Description
Kanji is a mildly sour, fermented mustard seed beverage traditionally consumed in North India.
Technical
During spontaneous fermentation, lactic acid bacteria such as Lactobacillus plantarum and Lactobacillus fermentum metabolize sugars released from mustard seeds, producing lactic acid that lowers the pH to about 4.5. Simultaneously, endogenous myrosinase and microbial enzymes hydrolyze glucosinolates to isothiocyanates, contributing a characteristic pungency and potential health benefits.
Science
Primary Reaction
lactic acid fermentation of sugars + hydrolysis of glucosinolates
Sensory Profile
Aroma ()
tangymild pungentearthyslightly sweetfloralmustard-likefermented sourness
Origin & History
Civilization