By Shreya Sarpal
March 4, 2026
Deeply tangy with a gentle mustard kick, kanji delivers a bold, fermented punch that instantly awakens the palate. The earthy carrots soak up spice and sunlight, creating a sour, slightly fizzy drink that feels refreshing and alive.
2 medium black carrots (or regular carrots) cut into sticks 1 litre of water (boiled & cooled) 1½ tsp mustard powder ½ tsp red chilli powder 1 tsp salt ¼ tsp black salt
Add carrot sticks to a clean glass jar.
Mix mustard powder, red chilli powder, salt, and black salt into the water.
Pour spiced water over carrots, ensuring they are fully submerged.
Cover loosely and keep in sunlight for 3-4 days, stirring daily with a clean spoon.
Once tangy and slightly fizzy, refrigerate and serve chilled.