Explore the rich flavors of India with this traditional Beetroot Kanji. It’s a tangy, probiotic drink perfect for a refreshing sip with a lightly fermented finish.
Ingredients
- 500 grams of beetroot
- 3 tablespoons of black mustard seeds
- 1 tablespoon of red chili powder
- 2 teaspoons of salt
- 1.5 liters of water
Instructions
- 1. Peel and roughly chop the beetroot into small pieces.
- 2. Coarsely grind the black mustard seeds using a mortar and pestle or spice grinder.
- 3. In a large glass jar or ceramic pot, combine the beetroot pieces, ground mustard seeds, red chili powder, and salt.
- 4. Pour the water over the mixture, ensuring all ingredients are well submerged.
- 5. Cover the jar or pot with a muslin cloth and secure it with a rubber band or string. This allows the mixture to breathe while keeping dust and insects out.
- 6. Place the covered jar in a warm, sunny spot in your kitchen or home for 3 to 4 days, stirring once a day, allowing the kanji to ferment.
- 7. Once fermented to your taste, strain the liquid into a clean glass bottle or jar, discarding the beetroot pieces or saving them for another use.
- 8. Refrigerate the kanji to chill before serving. Enjoy your refreshing beetroot kanji chilled.
Notes
The fermentation process can vary depending on your climate, so taste the kanji daily to achieve your preferred level of tanginess.
