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Kanji Probiotic Drink was more than just a seasonal beverage in my North Indian household it was a cherished winter ritual. Growing up, my grandmother would prepare this deep purple elixir on the windowsill, letting it soak in the sun while its distinct tangy aroma filled every corner of the house.
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She swore by the Kanji Probiotic Drink for its digestive benefits and always served it chilled alongside her famous kanji vada. As a child, I wasn’t a fan of its bold flavor sharp, spicy, and slightly sour but as I grew older, I began to appreciate not only its unique taste but also the centuries-old tradition behind it.
Today, I’m sharing that same recipe passed down through generations, adapted slightly to fit modern kitchens while preserving the authenticity and health benefits of this traditional Indian beet probiotic drink.
Table of Contents
Why Will You Like This Recipe?
This Kanji Probiotic Drink recipe is an easy-to-make, naturally fermented probiotic drink that supports gut health and digestion. It’s vegan, gluten-free, and packed with live cultures thanks to the fermentation process. Whether you’re new to fermented foods or a seasoned pro, this beetroot kanji recipe offers a unique way to boost your immunity and enjoy a refreshing, spiced beverage during cold months.
ANNONCE
Servings and Timing:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3–5 days (fermentation time)
- Servings: 8 servings
- Calories: Approx. 40 calories per serving
Kanji Probiotic Drink Recipe
Equipment
- Large glass jar or ceramic pot
- Clean cloth or muslin
- Spoon for stirring
Ingredients
- 2 medium carrots cut into thin sticks
- 1 medium beet cut into thin sticks
- 6 cups filtered water
- 2 tbsp mustard seeds coarsely ground
- 1 tbsp salt adjust to taste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder optional
Instructions
- Wash, peel (optional), and cut carrots and beet into thin sticks.
- Coarsely grind mustard seeds.
- In a large jar, combine vegetables, mustard powder, salt, chili powder and turmeric.
- Pour in filtered water and stir well to combine.
- Cover with clean cloth or muslin, secure with a band.
- Let ferment in a warm, sunny spot for 3–5 days, stirring once daily.
- Taste daily—when tangy, strain into bottles and refrigerate.
Notes
Notes to Make Kanji Vada
- Soak ½ cup urad dal (husked black gram) in water overnight or for 6 to 8 hours. After soaking, drain the water completely and rinse the lentils several times, draining well each time.
- In a blender or grinder, combine the soaked urad dal with 1 green chili, ½ tsp cumin seeds, a pinch of asafoetida (hing), 1-inch piece of ginger, and salt. Add only a small amount of water and grind into a thick, smooth batter that flows slowly.
- Heat oil for deep frying in a pan or kadai (wok) over medium heat. Carefully drop spoonfuls of the batter into the hot oil. Fry the vadas until they turn golden brown and crisp. Remove and drain on paper towels for a few minutes.
- Soak the fried vadas in water for 12–15 minutes. After soaking, gently press each vada between your palms to squeeze out excess water.
- Place the soaked vadas in the prepared kanji and refrigerate for a few hours or overnight to allow the flavors to meld. Serve the kanji vada chilled or cold.
Ingredients for Kanji Probiotic Drink
5–6 medium red carrots , peeled and chopped into sticks
2 small beetroots , peeled and chopped into wedges
8 cups filtered water , boiled and cooled to room temperature
2 tablespoons yellow mustard seeds (or 1 tbsp black mustard seeds), ground
2 teaspoons red chili powder (adjust to taste)
1 tablespoon black salt (or regular/pink salt)
Notes:
- If red carrots aren’t available, orange carrots work fine for your Kanji Probiotic Drink.
- Skip beets if preferred and add one extra carrot to maintain flavor in this traditional Indian beet probiotic drink.
- Use black mustard for a stronger, more pungent flavor.
- Always use boiled and cooled water to prevent unwanted bacteria growth.
Preparation Method for Kanji Probiotic Drink:
Step One: Prep the Vegetables and Spices
Start by washing, peeling, and cutting the carrots and beetroots into 1.5–2 inch sticks or batons. In a dry grinder or spice mill, grind the mustard seeds into a fine powder.
Step Two: Combine Ingredients in a Jar
Place the chopped vegetables into a clean, wide-mouth glass or ceramic jar. Add the ground mustard powder, red chili powder, and salt. Stir well to evenly distribute the spices.
Step Three: Add Water and Begin Fermenting
Pour the cooled boiled water over the mixture, making sure the vegetables are fully submerged. Cover the jar loosely with a lid or secure a piece of cheesecloth over the top with a rubber band to allow airflow while keeping contaminants out.
Step Four: Let It Ferment in Sunlight
Place the jar in a sunny spot indoors or outdoors for 2–5 days, depending on the strength of sunlight. Stir once daily with a clean wooden spoon or shake gently. The Kanji Probiotic Drink is ready when it turns sour and has a tangy, fermented flavor.
Step Five: Strain and Chill
Once fermented, strain the liquid and transfer it to bottles or jars. Store in the refrigerator for up to 5 days. Save the pickled carrots and beets they make a delicious condiment!
