Beetroot Kanji, India's Answer To The West's Kombucha | Recipe To Make It At Home

Beetroot Kanji, India's Answer To The West's Kombucha | Recipe To Make It At Home

Kanji is a traditional North Indian fermented drink that is made by families across the country during the winter. It makes for a healthy yet tasty beverage that is brimming with nutrients and probiotics.

It can be made from black carrots or beetroots, mustard seeds, and water, and simply needs to be left in the sun to naturally ferment. Kanji is a tangy, earthy beverage that has long been celebrated as a winter staple across Punjabi and Rajasthani households.

Its popularity during the colder months isn't accidental. Winter provides the ideal climate for slow fermentation, allowing kanji to develop its signature sharp flavour and probiotic richness. Packed with gut-friendly bacteria, antioxidants, and essential nutrients, kanji supports digestion and strengthens immunity.

How to use the fermented vegetables?

Once the vegetables are used to make the kanji, what does one do with them? Throw them away? Eat it? Well, Chef Sneha Singhi Upadhaya took to Instagram and shared 4 different ways to use them up.

A post shared by Sneha Singhi Upadhaya (@snehasinghi1)

In the caption, she wrote, “They are full of lacto-fermented good bacteria, which means that they are great for the gut and digestion. They act like a natural pre-probiotic, feeding and supporting healthy gut flora."

Here's how you can use the nutrient-packed kanji vegetables:

Makes for a great pre-probiotic salad topping – just finely chop the veggies and mix them into a simple kachumber with lemon juice and salt.

Use the vegetable mix to make an instant raita – chop the veggies and stir into dahi with salt, red chilli powder and roasted jeera.

Make a super flavourful fermented chutney by blitzing the veggies with a spoon of kaanji, some green chilli, black salt, and lemon juice if needed.

You can also turn them into an instant vegetable achaar by adding a few ingredients like green chillies, methi seeds, coriander seeds, cumin seeds, mustard seeds, fennel seeds, turmeric, red chilli powder and mustard oil.

Recipe for Beetroot Kaanji (Fermented Beet Drink)

A post shared by Sneha Singhi Upadhaya (@snehasinghi1)

Ingredients

• Beetroot – 2 medium, peeled & thinly sliced

• Carrots – 1 medium, peeled & sliced

• Ginger – 1-inch piece, sliced

• Lemon – 1 small, sliced

• Yellow mustard powder – 1 ½ tbsp (coarsely ground)

• Hing (asafoetida) – 1 pinch

• Black pepper – ½ tsp (crushed)

• Salt – 1 tsp or to taste

• Water – about 1.5 to 2 litres (boiled & cooled to room temperature)

Method:

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Recipe by Chef and food content creator Sneha Singhi Upadhaya (@snehasinghi1)

Source: News18
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