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Soft drinks from Northern India and Pakistan
Grated 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 pH 3.47 in one study) and it turns purple-red; it is strained and drunk within a few days.
| Finely grated purple carrot1 kg | [fao134] |
| Water7 L | [fao134] |
| Salt200 g | [fao134] |
| Crushed mustard seed40 g | [fao134] |
| Hot chilli powder8 g | [fao134] |
| Starter | spontaneous |
Total time across the recorded steps: 5 days – 10 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
Grated 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 pH 3.47 in one study) and it turns purple-red; it is strained and drunk within a few days. Made in 4 steps over 5 days – 10 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 |
Kanji is a vegetable brine drunk as a beverage, not a pickle. Crushed mustard seed goes into the brine, 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. FAO's recipe ferments the drink in glazed earthenware. FDA warns that lead in badly made glazes can leach into food and drink. It advises testing the pot with a lead kit, and considering not using it if you cannot test it or tell that it comes from a reliable maker.
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.
