Kangji
Kangji is associated with Punjabi household practice and is traditionally prepared in winter before Holi. Kangji is fermented for seven days in direct sunlight and then refrigerated. The finished refrigerated shelf life of kangji is about…
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Kangji is associated with Punjabi household practice and is traditionally prepared in winter before Holi. Kangji is fermented for seven days in direct sunlight and then refrigerated. The finished refrigerated shelf life of kangji is about three weeks. Kangji is a traditional North Indian fermented drink made from black or purple carrots, mustard seeds, salt, chili powder, and water.