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GOGO Magazine > Blog > Food > HEALTHY RECIPES | Beetroot Kanji
Food

HEALTHY RECIPES | Beetroot Kanji

Nimrata Kaur
Last updated: 2022/03/20 at 9:24 PM
Nimrata Kaur Published March 20, 2022
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Kanji is a simple 4 ingredient fermented drink made around the time of Holi every year in parts of Northern India. It can be made using black carrots and beetroots depending on the availability. It’s also called Indian Kombucha and is a great digestive probiotic! An interesting aspect is the by-product of the kanji process, the fermented chunks of beetroot or carrots which make for a delicious pickle!

Contents
Here’s the recipe: Ingredients:Instructions:


Here’s the recipe:


Ingredients:

  • 15g yellow mustard seeds
  • 15g low sodium salt
  • 5g red chillies (you can use dried/powdered)
  • Hot drinking Water 1.5 litres
  • 1 larger beetroot, peeled chopped

Instructions:

  • Grind the mustard seeds, salt and chillies into a fine powder.
  • Add to hot water along with chopped beetroot.
  • Transfer to glass bottles/jar to ferment in sun for 2-3 days.
  • Agitate the mixture daily using a wooden spoon.
  • You may remove the beetroot pieces on end of 2nd day to use as pickle.
  • The drink is ready after mixture turns bright red and mustard seeds rise to top indicating that vegetable sugars have turned acidic.
  • Refrigerate the mixture after it has fermented.

Enjoy chilled!

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Nimrata Kaur March 20, 2022 March 20, 2022
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By Nimrata Kaur
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Hi , i’m Nimrata. I am a doctor by profession and a die hard foodie! I love creating healthier versions of regular recipes and sharing my love for good food with everyone. In my free time i enjoy reading , writing poetry and experimenting in the kitchen.
1 Comment 1 Comment
  • Anirudh Chandel says:
    March 18, 2022 at 10:42 pm

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