Kanji Recipe – Probiotic Drink Made from Carrots & Beetroot
A traditional North Indian drink, Kanji is a probiotic beverage known for its unique tangy flavor and gut-boosting benefits. Made with the earthy flavors of carrots and beetroot, Kanji is fermented over a few days, which enhances its nutritional value, making it a great addition to your daily routine for a healthy gut. Rich in vitamins, antioxidants, and probiotics, this simple yet flavorful drink is perfect as a refreshing snack or a wholesome treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Purple Carrots | 2 (medium-sized) |
| Beetroot | 1 (medium-sized) |
| Mustard Powder (coarsely ground) | 2 tablespoons |
| Red Chilli Powder | 1 ½ teaspoons |
| Water | 10-12 cups |
| Salt | To taste |
Nutritional Information
This Kanji is a low-calorie drink packed with vitamin A from the carrots, folate, and fiber from beetroot. It’s also loaded with antioxidants and the fermentation process creates beneficial probiotics that promote healthy digestion.
| Nutrient | Approx. Value (Per Serving) |
|---|---|
| Calories | 15-20 kcal |
| Carbohydrates | 4g |
| Protein | 0g |
| Fat | 0g |
| Fiber | 1g |
| Vitamin A (from carrots) | 100% of the daily value |
| Vitamin C (from beetroot) | 10% of the daily value |
Preparation Time
- Prep Time: 0 minutes
- Cook Time: 5 minutes
- Total Time: 5 minutes
Servings
- Yield: 1 serving (can be scaled for more)
Cuisine
- North Indian
Course
- Snack
Diet
- Vegetarian
Instructions
Step 1: Prepare the Vegetables
To begin making your Kanji, start by washing and peeling the purple carrots and beetroot. Once cleaned, cut them into thick, long strips. The vegetables should be chopped into pieces that are large enough to release their flavors during the fermentation process but small enough to allow the liquid to absorb them efficiently.
Step 2: Season the Vegetables
Place the chopped carrots and beetroot into a large mixing bowl. Add the coarsely ground mustard powder, red chilli powder, and salt to the bowl. Stir these ingredients together thoroughly so that the vegetables are well-coated with the spices. The mustard powder provides the signature tanginess, while the red chili powder adds a bit of heat to balance the flavors.
Step 3: Add Water
Next, pour 10-12 cups of water into the bowl. The amount of water can vary depending on how concentrated or sharp you want your Kanji. If you prefer a sharper, more intense flavor, you may reduce the water, but for a milder taste, you can increase it. Stir everything well to dissolve the mustard powder and chili powder into the water.
Step 4: Fermentation Setup
Once the mixture is well combined, transfer the vegetable and spice mix into glass or ceramic jars. It’s important to use non-metallic containers to avoid any interaction with the fermentation process. Cover the jars with a muslin cloth, securing the cloth tightly around the rim with a thread. This cloth allows air to flow in, which is essential for fermentation, while keeping contaminants out.
Step 5: Fermenting the Kanji
Place the jars in a sunny spot for 3 to 4 days to ferment. The warmth of the sun will encourage the beneficial bacteria to grow and ferment the mixture. During the day, keep the jars in the sunlight, and at night, bring them inside to prevent over-fermentation. Each morning, uncover the muslin cloth, stir the Kanji, and then re-cover the jar tightly. This helps ensure that the fermentation process is even and prevents any scum from forming on the surface.
Step 6: Check for Fermentation
You will know your Kanji is ready when it develops a slightly sour taste, which signals the fermentation has taken place. After 3 to 4 days, the Kanji should be tangy, flavorful, and bubbly. At this point, strain the liquid through a fine sieve to remove the vegetable pieces.
Step 7: Serve and Enjoy
The strained liquid is your freshly made Kanji. Serve it chilled for a refreshing and healthy beverage that promotes gut health. The leftover pieces of carrots and beetroot can be spiced up and used as a tangy pickle, adding another layer of flavor to your meal.
Kanji is a perfect way to introduce a probiotic-rich drink into your diet, as it not only boosts digestion but also enhances the overall well-being of your family. Serve this probiotic drink alongside your meals, or enjoy it as a standalone refreshing snack.
Pro Tip: If you live in a cooler climate, you can still ferment Kanji indoors by placing the jar near a warm spot, like near a radiator or on top of the fridge. The fermentation time may be longer in colder temperatures.
