Kanji Fermented carrots Recipe

Spicy beverage made with fermenting carrots, cayenne pepper and cracked Rai (Mustard seeds)

I can't resist mentioning my favorite fermented carrot beverage. In India we used to get almost purple red color carrots. The result was a spicy purple color beverage. It was made in a terracotta (earthen ware) with a long narrow neck tied with a folded cheese cloth on the opening. In United States, you can use the regular carrots, however the color will not be purple, it will be sort of yellow. I use empty one gallon milk jug to brew it.

Ingredient

1. Washed Grated Carrots: 1 Pounds
2. Water: ½ Gallon
3. Salt: 4 Tablespoons
4. Mustard Seeds Cracked: 2 Tablespoon
5. Cayenne Pepper: 1 Tablespoon
Yield: ½ Gallon
Store in refrigerator .. will last about 3 days

Method

Wash a plastic gallon jug. Put everything in two plastic jugs. Put the cap back on "loose" so that the gases can escape during fermentation. Let it stand for about seven days to ferment at room temperature. The ideal temperature would be around 90º F. It is sort of hot, so, put the containers by a window that faces the sun most of the day. Its like making wine at home. After fermentation, strain the mixture with a cheese cloth. The taste is sour (acidic) and spicy.
NOTE : In certain regions, the carrots are sliced lengthwise (about ¼" thick) instead of being shredded. After the fermentation is complete, the fermented carrot sticks as well as the beverage is consumed together.