids and the elderly alike. It has a shelf life of a week, which makes it easy to prepare ahead of a party. As we can see, there is no sugar that is added, which makes it healthier than packaged juices and sodas. The Lacto-fermentation makes the carrots and beetroots softer and easy to chew making it a boon for the elderly. Lacto-fermented sauerbeet is also a boon for diabetic patients. By taking sugar out of beetroot, we obtain a nutritious vitamin and folic acid-rich broth which is low in calories. The brined pickled vegetables themselves make a great condiment along with food.

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Keyword beetroot pickle, carrot pickle, kali gajjar, kanji, lacto fermentation

Ankur

21 years of experience in Home Brewing and author of Arishtam (India's first homebrew Guide Book).

This Post Has 2 Comments

  1. Ankur

    5 stars

    amazing summer cooler. low calorie too and totally natural

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