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Kali Gajar Ki Kanji

Kali Gajar Ki Kanji is a traditional Probiotic Drink  from North of India.

It is tangy and pungent and is prepared by fermenting black carrots in water mixed with salt, black salt, Black pepper powder, asafoetida and coarsely ground black mustard seeds.

Preparation Time: 5 minutes

Boiling of water:10 minutes

Fermentation Time: Usually ready in 5 days .

Serves- 6

Ingredients and Quantity:

Black Carrots- 2

Salt- 2 tsp

Black Salt- 1 tsp.

Black pepper powder- 1 tsp.

Asafoetida (Hing), preferably Kabuli Hing- 1/2 tsp.

Black Mustard seeds, coarsely ground- 4 tsp.

Red chilli powder, preferably Reshampatti chilli powder- 1 ½ tsp.

Filtered & Boiled water- 1 1/2 litre

Muslin cloth , food-grade , unbleached, to seal the mouth of the glass jar- 1/4th metre


Peel and wash the black carrots, remove the head and tail and discard.

Cut the carrots into batons.

In an airtight sterilized and dry jar, add the carrots.

Add salt, rock salt, black pepper powder , asafoetida ,coarsely ground black mustard seeds and red chilli powder.

Mix well with a clean & dry spoon.

Mix all the ingredients well.

Pour the lukewarm water.

Now seal / tie the mouth of the  jar tightly ,with a food-grade unbleached muslin cloth.

Ensure that you tie it tightly.

Place it in sunlight for 5 days.

And in the evenings place in a shade and place it again in sunlight in the mornings.

After 5 days the Kanji is ready to be consumed.

Refrigerate the kanji for at least  2 hours before consuming.
Remember to stir it well with a dry spoon before drinking it.

Serve the kanji along with a few pieces of black carrots.

Ensure that you consume the refrigerated kanji within 2 days when it’s ready as it has a tendency of losing its flavour.


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