Beet, Amla & Potato Kanji is a bold and nourishing North Indian ferment that brings together earthy beetroot, tangy amla, and mild raw potato for a one-of-a-kind probiotic drink. This traditional recipe not only enhances digestion and supports gut flora but also boosts vitamin C and natural detoxification. It’s an unconventional yet delightful blend — colorful, tangy, and deeply refreshing.
Ingredients (for a 2L Fermentation Jar)
- 1.5 L filtered water (boiled and cooled)
- 1 medium beetroot (about 150 g), unpeeled and cut into thick strips (2–3 inches long, ¼ inch thick)
- 1 amla (Indian gooseberry), cut into small pieces (25 g)
- 1 small raw potato (75 g), cubed into 1-inch pieces
- 3–4 tsp mustard seeds (coarsely ground, 10–12 g)
- 1½ tbsp black or sea salt (15–20 g)
Don’t want to measure each spice separately?
Replace all the spices with 1 packet of Gutbasket Kanji Spice Mix — perfectly blended for authentic tang and flavor.
Get the Kanji Spice Mix here.
Note: Keeping the beetroot skin on helps fermentation start naturally and adds beneficial microbes.
Instructions
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Prepare the Ingredients
Wash beetroot, amla, and potato thoroughly. Cut them as directed, keeping the beet unpeeled for natural probiotics. -
Sterilize the Jar
Clean your 2L fermentation jar with hot water and let it air dry to remove any impurities or moisture. -
Combine Everything
Add beetroot strips, amla pieces, and potato cubes into the jar. Sprinkle mustard seeds and salt (or Gutbasket Kanji Spice Mix) evenly. Pour in filtered water and stir gently. -
Seal and Set
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out. -
Daily Shake
Shake the jar gently once every day to keep the vegetables mixed and encourage even fermentation. -
Fermentation Time
Place the jar in a warm, shaded spot (25–30°C). Let it ferment for 3–5 days. Begin tasting after Day 3 — it should develop a tangy, slightly sour flavor. -
Strain and Store
When the Kanji reaches your preferred tanginess, strain the liquid into clean bottles. Discard or reuse the solids in salads. Refrigerate the drink and serve chilled.
Tips & Notes
- Flavor Balance: The combination of beet and amla gives a refreshing tang; potato adds subtle starchiness and depth.
- Salt Ratio: Maintain 2–3% of total liquid weight for ideal fermentation.
- Airlock Advantage: Prevents unwanted bacteria and mold formation.
- Temperature: Fermentation happens best between 25–30°C.
- Storage: Once fermented, refrigerate and consume within 7–10 days.
Final Thoughts
Beet, Amla & Potato Kanji is a powerful, nutrient-rich ferment that blends earthy, tangy, and subtle flavors beautifully. It’s loaded with probiotics, vitamin C, and antioxidants — making it a vibrant addition to your gut health routine.
For ease and consistency, Get the GutBasket Kanji Making Kit — your all-in-one setup with our perfectly blended GutBasket Spice Mix and GutBasket Ferment Boost for bold, authentic Kanji in every batch.
