Beetroot Kanji Recipe

Beetroot Kanji is a traditional North Indian fermented probiotic drink made with raw beetroot, mustard seeds, and simple spices. Tangy, earthy, and good for gut health.

Course Drinks

Cuisine North Indian

Keyword Beetroot Kanji Recipe

Prep Time 10

Fermentation Time 3

Servings Glasses

Calories 26kcal

Author Puja

Equipment

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

Peel the beetroot before cutting for a cleaner colour and taste.

Use yellow mustard seeds, not black.

Use clean drinking water or boiled and cooled water.

In warm weather, kanji may be ready in 2 days. In cooler months, allow 3 to 4 days.

If you do not have access to sunlight, keep the jar in the warmest spot in your kitchen.

It will still ferment well, just allow an extra day or two.

If a thin white layer forms on top during fermentation, skim it off. This is normal.

Discard the batch if you see dark or fuzzy mould.

Store in the refrigerator and consume within 7 to 10 days.

Always use a clean, dry spoon when serving.

Start with half a glass per day if you are new to fermented drinks.

Nutrition