Recipes — Beetroot
Beet, Amla & Potato Kanji
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...
Beet-Carrot Kanji
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...