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Beetroot Kanji

A tangy, probiotic-rich Indian fermented drink made with beetroots, ginger, and spices.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 4 ounces
Course: Drinks and Beverages
Cuisine: Indian
Calories: 8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 medium beetroots about 1 pound, cut into thick matchsticks or thin batons
  • 4 cups filtered or boiled and cooled water
  • 2 teaspoons sea salt
  • 2 tablespoons fresh ginger cut into thin slices or matchsticks
  • 1/2 teaspoon black cumin seeds kalonji
  • 1 or 2 whole dried red chili peppers or 1/4 teaspoon red pepper flakes (optional)

Equipment

  • Large glass jar (1 liter or 1 quart minimum)
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Wooden spoon or clean hands
  • cheesecloth or clean kitchen towel
  • Rubber band or string
  • Fine mesh strainer
  • Glass bottles for storage

Method
 

  1. Wash and dry the glass jar thoroughly to remove any contaminants.
  2. Cut beetroots into thick matchsticks about the size of a pencil.
  3. Slice fresh ginger into thin matchsticks or coins, leaving the skin on if desired.
  4. Pour filtered or cooled boiled water into the jar and stir in sea salt until completely dissolved.
  5. Add beetroot matchsticks to the salted water and stir to distribute evenly.
  6. Add ginger slices, black cumin seeds, and dried chili peppers to the jar and mix gently.
  7. Cover the jar with cheesecloth or a clean towel and secure with a rubber band, allowing air to escape.
  8. Ferment at room temperature (68 to 75°F) for 3 to 5 days, checking daily and tasting from day three.
  9. Once the flavor is pleasantly tangy, strain the liquid through a fine mesh strainer into clean glass bottles.

Notes

Taste your kanji daily from day three onward and bottle when the tartness reaches your preference level. Store in the refrigerator to slow fermentation and extend shelf life.