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Beetroot Kanji

Beetroot kanji is a traditional Indian fermented drink that transforms simple beets into a probiotic powerhouse bursting with complex flavors and natural fizz.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Drinks and Beverages
Cuisine: Indian
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 grams about 4 medium beets beetroots, peeled and cut into thin sticks or cubes
  • 1 tablespoon black salt kala namak, or regular sea salt if unavailable
  • 2 dried whole red chili peppers or 1 teaspoon red chili powder
  • 1/2 teaspoon mustard seeds
  • 1- inch piece ginger thinly sliced
  • 1 liter filtered water about 4 cups

Equipment

  • 1-liter glass jar with a wide mouth
  • Cutting board
  • Sharp knife
  • Wooden spoon or chopstick for stirring
  • Cheesecloth or clean kitchen cloth
  • Rubber band or jar ring
  • Fine mesh strainer
  • Glass bottles for storing finished kanji

Method
 

  1. Wash the 1-liter glass jar thoroughly with hot soapy water, rinse well, and air dry completely.
  2. Peel the beetroots and cut them into thin sticks or small cubes to speed fermentation.
  3. In a small bowl, combine black salt, mustard seeds, dried chili peppers, and sliced ginger; mix well.
  4. Layer half of the beet pieces in the jar, sprinkle half of the spice mixture, then add remaining beets and top with the rest of the spices.
  5. Pour filtered room-temperature water into the jar until the beets are submerged and the liquid is 1 inch below the rim.
  6. Use a clean wooden spoon or chopstick to stir the mixture for 30 seconds to distribute the salt and spices evenly.
  7. Cover the jar opening with cheesecloth or a clean kitchen cloth and secure with a rubber band or jar ring to allow airflow.
  8. Place the jar at room temperature (65–75°F) away from direct sunlight and ferment undisturbed for 3 to 5 days.
  9. After 2 to 3 days, check for tiny bubbles rising and a tangy aroma to confirm active fermentation.
  10. On day 3, taste a small sample; if the flavor is too mild, continue fermenting 1–2 more days until desired tanginess is reached.
  11. Once fermentation is complete, strain the liquid through a fine mesh strainer into a clean bowl, discarding the solids.
  12. Transfer the strained kanji into clean glass bottles, seal tightly, and refrigerate immediately; serve chilled.

Notes

Store finished kanji in the refrigerator for up to 3 weeks; use the strained beet solids as a spicy side dish if desired.