How to Make Traditional Kanji (Fermented Carrot-Beet Drink)

Kanji is a tangy, probiotic-rich fermented drink rooted in traditional North Indian cuisine. Made with carrots, beetroot, mustard, and natural spices, it’s not only flavorful but also great for gut health. This easy homemade recipe brings the vibrant taste of North India to your kitchen — perfect for a refreshing, healthy treat.

🥕 Ingredients (for a 2L Fermentation Jar)

• 1.8 L filtered water (1800 g)
• 1 medium carrot (100–125 g), cut into sticks
• ½ medium beetroot (75–100 g), cut into sticks
• 1 tbsp mustard seeds (8–10 g, coarsely ground)
• ½ tsp red chili powder (1–1.5 g)
• 14–21 g salt (1–1.5 tbsp, depending on taste)
• ½ tsp turmeric powder (optional, ~1.5 g)

Don’t want to measure each spice separately?
You can replace all the spices with our ready-to-use Kanji Spice Mix — perfectly blended for a bold, traditional flavor.
👉 Get the Kanji Spice Mix here

Note: Keep the skin on carrots and beetroot — they contain natural good bacteria that help fermentation.

🧂 Instructions

1. Prepare the Vegetables

Wash the carrots and beetroot thoroughly. Cut them into thin sticks, about 2–3 inches long. Keep the skin on for better fermentation.

2. Sterilize the Jar

Clean your 2L fermentation jar with hot water and let it air dry completely. This reduces the risk of contamination.

3. Combine Ingredients

Place the carrot and beetroot sticks in the jar. Add mustard seeds, chili powder, salt, and turmeric (or your Kanji Spice Mix). Pour in the filtered water and stir gently to mix the spices and dissolve the salt.

4. Seal with an Airlock

Close the jar with an airlock lid. Make sure the water level in the airlock is correct so that gases can escape during fermentation without letting contaminants in.

5. Daily Shake

Shake the jar gently once a day to keep ingredients mixed and evenly fermenting. Avoid shaking too vigorously.

6. Let It Ferment

Place the jar in a warm, shaded spot (ideally 25–30°C or 77–86°F). Let it ferment for 3–5 days. Begin tasting from Day 3 — the kanji should develop a tangy, slightly sour flavor. If not, let it ferment longer and taste daily.

7. Strain and Store

Once you’re happy with the flavor, strain the liquid into clean bottles or jars. Discard or snack on the fermented veggies. Refrigerate the kanji to slow fermentation and serve it chilled.

💡 Tips & Notes

• Salt Ratio: Use 2% salt (14 g) for a mild brine or 3% (21 g) for a stronger, tangier flavor.
• Airlock Lid: Helps naturally release gases, so no need to open the jar daily.
• Fully Submerged Veggies: Ensure vegetable sticks stay below the liquid surface to prevent mold.
• Fermentation Time: Warmer temperatures speed it up; cooler temps slow it down.
• Storage: Once fermented, refrigerate and consume within 7–10 days for best taste.

✅ Final Thoughts

With just a few ingredients and a bit of patience, you can enjoy a batch of homemade, tangy, probiotic kanji that supports gut health and tastes amazing. Try variations with raw mango or turnip for a seasonal twist!

Want to simplify your next batch? Check out our all-in-one Kanji Spice Mix — pre-measured and perfectly balanced for authentic flavor.