There’s something incredibly refreshing about sipping on a chilled glass of kanji in the summer. It’s tangy, slightly spicy, and packed with gut-friendly goodness. Traditionally made with black carrots, this age-old Indian fermented drink has been passed down through generations. But since black carrots aren’t always easy to find, we’re giving this classic a vibrant twist — with beetroot!
Beetroot Kanji is not only beautiful to look at with its deep ruby color, but it also works wonders for your digestion, skin, and overall health. Made with simple spices and natural fermentation, it’s a probiotic-rich drink that cools the body, strengthens immunity, and adds a natural glow to your skin.
In this post, we’re going to make a traditional super drink — Beetroot Kanji.
Now you might be wondering:
“Kanji? What’s that?”
Kanji is a tangy, slightly sweet, fermented drink that has been made in India for centuries.
Traditionally, it’s prepared using black carrots.
But since black carrots are not available all year round — and when your heart always asks for healthy choices — then what to do?
Simple — Beetroot to the rescue!
Kanji made from beetroot is just as delicious and beneficial.
Health Benefits of Beetroot Kanji:
- First and foremost — gut cleansing!
It helps flush out unwanted waste from the body. - Strengthens digestion and boosts good gut bacteria (probiotics).
(Your tummy will say — “Thank you so much!”
) - Beetroot is a fantastic detoxifier — it cleanses the liver, purifies the blood, and helps eliminate toxins from the body.
- Packed with antioxidants, fiber, Vitamin C, and iron, it strengthens immunity and keeps you fit.
- And the best part — it naturally cools the body and gives your skin a beautiful glow!
In short: A single glass brings health and glow together.
Now tell me — who can say no to so many benefits in one drink?
Ingredients
- Beetroot – 2 medium-sized
- Water – 4 cups (boiled and cooled)
- Black mustard seeds – ½ teaspoon
- Yellow mustard seeds – ½ teaspoon
- Cumin seeds – ¼ teaspoon
- Black peppercorns – 10
- Black salt – ¼ teaspoon
- Regular salt – to taste
Method
- Firstly, wash the beetroots thoroughly, peel them, and cut them into pieces.
- Now take a pan and add black mustard seeds, yellow mustard seeds, cumin seeds, and black peppercorns.
- Lightly roast them until fragrant (do not burn).
- Then coarsely grind the roasted spices using a traditional mortar and pestle or a mixer grinder. We can make this spice mix in a larger quantity and store it for future use..
- Now prepare kanji, take a glass jar or ceramic jar (don’t use stainless steel jar)
- Now pour in the 4 cups of boiled and cooled water.
- Add the freshly ground spice mix, salt to taste, and ¼ teaspoon black salt, beetroot pieces.
- If you like, you can also add a pinch of red chili powder for extra flavor.
- Now cover the jar with a cloth or loosely place the lid (do not seal tightly — a little air is needed for fermentation).
- Place the jar in sunlight. (Even Kanji loves getting some sunshine!
️) - Stir it gently once a day. In warm weather, it usually ferments in 2–3 days; in cooler weather, it may take 4–5 days.
- After about 3 days, you’ll notice a tangy, slightly sweet aroma — this means the Kanji is ready!
- Have one glass on an empty stomach in the morning, or 30 minutes before meals.
