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Soft drinks from North India
Grated or cut purple-black carrots are steeped in salted water with crushed mustard seed and chilli, and left in a nearly sealed earthenware pot for several days. Lactic bacteria sour the liquid to about pH 3.5 and it turns a deep purple-red; it is strained and drunk within a few days. Made in 4 steps over 8 days – 14 days. The longest step, ferment in a nearly sealed earthenware pot, takes 5–10 days (Battcock M 1998). Pediococcus acidilactici and Lactobacillus paraplantarum and L. pentosus do most of the fermenting.
| Main step | 5–10 daysReported[fao134][sharma2021] | Ferment in a nearly sealed earthenware pot |
|---|---|---|
| Acidity | pH 6 → 3.47Measured[sharma2021] | Ferment in a nearly sealed earthenware pot |
| 1 kg | Finely grated purple carrot[fao134] |
| 7 L | Water[fao134] |
| 200 g | Salt[fao134] |
| 40 g | Crushed mustard seed[fao134] |
| 8 g | Hot chilli powder[fao134] |
| Starter | spontaneous |
Total time across the recorded steps: 8 days – 14 days
What changes: Purple carrots are washed and finely grated
Output: grated carrot.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kanji is a vegetable brine drunk as a beverage, not a pickle. Its pungency comes from crushed mustard seed, and the anthocyanins of black carrot give its colour.
FAO notes that the lactic acid lowers the pH enough to stop food-poisoning organisms, and that the drink spoils 3 or 4 days after straining. In one study the pH fell from 6 to 3.47, and coliform and yeast counts fell during fermentation.
Hazards the sources name: Coliforms (counts fell after fermentation).
Every number is labelled with how it is known. How this atlas is made
FAO describes kanji as a traditional drink of northern India and Pakistan, valued as cooling and soothing.
