Abundant with probiotics from the fermentation process, kanji makes an excellent daily restorative. Drink about half a cup first thing each morning to awaken your body, mind and spirit to another glorious day.
This kanji gets its gorgeous deep violet hue from beets. The many health benefits of both the beets and the carrots are amplified through the culturing process. Along with them you receive a beneficial dose of probiotics to help balance gut function and improve digestion.
Kanji made with golden beets becomes a golden elixir with a milder beet flavor. Perfect for those of you who shy away from beet’s distinctive earthiness.
Last year during “Fermentation January” I shared a recipe for kvass, the long revered Eastern European cultured beet tonic. Kanji is as easily and similarly made as kvass. The few days of lacto-fermentation required for both kanji and kvass boosts their nutrition, produces probiotic organisms and increases the vitamins and enzymes. Kanji’s mild spiciness from mustard seeds, green chile and pepper flakes sets it apart from kvass. And, makes it my favorite of these two cultured vegetable tonics.
A taste of kanji
Join me in a Fermentation Workshop on Saturday, January 25th from 10:30 till about 2:30.
- Taste kanji and see how easy it is to make.
- Gain a basic understanding of the art of fermentation.
- Sample and learn to prepare a variety of appetizers, condiments, pickles and a dessert.
- Make and take home a jar of White Kimchi.
- Receive all recipes and enjoy Kimchi Omelets w/ Kale & Green Onions for lunch.
- Workshop fee of $70 payable upon registration.
To reserve your seat at the table
Send me a comment in the “Leave a Reply” box below or email me: Janice@EverydayHealthyEverydayDelicious.com
Inspired by and slightly adapted from a recipe from Wardeh Harmon’s book
The Complete Idiot’s Guide to Fermenting Foods.
This lightly spicy lacto-fermented beverage is a variation on the traditional Northern Indian kanji made with their local black carrots.
The same vegetables make two batches of kanji. Temperature makes a difference in the fermentation time. Taste after two days. During the colder temperatures of winter, you may want to ferment kanji for an additional 12-24 hours to achieve the taste you prefer.
Makes: over ½ gallon between two batches
Active time: 20 minutes
Total time: 4-6 days of fermentation
8 ounces beets, washed, trimmed and cut into ¾-inch dice (1½-1¾ cups)
3½ ounces carrots, washed, trimmed and cut into ½-inch dice (¾-1cup)
1 Serrano chile, stem removed, halved and cut into 6-8 pieces
¼ teaspoon (or more to taste) Aleppo pepper or other red chile flakes
1 tablespoon whole yellow or brown mustard seeds (brown mustard seeds are spicier)
1½ tablespoons high-quality salt; plus scant ½ tablespoon salt for second batch
¼ cup whey
about 5½ cups water
Batch Number One
- Place the diced beets and carrots into a half-gallon glass jar. Add the Serrano pepper, Aleppo pepper flakes, mustard seeds, salt and whey. Add the water, leaving one-inch of air space between the top of the water and the top of the jar. Tightly cover the jar. Ferment the kanji for 2-3 days at room temperature.
- Strain out one quart of the liquid into a quart jar leaving behind the solid ingredients with the remaining liquid. Cover the quart jar and refrigerate it. This kanji is now ready to drink.
Batch Number Two
- Add a scant ½ tablespoon of salt to the remaining ingredients. Fill the jar with water. Again leave one-inch of air space between the top of the water and the top of the jar. Tightly cover the jar. Ferment the kanji for another 2-3 days at room temperature.
- Strain the liquid into two quart jars. I like to combine the two batches and then fill my jars. Cover the jars and refrigerate the kanji.
- Discard or compost the solid ingredients. Though some people say they eat the vegetables. To me they seem to have given their all to the making of the kanji.
Note: Wardeh suggests substituting kanji from a previous batch for the whey when you next prepare a fresh batch of kanji.