Beetroot kanji recipe is a traditional North Indian fermented drink made with raw beetroot, crushed mustard seeds, and a handful of everyday spices.
It has a striking deep red colour, a pleasantly sour taste, and a gentle warmth that stays with you long after the last sip.
If you have been looking for a simple homemade Indian probiotic drink that takes almost no effort, this is a good place to start. (step-by-step-recipe-video)
What is Beetroot Kanji Recipe?
Beetroot kanji is a sun-fermented probiotic drink from North India, made by soaking raw beetroot and spices in water and leaving them to ferment naturally at room temperature or in sunlight for 2 to 3 days.
The fermentation happens through wild lactic acid bacteria present on the vegetable, and over a few days, those bacteria turn the water into a tangy, gut-friendly drink.
The classic kanji is made with black carrots, which are available in North India through the winter months.
Beetroot is used when black carrots are hard to find, and it gives the drink a vivid ruby-red colour that is hard to miss.
This version uses just one large beetroot along with mustard, black salt, black pepper, and a pinch of asafoetida.
The result is earthy, sharp, mildly spicy, and nothing like anything you will find in a shop.
How Kanji Varies Across India:
Kanji is not one single recipe. It shifts with the season, the region, and the family making it.
In Punjab and Delhi, kanji is almost always made with black carrots through the winter months, from around November to February. The black carrot version has a darker, more intense colour and an earthier flavour.
Families there prepare large batches before Holi and serve it chilled throughout the festival as a welcome drink.
In Uttar Pradesh you will often find a combination of carrots and beetroot in the same jar.
The carrot and beetroot together give the drink a slightly sweeter base and a colour that sits somewhere between orange and deep red.
In Rajasthan, some households add a pinch of hing, asafoetida, to the ferment, much like this recipe. The hing adds a savoury depth that makes the drink taste more complex. Some also add a small piece of dried raw mango for extra sourness.
Down south, kanji is not a common part of traditional cooking, but in North Indian households settled in cities like Bangalore and Chennai, the recipe travels with the family and gets made the same way it was made back home, on the kitchen counter, covered with a piece of muslin, waiting patiently to turn sour.
This beetroot kanji recipe is the simple home version: one beetroot, a few spices, water, and time.
Preparation Tips for Best Results:
Use a glass or ceramic jar. Metal reacts with the acidic ferment and changes the flavour. Plastic can hold old smells and bacteria from previous batches that interfere with a fresh ferment.
Wash and peel the beetroot before cutting. A clean, peeled beetroot gives the drink a clearer colour and a slightly cleaner taste.
Normal water or slightly warm water both work here. Unlike the classic sun-ferment recipe that specifically calls for boiled and cooled water, this home method is flexible.
Cut the beetroot into thick sticks, not thin slices. Thick cuts work better because they release colour and flavour slowly as the drink ferments. Thin slices break down too fast and can make the drink too sour.
Crush the mustard seeds before adding them. Whole mustard seeds sit at the bottom and do very little. Lightly cracked seeds release their flavour into the water gradually and give kanji that sharp, pungent quality it is known for.
Cover the jar loosely, never airtight. Fermentation produces gas and a sealed jar will build pressure. A piece of muslin tied with a rubber band, or a lid resting on top without being screwed shut, is enough.
Taste it from day 2 onwards. In warm weather, kanji can be ready in 2 days. In cooler months, give it 3 to 4 days. The moment it tastes tangy and sharp with a good heat at the back of the throat, it is done.
If a thin white layer appears on top during fermentation, skim it off and continue. This is normal and harmless. If you ever see dark or fuzzy mould, which is uncommon with this recipe, discard the batch and start fresh.
Why This Recipe Works:
This Indian Probiotic Drink recipe works because every ingredient earns its place. The beetroot brings colour, natural sweetness, and the bacteria needed for fermentation.
The mustard brings the heat and sharpness that kanji is known for.
The black salt adds a mineral depth that regular salt cannot give.
The black pepper adds a quiet, building warmth.
The hing ties it all together and softens the rawness of the ferment.
The two-salt combination of regular salt and black salt is what makes this home version taste more layered than simpler recipes.
Regular salt draws out moisture from the beetroot and creates the brine. Black salt adds a sulphurous, slightly eggy mineral note that is an acquired taste but absolutely characteristic of proper North Indian kanji.
