Beet-Carrot Kanji is a vibrant fermented drink deeply rooted in North Indian winter traditions. Combining the earthy sweetness of beetroot and carrots with a mild spice kick, this probiotic-rich beverage supports gut health, improves digestion, and strengthens immunity. It’s an easy, flavorful way to bring a tangy, nourishing touch to your daily routine — a perfect winter tonic for your gut.
Ingredients (for a 2L Fermentation Jar)
- 1.5 L filtered water (boiled and cooled)
- 1 black or red carrot (about 100–125 g), cut into sticks (3 inches long, ¼ inch thick)
- 1 medium beetroot (75–100 g), cut into sticks
- 1 inch ginger piece (10 g), finely chopped
- 2 tbsp black mustard seeds (coarsely crushed, 16–18 g)
- 1½ tbsp sea salt (15–20 g)
-
½ tsp red chili powder (1 g)
Don’t want to measure each spice separately?
Replace all the spices with 1 packet of Gutbasket Kanji Spice Mix — perfectly blended for the traditional bold, tangy flavor.
Get the Kanji Spice Mix here.
Note: Keep the skins on carrots and beetroot — they naturally help kickstart fermentation.
Instructions
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Prepare the Vegetables
Wash carrots and beetroot thoroughly. Cut them into sticks, about 3 inches long and ¼ inch thick. Chop ginger finely. -
Sterilize the Jar
Wash your 2L fermentation jar with hot water and allow it to air dry completely to ensure a clean environment for fermentation. -
Combine Ingredients
Add the beetroot, carrot sticks, and chopped ginger into the jar. Sprinkle in the mustard, chili powder, and salt (or Gutbasket Kanji Spice Mix). Pour in the filtered water and stir gently to combine. Leave about 2 inches of headspace at the top of the jar to allow room for gases to build during fermentation. -
Seal with an Airlock
Secure the jar with an airlock lid. Fill the airlock halfway with clean water so gases can escape safely without letting any air or contaminants in. Daily Shake. Shake the jar gently once a day to keep the mixture active and evenly fermenting. -
Ferment for 3–5 Days
Keep the jar in a warm, shaded place (around 25–30°C). Taste after 3 days — it should turn tangy and slightly sour. Continue fermenting if you prefer a stronger flavor. -
Strain and Store
Once fermented to your liking, strain the liquid into clean bottles and refrigerate. Serve chilled for a refreshing probiotic drink.
Tips & Notes
- Fermentation Speed: Warmer climates ferment faster; check daily after Day 3.
- Salt Ratio: Use 2–3% of total water weight for ideal fermentation balance.
- Airlock Lid: Reduces risk of contamination and allows natural gas release.
- Color Deepens: The mix turns a rich magenta as fermentation progresses — a sign it’s working well.
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Storage: Refrigerate and consume within 10 days for the best flavor and gut benefits.
Final Thoughts
Beet-Carrot Kanji is the perfect blend of earthy sweetness and zesty spice, nourishing your gut while delighting your taste buds. This traditional North Indian ferment is simple to make, beautifully colored, and naturally probiotic.