Kanji Probiotic Drink: Variations and Customizations:
- Add turnips or watermelon rind for extra texture and flavor.
- Swap red chili powder with cayenne for milder heat.
- For a sweeter version, add a few raisins or dates to the ferment.
- Try making Kanji Vada by soaking urad dal fritters in the drink overnight.
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Why Kanji May Support Weight Loss
As a naturally fermented, low-calorie beverage, Kanji Probiotic Drink may support weight management by improving digestion and balancing gut flora. Its high fiber content from vegetables and natural probiotics can help reduce bloating, enhance nutrient absorption, and promote satiety—making it a smart addition to a healthy lifestyle.
Top Benefits of Kanji Probiotic Drink
- Improves Digestive Health – Packed with beneficial bacteria that aid digestion.
- Boosts Immunity – Fermentation enhances bioavailability of vitamins and minerals.
- Detoxifies the Body – Beetroot helps cleanse the liver and improve blood circulation.
- Supports Metabolism – Spices like mustard stimulate metabolic activity.
- Low-Calorie Refreshment – Perfect for those watching their calorie intake.
Storage and Reheating:
- Storage: Keep the Kanji Probiotic Drink recipe refrigerated in a sealed bottle for up to 5 days.
- Reheating: Not typically reheated, but can be warmed slightly if desired. Do not boil.
- Pickled Vegetables: Store separately in a jar in the fridge for up to 2 weeks.
Tips and Additional Ideas:
- Use non-metallic utensils during preparation to avoid reacting with the ferment.
- For a deeper color and richer flavor, use black carrots if available.
- Always ensure jars and tools are sterilized before starting fermentation.
- Serve Kanji with ice cubes for a refreshing twist.
Nutrition Facts (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Total Fat | 1g |
| Saturated Fat | 1g |
| Sodium | 935mg |
| Potassium | 219mg |
| Carbohydrates | 7g |
| Fiber | 2g |
| Sugar | 3g |
| Protein | 1g |
| Vitamin A | 131% DV |
| Vitamin C | 4% DV |
| Iron | 6% DV |
| Calcium | 3% DV |
Frequently Asked Questions (FAQs):
1. What is a Kanji Probiotic Drink?
Kanji Probiotic Drink is a traditional Indian fermented beverage made primarily from carrots, beetroot, mustard seeds, salt, and water. It is known for its sour, salty taste and beneficial probiotics that support digestion and gut health.
2. Is Kanji a good probiotic?
Yes, Kanji is an excellent probiotic drink. The fermentation process encourages the growth of healthy bacteria, which helps improve digestion, boost immunity, and maintain a healthy gut flora.
3. Who should not drink Kanji Probiotic Drink?
People with certain digestive issues or those sensitive to fermented foods should consult a healthcare professional before consuming Kanji. Also, due to its salty content, individuals on a low-sodium diet or with hypertension should drink it in moderation.
4. Can we drink Kanji every day?
Kanji can be consumed daily but in moderation. Drinking too much fermented Kanji Probiotic Drink may cause stomach discomfort for some people, so it’s best to start with small amounts and observe how your body responds.
5. What does Kanji drink do?
Kanji helps aid digestion by providing beneficial probiotics, improves gut health, and can act as a natural detoxifier. It also contains antioxidants from beetroot and carrots, contributing to overall wellness.
6. How do I make a Kanji Recipe at home?
A simple Kanji Recipe involves crushing mustard seeds, chopping carrots and beetroot, and fermenting them in salted water for about a week in a sunny spot. Once fermented, strain the drink and refrigerate before consuming.
7. What is Indian Beet Probiotic Drink – Kanji?
Indian Beet Probiotic Drink – Kanji is a variation of Kanji made with beetroot alongside carrots. The beetroot adds a rich color and additional nutrients, making it a flavorful and healthy fermented beverage.
8. Is there a Beetroot Kanji Recipe?
Yes, the Beetroot Kanji Recipe is a popular variant of the Kanji Probiotic Drink, using beetroot to enhance color and flavor. The preparation process is similar—fermenting beetroot with mustard seeds, salt, and water.
9. Can I use other vegetables instead of carrots and beetroot in Kanji?
While traditional Kanji Recipe mainly uses carrots and beetroot, some people experiment with other root vegetables. However, carrots and beetroot provide the characteristic flavor and nutrients typical of Kanji Probiotic Drink.
10. How long does it take to ferment Kanji Probiotic Drink?
Fermentation usually takes between 3 days to one week depending on the temperature. Warmer conditions speed up fermentation, while colder environments may require a few extra days for the Kanji to develop its tangy probiotic flavor.
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Beetroot Kanji | Traditional Indian Probiotic Drink is more than just a winter staple—it’s a celebration of culture, wellness, and flavor. With this Kanji Drink Recipe , you’re not just making a beverage; you’re continuing a legacy. So go ahead, let the sun do its magic, and savor the goodness of nature’s probiotics.
