Beetroot and Carrot Kanji

This kanji combines the sweetness of carrots with the earthy depth of beetroot, seasoned with spices for a warming, tangy drink.

Ingredients:

• 500g beetroot, scrubbed and cut into batons

• 500g carrots (purple, red, or orange), scrubbed and cut into batons

• 1-inch piece of ginger, thinly sliced

• 3 tablespoons mustard seeds (black or yellow)

• 1-2 teaspoons chili flakes

• 1 tablespoon black salt (kala namak)

• 1 teaspoon sea salt (non-iodized)

• 2 liters filtered water

Instructions:

1. Prepare the Vegetables: Scrub the beetroot and carrots thoroughly. Cut them into batons, ensuring they are roughly the same size for even fermentation.

2. Mix the Spices: Combine the mustard seeds, chili flakes, black salt, and sea salt in a bowl. Mix well.

3. Layer in the Jar: Begin layering the beetroot and carrot batons in the jar, alternating with the spice mixture and slices of ginger. Finish with a layer of spices on top.

4. Add Water: Pour the filtered water over the vegetables and spices, ensuring everything is fully submerged. Add more water if necessary.

5. Fermentation: Cover the jar with a cloth or muslin, securing it with an elastic band or string. Place the jar in a warm, dark place for 3-7 days.

6. Check for Readiness: After a few days, observe for bubbles, which indicate fermentation. Taste the kanji when it has reached a balance of tanginess and spiciness. Refrigerate when it meets your taste preference.

7. Serve: Stir the kanji before serving. You can drink it as is, or strain it to remove the solids.

Health Benefits:

Beetroot and carrot kanji, as a fermented drink, offers several potential health benefits, primarily due to its probiotic content and the nutritional value of its ingredients:  

• Probiotic Power:

  • Fermentation introduces beneficial bacteria (probiotics) into the drink. These probiotics contribute to a healthy gut microbiome, which is essential for digestion, nutrient absorption, and immune function.  

• Rich in Nutrients:

  • Beetroot and carrots are packed with vitamins and minerals. Beetroot is a good source of nitrates, which may help improve blood flow and lower blood pressure. Carrots are rich in beta-carotene, which the body converts to vitamin A, important for vision and immune health.  

• Antioxidant Properties:

  • Both beetroot and carrots contain antioxidants, which help protect cells from damage caused by free radicals. Antioxidants can contribute to reducing inflammation and lowering the risk of chronic diseases.  

• Digestive Health:

  • The fiber content of beetroot and carrots, combined with the probiotics, can promote healthy digestion and prevent constipation.  

• Immune Support:

  • A healthy gut microbiome, supported by the probiotics in kanji, plays a vital role in immune function. The vitamins and antioxidants in the drink also contribute to a strong immune system.  

• Hydration:

  • Kanji, being primarily water-based, can contribute to hydration, which is essential for overall health.  

• Black Salt Benefits:

  • Black salt, also known as Kala Namak, contains various minerals and sulfur compounds. Some people believe it can aid digestion and relieve heartburn.  

Important considerations:

• The health benefits of kanji can vary depending on individual factors and the specific recipe.

• As with any fermented food, it's essential to practice proper hygiene during preparation to prevent harmful bacterial growth.  

• Kanji can be high in sodium due to the added salt, so those watching their sodium intake should consume it in moderation.Equipment:

• Large glass jar or ceramic crock

• Clean cloth or muslin

• Elastic band or string

• Large bowl

• Knife and chopping board

  Notes:

• Adjust the chili flakes to your preferred level of spiciness.

• The fermentation time will vary depending on the ambient temperature.

• Use non-iodized salt for optimal fermentation.