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● 2–4 day ferment

Homemade Kanji

Gajar, rai aur paani se banne wali tangy North Indian kanji—small batch mein banana easy hai aur taste ko apne hisaab se adjust kar sakte hain.

Prep15 minutes + 2–4 days fermentingMakesAbout 6 small glasses

Ingredients

  • 2 medium carrots, scrubbed and cut into thin sticks
  • 1 small beet, peeled and cut into thin sticks (optional, for color)
  • 1½ tablespoons coarsely crushed black mustard seeds (rai)
  • ½ teaspoon red chilli powder, or to taste
  • 1 teaspoon non-iodized salt, or to taste
  • 6 cups filtered water

Method

  1. Ek clean glass jar ko hot soapy water se wash karke achhi tarah rinse aur air-dry karein.
  2. Carrots, optional beet, rai, chilli, salt aur water jar mein add karke stir karein.
  3. Lid loosely cover karein. Warm room mein direct harsh sunlight se door 2–4 days rakhein; roz clean spoon se stir karein.
  4. Jab taste pleasantly tangy ho jaye, refrigerate karein. Thanda serve karein, vegetables ke saath ya strained.

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