The method is also forgiving. You do not need a warm climate or a particular season. Room temperature fermentation works. Sunlight speeds it up but is not required.
That flexibility is what makes this recipe practical for any kitchen, anywhere in the country.
The First Time I Made Beetroot Kanji
I had heard about kanji for a while before I actually made it. Friends talked about it, I kept seeing it come up whenever someone mentioned gut health or traditional Indian drinks.
Everyone seemed to have a memory of it, a grandmother who made it, a winter batch sitting on a sunny windowsill, a glass before meals.
I had never tasted it growing up. So when I finally decided to try it, I was starting from scratch with no family recipe to fall back on.
I picked up a beetroot, gathered the spices, and put the jar together one morning.
Then I waited.
Checking it every day, giving it a stir, watching the water slowly turn from pale pink to a deep, vivid red. There was something satisfying about that colour change.
It told me something was happening in there even when I could not see it.
When I tasted it on day three, that first sip was sharper than I expected.
Tangy, a little salty, with a warmth at the back of the throat from the mustard. Nothing like anything I had drunk before.
But I liked it. And I noticed how light my stomach felt after a few days of drinking it in the morning.
That is really why I keep making it now.
Not because it tastes like something I grew up with, but because it makes me feel good and it is one of the simplest things you can put together in your kitchen.
And to my surprise, my daughter loves it too.
Serving Suggestions
Serve beetroot kanji chilled. Pour into a small glass and drink it on its own as a morning tonic or before a meal to prepare the stomach.
It pairs well with a light breakfast like poha or upma, where the tartness of the kanji balances the mild, starchy food on the plate.
During Holi, kanji is traditionally served as a welcome drink alongside fried snacks like gujiya and namak pare. The sharpness cuts through the richness of the fried food and makes the combination feel lighter.
You can also serve a small glass after a heavy lunch as a digestive, the way chaas or buttermilk is served in many Indian homes.
Do not forget to eat the fermented beetroot pieces. They taste wonderful as a quick pickle alongside roti or rice.
Storage Suggestions
Once the kanji has reached the tanginess you like, strain it through a fine sieve or muslin cloth into a clean glass bottle. The strained liquid goes into the fridge.
Store it in the refrigerator and consume within 7 to 10 days. The cold slows the fermentation significantly, so the taste stays consistent after straining.
When serving, always use a clean, dry spoon or pour directly from the bottle. Introducing moisture or food particles can shorten its shelf life.
If a thin white layer appears on the surface in the fridge, skim it off. The kanji underneath is fine. If you see dark or fuzzy mould at any point, discard the batch.
In warm climates, once the kanji has reached the right sourness, move it to the fridge promptly. Leaving it out too long after it is ready can push it past pleasant into aggressively sour.
The beetroot pieces you strain out can be kept in a separate small container in the fridge for 4 to 5 days and eaten as a pickle with meals.
Pro Tips for Perfect Beetroot Kanji
Choose a large, firm beetroot with deep red flesh and smooth skin. Avoid ones that feel soft or look shrivelled. Fresher beetroot has more natural sugar and ferments more reliably.
Use yellow mustard seeds for this recipe, not black. Yellow mustard gives kanji its rounded, warm sharpness. Black mustard, the kind used for tempering in south Indian cooking, is too pungent and tips the flavour in the wrong direction.
Crush the seeds lightly, not to a powder. A mortar and pestle works well. You want cracked, broken seeds that release flavour slowly over the fermentation period.
The pinch of hing matters. Do not skip it. It adds a savoury depth that makes the drink taste like something made with intention rather than just something left to ferment.
Do not overfill the jar. Leave a couple of inches of space at the top. The fermentation can cause the liquid to rise slightly, especially in warm weather.
Stir the jar gently every morning with a clean, dry spoon. This redistributes the bacteria and helps even fermentation throughout the jar.
If the fermentation is slow after 3 days, place the jar near a window with better light or in a warmer spot in the kitchen. Even a few degrees of extra warmth speeds things up considerably.
Do not add more water or fresh beetroot after the fermentation has started. This disrupts the bacterial balance and can cause uneven fermentation.
Taste it every day. The difference between day 2 and day 3 kanji is significant. Once you know what day 3 tastes like in your kitchen, you will never need to guess again.
If you are new to fermented drinks, start with half a glass per day. Let your gut adjust over a week before drinking a full glass daily.
Looking for Some More Recipes Like This:
Subscribe for More Deliciousness!
