Winter Calls For The Ritual Of Making India’s Most Loved Fermented Drink – Gajar Kanji | Food News

Last Updated:January 04, 2026, 17:30 IST

Black carrots’ betalains fight inflammation and oxidative stress; vitamin C from beets enhances immunity.

As winter sweeps across North India, one thing that is religiously made in every kitchen is gajar kanji – a traditional fermented probiotic drink starring carrots. Popular in Punjab, Delhi, and Uttar Pradesh, it captures the season’s bounty of black carrots (or red ones with beets for colour).

This drink is easy to make and depends on the passage of time to complete the process of fermentation. Black carrots are scrubbed clean and cut into batons. Key spices include coarsely ground yellow mustard seeds (for pungency and fermentation kick), red chilli powder, black salt (kala namak), turmeric, and sometimes cumin. Boiled, cooled water binds it all in a wide-mouthed glass or earthen jar. Placed in sunlight for 3–10 days (stir daily), lactic acid bacteria from mustard ferment the mix, yielding a sour, effervescent brew.

Here are the Health Benefits of Gajar Kanji

• Probiotic Powerhouse: Fermentation breeds gut-friendly Lactobacillus, boosting digestion, immunity, and microbiome diversity – ideal for winter colds.​
• Antioxidant Boost: Black carrots’ betalains fight inflammation and oxidative stress; vitamin C from beets enhances immunity.​
• Detox and Digestion: Mustard aids liver function; fibre from veggies eases constipation, common in cold months.​
• Blood Sugar Balance: Low-glycaemic carrots stabilise levels; potassium from beets supports heart health amid festive indulgences.​
• Weight-Friendly: Near-zero calories, hydrating, and filling—curbs snacking while providing manganese for metabolism.

Gajar Kanji Recipe 

Ingredients:

• 1/2 kg black carrots
• 2 tbsp black salt
• 3 tbsp mustard seeds
• 1.5 tsp red chilli powder (optional)

Method:

• Wash and scrub the carrots. Chop them into long strips.
• Grind the mustard seeds to a coarse powder.
• Take a sanitised glass or ceramic jar, and add the carrots, black salt, mustard seeds, chilli powder and water.
• Place the kaanji-filled jars in the sun for about 3 to 4 days so it can ferment. Bring it back inside each night, and before it goes back into the sun the next morning, stir the kaanji well. Cover again, and place it in the sun the next day.
• Storage: The drink is good for about 15 days and gets sharper every day. If you don’t like it too fermented, you can put it in the fridge after 5 days. Refrigerated, it will last for 20 days.