Beetroot Kanji is a vibrant, tangy, fermented Indian drink traditionally consumed in winter. This probiotic-rich beverage is delicious and packed with numerous health benefits. Made from simple ingredients like beetroot, mustard seeds, and spices, it aids digestion, boosts immunity, and detoxifies the body. If you’re looking for a refreshing drink that’s tasty and nutritious, this Beetroot Kanji Recipe is perfect.

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Why Will you LOVE… This Recipe!

Chef Yogi

You’ll love kanji for its incredible health benefits and refreshing taste. It’s packed with probiotics that enhance digestion, boost immunity, and support gut health. Kanji also acts as a natural detoxifier, helping flush out toxins from the body. Rich in antioxidants, it improves skin health and vitality. With its low calorie and high fiber content, kanji is also a great aid for weight management. It’s a delicious and nutritious drink!

History of Kanji

Kanji, a traditional fermented drink from North India, has a rich history dating back centuries. Its origins can be traced to ancient Ayurvedic texts, indicating its long-standing presence in Indian culture. Historians believe the earliest mentions of kanji date back to records from the Indus Valley civilization, highlighting its ancient roots.

Kanji is primarily made and consumed during winter for several reasons:

Seasonal availability: The drink is traditionally made with black carrots, which are typically harvested in winter.
Health benefits: Kanji is beneficial for boosting immunity and maintaining gut health during the cold season when the body is more susceptible to illnesses.
Warming properties: Mustard in kanji helps keep the body warm during the cold winters in North India.
Tradition: Preparing kanji has become a winter tradition for many households in India. It is often associated with festivals like Holi, which marks the end of winter.
Fermentation process: The cooler temperatures of winter provide ideal conditions for the natural fermentation process that kanji requires.

Understanding the Science Behind Kanji Fermentation

Kanji fermentation is a fascinating process that leverages natural microorganisms to transform simple ingredients into a nutritious probiotic drink. This fermentation primarily involves lactic acid bacteria (LAB), such as Lactobacillus species, which convert sugars in vegetables like carrots and beets into lactic acid. This biochemical transformation imparts a tangy flavor and enhances the drink’s probiotic properties, supporting gut health and digestion. The fermentation process typically involves a decrease in pH, reaching levels between 3.5 and 4.0, which inhibits harmful bacteria and preserves the drink. Additionally, kanji fermentation increases the bioavailability of antioxidants and phenolic compounds, further boosting its nutritional benefits.

Health Benefits of Beetroot Kanji Recipe

Beetroot kanji is more than just a flavorful, tasty drink; it has health benefits.

Probiotic Power: Rich in probiotics, it improves gut health and digestion.
Boosts Immunity: It is High in antioxidants and vitamins that strengthen immunity.
Detoxification: Helps flush out toxins from the body.
Improves Blood Circulation: Beetroot enhances blood flow due to its high nitrate content.
Anti-inflammatory Properties: Reduces inflammation and promotes overall well-being.

Regularly consuming this homemade beetroot kanji can enhance your digestive health and immunity.

Beetroot Kanji: Photo Gallery

Tips for the Perfectly Fermented Beetroot Kanji Recipe

Achieve perfect fermentation by following these tips:

Use sterilized glass jars to prevent contamination.
Cut beetroot cubes evenly for consistent fermentation.
Ensure daily stirring to prevent mold growth.
Maintain hygiene throughout the preparation process.

Common Mistakes to Avoid in Beetroot Kanji Recipe

Avoid these common mistakes while preparing your kanji:

Not cleaning jars properly, leading to contamination.
Using chlorinated water that hinders fermentation (use filtered water).
Skipping daily stirring causes uneven fermentation or mold formation.
Over-fermenting beyond the recommended days results in an overly sour taste.

Keeping these points in mind ensures a successful batch every time.

Storage and Shelf Life of Beetroot Kanji

Proper storage ensures freshness and longevity:

Refrigerate immediately after straining into airtight glass containers.
Consume within 12–15 days for optimal freshness.
Shake or stir gently before serving, as natural sediments may settle at the bottom.

Following these guidelines preserves taste and probiotic benefits effectively.

FAQs about Beetroot Kanji Recipe

What is beetroot kanji good for?
Beetroot kanji improves digestion, boosts immunity, detoxifies the body, enhances blood circulation, and provides anti-inflammatory benefits.

Can I use regular salt instead of pink Himalayan salt?
Yes! Regular rock salt works perfectly fine as an alternative.

How long does beetroot kanji last?
Appropriately stored in refrigeration, it stays fresh for up to 12–15 days.

Can I skip asafoetida (hing)?
Yes! Asafoetida enhances flavor but can be skipped if unavailable without affecting fermentation significantly.

Why is my kanji not fermenting properly?
Possible reasons include using chlorinated water or improper hygiene conditions during preparation; ensure filtered water usage and cleanliness throughout preparation.