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PROBIOTIC KANJI
ABC Kanji (Apple Beetroot Carrot Kanji)
A vibrant kanji made with apple, beetroot and carrot — naturally fermented into a tangy, refreshing probiotic drink for everyday gut support.
Ingredients
Everything you need.
- 1.5 L filtered water (boiled and cooled)
- 100 g apple, cut into sticks (skin on)
- 100 g beetroot, cut into sticks (skin on)
- 100 g carrot, cut into sticks (skin on)
- 2 tbsp mustard seeds, coarsely ground (~16–18 g)
- 1½ tbsp sea salt (~15–20 g)
- 1 tsp black pepper (~2 g)
- A pinch of asafoetida (hing)
Method
Step-by-step.
- Prepare the ingredients. Wash the apple, beetroot and carrot well and cut into long sticks of similar size, keeping the skins on for natural fermentation support.
- Sterilise the jar. Clean a 2 L fermentation jar with hot water and let it dry completely.
- Combine. Add the fruit and vegetable sticks to the jar with the salt and spices (or one sachet of GutBasket Kanji Spice Mix). Pour in the filtered water and stir gently, leaving about 2 inches of headspace.
- Seal. Close with a grommet lid and airlock, filling the airlock halfway with water.
- Shake daily. Gently shake or stir once a day to distribute the spices and support an even ferment.
- Ferment. Keep in a warm, shaded spot (25–30°C) for 3–5 days, tasting from day 3, until tangy, lightly sour and fruity.
- Strain & store. Strain into clean glass bottles and refrigerate. Enjoy chilled; the fermented sticks can be eaten or composted.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Shortcut: swap the loose spices for one sachet of GutBasket Kanji Spice Mix.
- Optional: add a little GutBasket Ferment Boost for a more active, consistent ferment.
- Apple adds natural sweetness and a softer acidity.
- Keep everything submerged under the brine during fermentation.
- Storage: refrigerate after fermentation and drink within 7–10 days for the best flavour.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