I hope you liked this recipe and are excited to try this Kanji Drink Recipe!
Subscribe to my email list to ensure you’re the first to get these recipes.
You’ll receive updates and new recipes delivered straight to your inbox.
It’s the best way to keep up with all the tasty things happening here. Don’t miss out. Subscribe today and join our community of food lovers!
No Spam, Just Food!
Basic Ingredients Used to Make Beetroot Kanji Drink:
Beetroot: Beetroot is the heart of this recipe. It gives the drink its deep red colour and its earthy sweetness. Choose a large, firm beetroot with no soft spots. The deeper the colour of the flesh, the more vivid your kanji will be.
Yellow Mustard Seeds: Yellow mustard seeds give kanji its most recognisable quality, that sharp, pungent warmth that sits at the back of the throat after every sip.
Lightly crushing the seeds before adding them helps them release their flavour into the water gradually. Whole seeds do very little. Use yellow, not black.
Salt and Black Salt: This recipe uses both regular salt and black salt, sendha namak or kala namak. Regular salt draws out moisture from the beetroot and creates the brine needed for fermentation. Black salt adds a mineral, slightly sulphurous depth that is characteristic of traditional North Indian kanji. Together, they give the drink a more layered flavour than a single salt alone.
Black Pepper: Black pepper adds a slow, building warmth that works alongside the mustard. It is subtle in the finished drink but you notice its absence if you leave it out. Use freshly crushed or coarsely ground pepper for the best effect.
Asafoetida (Hing): Just a pinch of hing goes into this recipe and it does a lot. It adds a savoury, almost umami-like depth that rounds out the sharpness of the mustard and the sourness of the ferment. It is also traditionally known to aid digestion, which makes it a fitting addition to a drink made for gut health.
Water: Use clean drinking water or boiled and cooled water for this recipe. Avoid using tap water directly as it can interfere with fermentation.
How to Make Beetroot Kanji Recipe:
This recipe needs about 10 minutes of hands-on time. After that, time and warmth do the work. You will find the full recipe with exact quantities in the recipe card below.
Prepare the Beetroot
Wash the beetroot thoroughly under running water. Peel it and cut it into thick sticks, roughly 2 inches long and half an inch wide. Set them aside.
Prepare the Spices
Lightly crush the yellow mustard seeds using a mortar and pestle or the flat of a heavy knife. You want cracked, broken seeds, not a fine powder. Measure out the salt, black salt, black pepper, and hing.
Assemble the Jar
Take a clean, large glass jar. Add the beetroot sticks. Add the crushed mustard seeds, salt, black salt, black pepper, and hing. Pour the water over everything until the beetroot is fully submerged. Stir gently with a clean spoon.
Ferment
Cover the jar loosely with a clean muslin cloth tied with a rubber band. Do not seal it airtight. Keep the jar at room temperature, or place it in a sunny spot during the day and bring it inside at night. Stir gently every morning.
Taste and Check
Start tasting from day 2. The kanji is ready when it tastes tangy and sharp with a pleasant heat. This usually takes 2 to 3 days in warm weather and up to 4 days in cooler months.
Strain and Serve
Strain through a fine sieve or muslin cloth into a clean glass bottle. Keep the fermented beetroot pieces separately as a pickle. Refrigerate the kanji and serve it chilled. You can also drink it immediately once it is ready, at room temperature.
Beetroot Kanji Recipe
Ingredients
- 1 beetroot, large washed, peeled, cut into thick sticks
- 1 tablespoon yellow mustard seeds lightly crushed
- 1 tablespoon salt
- 1 tablespoon black salt
- 1/2 tablespoon black pepper coarsely crushed
- 1 pinch asafoetida hing
- Water enough to fully submerge the beetroot (approximately 1 to 1.5 litres)
Instructions
- Wash and peel the beetroot. Cut into thick sticks, about 2 inches long.
- Lightly crush the yellow mustard seeds in a mortar and pestle. You want cracked seeds, not a fine powder.
- Take a clean wide-mouth glass jar that holds at least 1.5 litres.
- Add the beetroot sticks to the jar.
- Add the crushed mustard seeds, salt, black salt, black pepper, and hing.
- Pour water into the jar until the beetroot is fully submerged. Stir gently with a clean spoon.
- Cover the jar loosely. You can place the cap lightly on top without screwing it tight, or use a clean muslin cloth. Do not seal it airtight as the fermentation needs to breathe.
