I like to call it “Indian Kombucha.” It’s certainly an acquired taste, but I think true ferment enthusiasts will appreciate the unique flavor. This drink is traditionally used to help aid digestion (and it works, so drink in moderation). Kanji and Thandai (a delicious creamy beverage) are often the drinks of choice during Holi, an Indian festival of colors. My mom tells me that in India, her family would make Kanji using black (dark purple) carrots. If these carrots were unavailable, they’d add beetroot to help darken the color of the drink. This recipe uses both carrots and beets. In addition to these two vegetables, you’ll also need black/brown mustard seeds, fine sea salt and filtered water. These simple ingredients make for a unique and complex flavor. Once you combine all of the ingredients together for this drink, put it in a glass container (I use a half-gallon mason jar) and keep it in a sunny spot inside the house. The amount of time required to create a ferment will depend on the temperature in your home, but this typically takes anywhere from 3 days to 1 week. If it’s colder, it’ll likely take an extra few days. Once it’s nice and sour, strain it and put it in the fridge to chill. Make sure to save the carrots and beets, they’ll make for tasty pickles!
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