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, flavourful way to bring a tangy, nourishing touch to your daily routine — a perfect winter tonic for your gut.
Ingredients
For a 2 L 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 (10 g), finely chopped
- 2 tbsp black mustard seeds (coarsely crushed, 16–18 g)
- 1½ tbsp sea salt (15–20 g)
- ½ tsp red chilli powder (1 g)
- Kanji Spice Mix — 1 sachet (optional; replaces the mustard, salt & chilli above) ↗
Equipment
- 2 L glass fermentation jar
- Grommet lid and airlock
Method
Prepare the vegetables
Wash the carrots and beetroot thoroughly and cut into sticks about 3 inches long and ¼ inch thick. Chop the ginger finely. Keep the skins on the carrot and beetroot — they naturally help kickstart fermentation.
Sterilise the jar
Wash your 2 L fermentation jar with hot water and let it air dry completely.
Combine ingredients
Add the beetroot, carrot sticks, and ginger to the jar. Sprinkle in the mustard, chilli powder, and salt (or the Kanji Spice Mix). Pour in the filtered water and stir gently. Leave about 2 inches of headspace for the gases that build during fermentation.
Seal with an airlock
Secure the jar with a grommet lid and airlock. Fill the airlock halfway with clean water so gases can escape without letting 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 Day 3 — it should be tangy and slightly sour. Continue fermenting if you prefer a stronger flavour.
Strain and store
Once fermented to your liking, strain the liquid into clean bottles and refrigerate. Serve chilled.
Watch the walkthrough
Notes & variations
- Fermentation speed: warmer climates ferment faster; check daily after Day 3.
- Salt ratio: use 2–3% of total water weight for ideal balance.
- Airlock lid: reduces contamination risk and allows natural gas release.
- Colour deepens: the mix turns a rich magenta as it ferments — a sign it's working well.
- Storage: refrigerate and consume within 10 days for the best flavour and gut benefits.
Beet-Carrot Kanji is the perfect blend of earthy sweetness and zesty spice — nourishing your gut while delighting your taste buds. A traditional North Indian ferment that's simple to make, beautifully coloured, and naturally probiotic.