- Keep at room temperature for 2 to 3 days. You can place it in sunlight during the day and bring it inside at night.
- Stir gently every morning with a clean, dry spoon.
- Start tasting from day 2. When it tastes tangy, sour, and sharp with a good heat, it is ready.
- Strain through a fine sieve or muslin cloth into a clean glass bottle.
- Refrigerate and serve chilled. Eat the beetroot pieces as a pickle on the side.
Notes
Nutrition
Frequently Asked Questions About Beetroot Kanji Recipe:
What does beetroot kanji taste like?
Beetroot kanji tastes tangy, salty, and mildly spicy. The sourness builds over the fermentation days and the mustard gives it a sharp, pungent warmth. It is nothing like sweet beetroot juice. The black salt adds a mineral note that can be surprising the first time but becomes one of the most recognisable parts of the drink.
How long does beetroot kanji take to ferment?
In warm weather, beetroot kanji is ready in 2 to 3 days. In cooler months or a cold kitchen, it can take 3 to 4 days. The speed depends on the temperature of your kitchen and how much warmth or sunlight the jar receives. Taste it every day from day 2 so you catch it at the right sourness before it gets too sharp.
Does beetroot kanji need to be kept in sunlight?
Sunlight speeds up fermentation but is not required. Room temperature fermentation works well for this recipe. If you keep the jar in sunlight, bring it inside at night. In summer, room temperature is usually warm enough and the kanji ferments comfortably without any sun at all.
Can I skip the black salt in beetroot kanji recipe?
You can, but the flavour will be simpler. Black salt adds a mineral depth that is part of what makes traditional kanji taste the way it does. If you do not have it, use only regular salt and the drink will still be good. Just slightly less complex.
Can I add carrot to this recipe?
Yes. Black carrots work best and are the traditional choice for kanji. Red carrots also work. Cut them the same size as the beetroot sticks and add them to the jar together. The colour will be slightly less vivid than pure beetroot kanji and the flavour will be a little earthier.
How do I know when my beetroot kanji for gut health is ready?
The kanji is ready when the water has turned a deep red and tastes pleasantly sour and sharp on the tongue, with a noticeable heat from the mustard and pepper. If it still tastes like plain spiced water, it needs more time. Give it another day and taste again.
How much kanji should I drink per day?
Start with half a glass, about 100ml, especially if you are new to fermented drinks. Give your gut a week to adjust before moving to a full glass a day. Drinking too much too soon can cause bloating. More than one glass a day is generally not necessary.
Why did my kanji not ferment properly?
The most common reason is the quality of water used. Always use clean drinking water or boiled and cooled water. Another reason is a very cold kitchen with no warmth or light. Move the jar to a warmer spot and give it more time.
Can I eat the beetroot pieces after straining?
Yes, and I recommend it. The fermented beetroot sticks are tangy, lightly spiced, and taste very good as a side pickle with roti or rice. Keep them in a small airtight container in the fridge for up to 4 to 5 days.
Have you tried kanji before, or is this your first time?
If this is your first time making kanji, go with a small batch first, half the quantities in the recipe card. It helps you understand how fermentation behaves in your own kitchen before you commit to a larger jar. Once you know how your kitchen runs, scaling up is easy.
My Recommended Product:
If you enjoy making fermented drinks like kanji, pickle brines, or other home ferments, investing in a good wide-mouth glass jar makes the whole process much easier and more reliable.
A sturdy wide-mouth glass jar lets you add ingredients easily, stir without any trouble, and watch the colour change every day as your kanji ferments.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- Complete Kanji Fermentation Kit: Includes a 2L glass fermentation jar, airlock system, grommet lid, storage lid, recipe …
- Specialized Kanji Jar Lid with Airlock: Designed to release gas buildup while maintaining an oxygen-free environment for…
- High-Quality Fermentation Jar for Kanji: Made with durable, food-grade glass, this Kanji jar ensures safe and hygienic p…
You Might Also Want to Try:
Mango Lassi
Muskmelon Lassi – Cantaloupe-Yogurt Smoothie
Mango Mastani Recipe
Minty Watermelon Lemonade Recipe
Banana Milkshake Recipe – Quick & Creamy
Sattu Sharbat Recipe
If you liked this Kanji Drink Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.
Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.
So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.
Happy Cooking!!!
