Copied with permission from https://www.arishtam.com/product-page/aristam-homebrewing-guide and https://www.amazon.in/Arishtam-HomeBrew-Probiotics-Indias-homebrew-ebook/dp/B07WSXSCQY
This is very much similar to the European brine pickle and sauerbeet. 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.
Recipe: (1 Liter)
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 teaspoon 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.
This salty tart drink in enjoyed by kids and 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 beet roots softer and easy to chew making it a boon for 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.