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Homemade Kanji

Kanji is a probiotic-rich Indian fermented beverage made with beetroot, carrots, ginger, mustard seeds, and fenugreek seeds. This bold, tangy drink develops a deep purple color and complex flavor through a simple fermentation process that requires minimal hands-on time.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Beverage
Cuisine: Indian
Calories: 12
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 medium beetroots peeled and chopped into small pieces
  • 3 medium carrots peeled and chopped into small pieces
  • 3 to 4 tablespoons fresh ginger peeled and chopped
  • 2 tablespoons yellow or black mustard seeds
  • 1 tablespoon methi fenugreek seeds
  • 2 to 3 dried red chilies or 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons fine sea salt
  • 2 liters filtered or boiled and cooled water

Equipment

  • 1 large glass jar (at least 2 liters or 64 ounces)
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Clean cloth or coffee filter
  • Rubber band or kitchen string
  • Strainer or fine mesh sieve
  • Glass bottles for storage

Method
 

  1. Wash the glass jar thoroughly with hot water and let it air dry completely.
  2. Peel and chop the beetroots and carrots into small, roughly half-inch pieces.
  3. Peel and chop the fresh ginger into small pieces.
  4. Layer the beetroots, carrots, ginger, mustard seeds, fenugreek seeds, dried chilies, and turmeric powder into the jar.
  5. Dissolve the salt in the filtered or cooled boiled water, stirring until fully dissolved to make the brine.
  6. Pour the brine over the vegetables and spices, ensuring all solids are fully submerged under the liquid.
  7. Cover the jar loosely with a clean cloth or coffee filter and secure it with a rubber band or string.
  8. Place the jar in a warm spot (68–75°F) away from direct sunlight and let it ferment for 3 to 5 days.
  9. Check daily for small bubbles rising through the liquid and a tangy aroma developing; begin tasting on day 3.
  10. When the flavor is tangy and spicy to your liking, pour the liquid through a fine-mesh sieve into clean bottles, discarding the solids.
  11. Seal the bottles and refrigerate; the kanji will continue to develop subtle complexity and stays good for up to three weeks.

Notes

Keep the kanji refrigerated and consume within three weeks. Save a tablespoon of liquid and vegetable solids to jumpstart your next batch for faster fermentation.