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Magic in a Jar: My Secret to Wild-Fermented Black Carrot Kanji
Fozia Siraj

Magic in a Jar: My Secret to Wild-Fermented Black Carrot Kanji

Sip the Season: Traditional Gajar Ki Kanji in Terracotta Cups
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 days
Servings: 2 Liters
Course: Drinks
Cuisine: Indian, Mediterranean
Calories: 353
Ingredients Equipment Method

Ingredients
  

  • The Base
  • 2 Liters Pure filtered water boiled and cooled to room temperature
  • 500 g Black Carrots
  • Alternative: 400g regular orange carrots + 1 large beetroot
  • The Spice & Fermentation Blend
  • 3 tbsp Mustard seeds Yellow or Brown – coarsely ground
  • 2 tbsp Black Salt
  • 1 tsp Red Chili powder preferably a mild variety for gentle warmth and color
  • 1/2 tsp Roasted Cumin powder
  • 1/4 tsp Asafoetida powder

Equipment

  • 1 Sterilized Glass Jar or Ceramic Pot
  • 1 Cheesecloth or Muslin cloth

Method
 

  1. Step-by-Step Instructions
  2. Prepare the Vegetables
  3. Wash the carrots (and beetroot, if using) thoroughly to remove any dirt or grit.
  4. Peel them carefully, then cut them into thick batons (finger-length sticks, about 2 inches long and 1/2-inch thick).
  5. Ensure all cutting boards, knives, and your hands are completely clean and dry before handling to prevent unwanted bacteria.
  6. Grind the Spices
  7. Take the mustard seeds and coarsely crush them using a mortar and pestle or a spice grinder. Do not turn them into a fine powder; a coarse, cracked texture helps release the sharp flavor gradually during the fermentation process.
  8. Assemble the Drink
  9. Place the prepared carrot batons (and beet slices) into your sterilized glass or ceramic jar.
  10. Add the coarsely ground mustard seeds, black salt, red chili powder, roasted cumin, and asafoetida.
  11. Pour the 2 liters of room-temperature filtered water over the ingredients. Stir well using a clean wooden or plastic spoon.
  12. The Fermentation Process
  13. Cover the mouth of the jar with a breathable muslin or cheesecloth and secure it tightly with a rubber band or twine. This allows fermentation gases to escape while keeping dust and fruit flies out.
  14. Place the jar in a warm, sunny spot (like a windowsill or balcony) for 3 to 4 days.
  15. Daily Stirring: Once a day, unwrap the cloth and stir the mixture thoroughly with a completely clean, dry spoon to redistribute the settling spices and prevent any surface film from forming.
  16. Quality Check & Bottling
  17. By day 3 or 4, the liquid will turn a deep, rich purple-red, and the aroma will smell pleasantly sour, pungent, and sharp.
  18. Taste a small spoonful. If it tastes tangy, sour, and has a slight, refreshing fizz, it is ready. If it just tastes salty, cover it back up and let it ferment for one more day.
  19. Once ready, strain the liquid into clean glass bottles, or keep the carrots inside if you prefer. Move the bottles to the refrigerator immediately to halt the fermentation process.