Punjabi carrot ferment (Kaanji) from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 137) by Sandor Ellix Katz

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Notes about this recipe

  • Eat Your Books

    Recipe appears in text. Can substitute Punjabi burgundy coloured carrots for the carrots and beet. Ferments for about 1 week.

  • Ganga108 on July 18, 2025

    This is the second time making kaanji (carrots, beetroot, cracked mustard seeds but reduced proportions to his recipe). The recipe is also in Wild Fermentation with slightly different proportions.

  • Ganga108 on March 11, 2025

    I am confused by this recipe. Katz is using 1/2 cup mustard seeds and 57g salt for 2L water plus veg. This version must be a salty and intensely mustardy drink. His beetroot kvass (a similar drink, without carrots or spices) uses a small amount of salt; the 3 other Indian recipes for Kanji/Kaangi that I checked also use less salt (between <1 teaspoon to 1 tablespoon of Indian black salt). Likewise, mustard seeds range from 2 teaspoons to 3 tablespoons, less than half of his amount (and he uses ground!! mustard seeds). I've made one of those other recipes with a mix of beetroot and carrots with 2tspn crushed mustard seeds + 1 Tblspn salt (I mixed sea salt and kala namak). What I loved about the recipe that I made is that you can taste the carrots and beets individually, as well as the spiciness (hing and mustard). Chilli powder is an option that I haven't tried yet. Ferments for 3-4 days. SO I am quite nervous about trying Katz' version - perhaps it is only for the brave.

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