Introduction
Gajar Beetroot Kanji: A classic Indian fermented beverage of carrots, beets, toasted mustard seeds and simple spices. It’s tangy, cultured, rich with probiotics, and packed with antioxidants. This vegan, gluten-free drink is often sipped on in North India during winters but its good for your gut all year long.
Ingredients
Ingredient Quantity
- Black (or red) carrots 2 medium (peeled, grated)
- Beetroot 1 small, then peeled and grated
- Rai or Mustard seeds 1 tbsp (crushed)
- Black salt 1/2 tsp
- Regular salt To taste
- Roasted cumin powder 1/2 tsp
- Red chilli powder (optional) 1/4 tsp
- Water 6 cups (1.5 liters)
Note: If black carrots are not available, use red or orange carrots with beetroot to color.
Follow the step by step instructions to prepare the
Step 1: Prepare the Base
- Peel and wash the carrots and beetroot.
- Grate both fine on a manual grater or a food processor.
Step 2: Lightly Crush Mustard Seeds
• Lightly crush mustard seeds with a mortar and pestle or rolling pin so that their enzymes are released.
Step 3: Combine Ingredients
- Simply combine the grated veggies in a clean, glass or ceramic jar.
- Add the crushed mustard seeds, black salt, salt, roasted cumin and chili powder.
- Add the 6 cups water, stir and adjust the seasoning.
Step 4: Fermentation Process
- Secure muslin cloth or a loose lid over the jar.
- Leave it in a warm, dark place with indirect sunlight for 3–5 days.
- Stir once a day with sterile spoon.
- Taste after 3 days — if it’s tangy, it’s done. If not, ferment longer.
Step 5: Strain and Store
- Strain the liquid into a bottle.
- Refrigerator in a tight glass jar as long as 1 week.
- Drink cool as a digestive tonic.
Storage & Seasonal Conditions
Condition Tips
- Winter (cool), winter (cold) Processing may take 5-7 days for fermentation. Keep in a sunny window.
- Summer (hot) Fermented in 2–3 days. It is best to test daily to avoid the cheese over fermenting.
- Rainy/Humid Extra vigilant for hygiene, no mold. Use boiled, cooled water.
- Storage Refrigerate for storage once fermented. Shelf life: 6–7 days. Do not re-ferment.
Nutritional Information (Per 1 glass/250ml approx.)
Nutrient Value
- Calories 35–45 kcal
- Carbohydrates 7–8 g
- Fiber 1.5 g
- Vitamin A 20% RDA
- Vitamin C 10% RDA
- Iron 4–5% RDA
- Probiotics Yes (fermented naturally)
- Vegan / Gluten-Free Yes
Tips & Variations
- No Mustard? Replace with a dash of hing (asafoetida) for a mild umami flavour.
- Want it Spicier? When fermenting, add some sliced green chili into the jar.
- Induce Fermentation: To speed-up (induct) fermentation you can add 1 tsp of last Blown Gajar Beetroot Kanji (starter).
- Flavor twist: Stir in lemon juice before serving for a citrus kick.
F A Q (Frequently Asked Questions)
Q1. What is Gajar Beetroot Kanji good for?
Ans: Gajar Beetroot Kanji enhances digestion, promotes gut health with natural probiotics, has antioxidants from carrots and beets.
Q2. Can I do Kanji Recipe without beets?
Ans: Yes! You can do only carrots, obviously, but the beets add color and health.
Q3. How can I tell if my Kanji is bad?
Ans: “It’s the same logic we apply to the refrigerator,” Mr. Nearest says. “It’s hard to say definitively you didn’t see something growing in there — if there’s mold, if it smells bad or if you can feel sliminess, get rid of it.
Q4. Can kids drink Gajar Beetroot Kanji?
Ans: Yes, in small amounts, for children over 3, unless they have mustard allergies.
Q5. May I use a plastic container?
Ans: Glass or ceramic is best. Do not use plastic as it may release toxic chemicals during fermentation.
Q6. Is Gajar Beetroot Kanji diabetic-friendly?
Ans: It’s really low in sugar and glycemic load. (Yes, in moderation — but diabetics should check with their doctor.
Conclusion
Kanji is an energetic, health-boosting native go-to drink which is easy to make and even more fun to drink. Whether you are on the fermented foods train, after improved digestion or just dying for something different, this drink ticks all the boxes. Give it a shot and allow this ancient recipe to renew your contemporary way of living.
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