KANJI (Punjabi Probiotic Drink)
This is a Punjabi probiotic drink although it is never referred to as such. It is served in winters (with the addition of mustard) and in hot summers and aids digestion.
Note: Make sure you have sterilised jars, spoons etc as you do not want your drink tainted with microbes.
- Wash, then peel 4 carrots (400g) and 1 large beet (200g).
- Chop into 3 inch/7cm batons
- Crush 1 tsp mustard seeds (in winter only - as this is a warming spice, also you might not like the taste) in a mortar and pestle
- Pour 1.5 litres water (previously boiled and cooled) and stir in 1 tbsp sea salt into a glass pickle jar.
- Now add the prepared carrots, beet and mustard.
- Leave on a sunny kitchen bench/garden table* covered with muslin.
- Stir with a wooden spoon everyday and taste
- When it has a tangy flavour - about 3 days - the drink is fermented
- Strain and store in the fridge. Drink daily in small quantities.
The left-over vegetables can be used in a raiita or a curry.
*if you leave it in the sun it should be ready in a day