This Tangy Beetroot Kanji Drink Could Be Your Gut’s New Best Friend

Fermented foods have long been valued for supporting digestion, and beetroot kanji is one such traditional Indian drink that is making a comeback. Made with beetroot, spices, and water, this tangy beverage develops its characteristic flavor through natural fermentation. Besides being refreshing, it can also help support a healthy gut microbiome when consumed as part of a balanced diet.

What Is Beetroot Kanji?

Beetroot kanji is a fermented drink traditionally prepared in North India, especially during the cooler months. It combines beetroot, water, mustard seeds, and spices, which are left to ferment naturally for a few days. The result is a vibrant, slightly sour drink with a distinctive earthy taste.

Ingredients

• 2 medium beetroots, washed and peeled
• 1 litre drinking water
• 2 tablespoons coarsely ground black mustard seeds
• 1 teaspoon red chilli powder (optional)
• 1 teaspoon rock salt or regular salt
• Glass jar with a lid

How to Make Beetroot Kanji

Step 1: Prepare the Beetroot

Cut the beetroots into thin sticks or small cubes. Smaller pieces help the fermentation process and release more flavor into the water.

Step 2: Mix the Ingredients

Add the beetroot pieces to a clean glass jar. Pour in the water and add the mustard seeds, salt, and red chilli powder. Stir well.

Step 3: Ferment Naturally

Cover the jar loosely and keep it in a sunny spot or at room temperature for 3 to 5 days. Stir the mixture once daily using a clean spoon.