Kaanji from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 79) by Sandor Ellix Katz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Takes about a week. Recipe in text.

  • Ganga108 on July 18, 2025

    This is the second time making kaanji (carrots, beetroot, cracked mustard seeds). It is in Art of Fermentation too. Next time I will source original Indian recipes, because the make it by sunning the jars in windows or on rooftops (see previous comment), which goes against all advice from Western fermentistas. I've made a quasi Indian recipe before, with additional spices and a more balanced salt/mustard/veg/water ratio. Next is to try with the addition of some warmth of the sun.

  • Ganga108 on April 10, 2025

    Kaanji. Recipe in the text. This is delightful, with the flavours of the spices and veg coming through beautifully. Katz has wild amounts of mustard seed and salt in this book, and wilder in Art of Fermentation. My go-to Indian book has ratios of 450g carrots: 2 Tbsp black mustard seeds: 1 Tbspn salt : 3L water. Carrots are cut into slices lengthwise. Add 1 tspn chilli powder if you dare. I have yet to make it this way, but used a recipe similar to Katz' but with less salt and less mustard seeds, and loved it. (This recipe from a site I trust uses more mustard seeds but still not at Katz' level: https://www.vegrecipesofindia.com/carrot-kanji-gajar-kanji-recipe/ Another thing to note about Indian recipes for Kaanji is that they ferment it in the sun for a few days.)

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