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. It enhances digestion, supports gut flora, and boosts vitamin C and natural detoxification — an unconventional yet delightful blend that's colourful, tangy, and deeply refreshing.
Ingredients
For a 2 L 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)
- Kanji Spice Mix — 1 sachet (optional; replaces the mustard & salt above) ↗
Equipment
- 2 L glass fermentation jar
- Grommet lid and airlock
Method
Prepare the ingredients
Wash the beetroot, amla, and potato thoroughly and cut as directed, keeping the beetroot unpeeled for natural probiotics.
Sterilise the jar
Clean your 2 L fermentation jar with hot water and let it air dry to remove any impurities or moisture.
Combine everything
Add the beetroot strips, amla pieces, and potato cubes to the jar. Sprinkle the mustard seeds and salt (or the Kanji Spice Mix) evenly. Pour in the 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.
Ferment
Place the jar in a warm, shaded spot (25–30°C) and let it ferment for 3–5 days. Begin tasting after Day 3 — it should develop a tangy, slightly sour flavour.
Strain and store
When the kanji reaches your preferred tanginess, strain the liquid into clean bottles (the solids are great in salads). Refrigerate and serve chilled.
Watch the walkthrough
Notes & variations
- Flavour balance: beet and amla give 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 mould formation.
- Temperature: fermentation happens best between 25–30°C.
- Storage: once fermented, refrigerate and consume within 7–10 days.
Beet, Amla & Potato Kanji is a powerful, nutrient-rich ferment that blends earthy, tangy, and subtle flavours beautifully — loaded with probiotics, vitamin C, and antioxidants, a vibrant addition to your gut-health routine.
