Beetroot Kanji is a traditional North Indian fermented drink, made with beetroot, carrots, crushed mustard seeds and spices. It has a striking deep red colour, a mildly sour taste from natural fermentation and a subtle heat from mustard and black pepper/ chili powder. This is India’s oldest probiotic rich drink, is refreshing , very gut friendly, very easy to prepare at home.
Kanji is popular during Holi and early summer so that it can ferment natural in sunlight. It is considered ideal for preparing the body for the seasonal shift.
Check out my Thandai recipe and Kanji vada recipe in this website.
Jump to:
What is Kanji?
Kanji is a traditional North Indian fermented probiotic drink made by submerging vegetables, classically black carrots, in spiced water and leaving the mixture to ferment naturally in sunlight. Over 3-5 days, naturally occurring lactic acid bacteria present on the vegetables begin fermenting the sugars in the vegetables (Beetroot/ carrot) into lactic acid. This drops the pH of the liquid, creating that signature sour, tangy and slightly pungent flavor that kanji is known for, making it a naturally probiotic-rich drink.
Think of it as India’s original Kombucha, except older, simpler one. Just sunlight, time and good ingredients. I have to say, it is an acquired taste for some, because of the strong mustard flavour. But for those who love fermented food, it is addictive.
Why Beetroot and carrots?
Kanji is traditionally made with black carrots (Kali gajar) which are native to North India and available during early spring. Since they are not widely available, beetroot and regular carrots are used. Same pigment, so, visually almost identical to original looks.
Beetroot Kanji Ingredients
Here are the ingredients needed to make Beetroot Kanji.
- Beetroot – Gives Kanji its gorgeous deep ruby colour.
- Carrots – I used Australian purple carrots. You can use regular carrots too.
- Mustard seeds – Crushed – Use yellow or black mustard seeds, powdered coarsely. Black mustard seeds are very strong in flavour and taste. So you can reduce if you want.
- Black salt – Kala namak – For flavour and it’s digestive properties
- Salt – Rock salt – To taste
- Asafoetida – For flavour, goes well with the fermented pungent flavour.
- Black pepper powder – Or Red chilli powder for a hint of spice.
- Water – Boiled & cooled or Filter water.
Please see the Recipe card below for quantities.
Instructions
Let’s see how to make Beetroot Kanji
- Peel the beetroot and carrots.
- Cut into strips/ batons, not too small as the pieces need to hold up for few days fermentation.
- In a clean glass jar, place the cut beetroot & carrots and add 1 teaspoon of kala namak, salt, 1 tablespoon of crushed mustard seeds, ¼ teaspoon of asafoetida/ hing and black pepper powder.
- Pour in 6 -7 cups of water. Use filter water or boiled, cooled water. Do not use chlorinated tap water.
- Mix well.
- Cover using a clean cotton cloth for the kanji to breath.
- Keep in sunlight everyday, without fail to avoid fungus formation.
- You should mix atleast once each day.
- After 3-5 days, it will ferment and have a slight pungent, sour smell, yet pleasant (like a mild pickle). The colour should be a deep, vibrant purple – red. Kanji is ready to serve. Keep tasting after 3 days. If you are satisfied with the taste, then you can refrigerate.
- You can enjoy the vegetables as such or eat with your meals like pickle.
- If you want you can filter and enjoy.
- Garnish with mint leaves for more added flavour.
You can serve Kanji at room temperature best or add just a little cold water to adjust the sharpness.
Substitutions & Variations
Carrots – You can use any variety and also if you are using kali gajar or purple carrots, reduce or skip beetroot , use more carrots. Black carrots give the most authentic, deep colored kanji.
Mustard – Yellow mustards are best to use as they are mild in taste. Black mustard seeds are more strong, slightly bitter too. So use just 1-2 teaspoon for the recipe.
Black pepper powder – Many recipes use ½ teaspoon Red chili powder for extra heat. Also balances the bitterness.
Radish – Some traditional recipes add a small piece of mooli in kanji.
You can add 3-4 slices of ginger and 2 slit green chilli for a twist in flavour.
Storage
Once kanji reaches your desired sourness, transfer it to refrigerator. Cold temperature slows fermentation and keeps it almost exactly that level. Anyways, you can keep it for a week or 10 days maximum.
As you drink you can also top up the jar with a little more water and a pinch salt, it will gently ferment. But make sure to discard if it smells unpleasant, has visible mould or tastes off.
Top Tip
I prefer to use non reactive material both for storing and the ladle to stir.
Always use clean, dry spoon for stirring.
Depending on the climate you live, the fermentation process may vary from 3 to 5 days. So keep an eye after 3 days. Taste and decide.
Do not forget to keep in sun and stir everyday at least once. Otherwise fungus will form and it all goes waste.
Crush Mustard seeds, do not powder finely.
My notes
The taste and flavour is strong, so not for everyone on the first sip. It is sour, pungent from the mustard and black salt. But it genuinely grows on you. By the second serving, you will find yourself wanting more.
Start with a small glass the first time, quarter cup. Your gut needs to adjust to the probiotics, especially if you are new.
FAQ
You can have 100 – 150 ml safely, it is really good for your gut health since it is naturally probiotic.
Using chlorinated water kills good bacteria in the kanji and prevent fermentation. Use boiled cooled drinking water or filter water. Also move the kanji to a sunny place to help fermentation process.
3-5 days, depending on the climate you live.
Both are fermented drink. But the fermentation process is completely different. Kanji uses natural lacto fermentation process while kombucha uses a SCOBY and it is a fermented tea.
Recipe card
Beetroot Kanji Recipe | Indian Probiotic Fermented Drink
Beetroot Kanji is a traditional North Indian fermented drink, made with beetroot, carrots, crushed mustard seeds and spices.
Equipments (Amazon Affiliate links)
Ingredients
- 1 Large Beetroot
- 2 Purple Carrots
- 1 tablespoon Mustard seeds crushed
- 1 teaspoon Black salt
- Rock salt to taste
- ¼ teaspoon Asafoetida
- ¼ teaspoon Black pepper
- 5 to 6 cups Water boiled and cooled
Instructions
-
Peel the beetroot and carrots. Cut into strips/ batons, not too small as the pieces need to hold up for few days fermentation.
-
In a clean glass jar, place the cut beetroot & carrots and add 1 teaspoon of kala namak, salt, 1 tablespoon of crushed mustard seeds, ¼ teaspoon of asafoetida/ hing and black pepper powder.
-
Pour in the water and mix well. Taste, adjust salt.
-
Keep in sunlight everyday, stirring each day without fail to avoid fungus formation. Cover using a clean cotton cloth for the kanji to breath.
-
After 3-5 days, Kanji will ferment and have a slight pungent and sour smell, yet pleasant (like a mild pickle). The colour should be a deep, vibrant purple – red. Kanji is ready to serve.
Video
