कांजी
Black carrot and mustard seed lacto-fermented into a sour purple drink
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Made in north India around Holi in late winter, when black carrots are in season; the mustard seeds drive the fermentation.
Kanji is a fermented & pickled from India: black carrot and mustard seed lacto-fermented into a sour purple drink. Made in north India around Holi in late winter, when black carrots are in season; the mustard seeds drive the fermentation.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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