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Homemade Kanji Probiotic Drink in a glass jar surrounded by fresh carrots and beets, ready for fermentation.

Kanji Probiotic Drink Recipe

Kanji is a traditional Indian fermented drink made with carrots, beets, mustard seeds, and spices. Packed with probiotics, it supports digestion and gut health while offering a tangy and spicy flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Fermentation Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 glasses
Course: Beverage
Cuisine: Indian
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Carrots peeled and cut into sticks
  • 1 medium Beets peeled and cut into wedges
  • 5 teaspoons Yellow Mustard Seeds ground into a coarse powder
  • 1 teaspoon Turmeric Powder for color and flavor
  • 1 teaspoon Red Chili Powder adjust to taste
  • 1 teaspoon Black Salt for flavor
  • 2 liters Filtered Water

Equipment

  • Glass or Ceramic Jar For fermenting the Kanji.

Method
 

  1. Wash and peel the carrots and beets. Cut the carrots into 1-inch long sticks and the beets into thin wedges.
  2. Grind the yellow mustard seeds into a coarse powder and set aside.
  3. In a clean glass or ceramic jar, layer the carrots, beets, and mustard powder. Add turmeric, red chili powder, and black salt.
  4. Pour in the filtered water until the vegetables are fully submerged. Stir well to combine the spices and water.
  5. Cover the jar with a clean cloth and secure it with twine or a rubber band. Place it in direct sunlight for 2 to 5 days, stirring daily to ensure proper fermentation.
  6. Once the Kanji has reached your desired tanginess, transfer it to the refrigerator to stop the fermentation process.

Notes

Feel free to experiment with different vegetables or spice levels. If you prefer a milder version, reduce the chili powder or use other vegetables like radishes or turnips.