Kanji Recipe (Probiotic Drink)

A traditional fermented drink from northern India, this healthy probiotic drink is traditionally made from black carrots. But with all of the health benefits, my simple recipe is made with juicy red carrots and beets. As a probiotic drink, it is extremely good for the intestines and improves digestion.

Preparation time: 15 minutes

Serves: 8


5-6 medium sized carrots;

2 small sized beetroots;

8 cups of boiled water;

2 tsp. Red chilli powder/cayenne pepper (as needed);

1 tbsp. Black mustard seeds / 2 tbsp. Yellow mustard;

1 tbsp. Black salt or pink salt or regular salt as per taste.

How to prepare?

  • Firstly rinse and peel carrots and beetroots. You can also use orange carrots of red carrots are not available. If you do not like beetroot skip them and add 1 more medium smized carrots.

  • Chop into 2 inches long sticks or batons.

  • Now first boil water and let it cook at a room temperature. Cover the pan as the water cools.

  • In a glass jar with wide mouth add carrots, beet, ground yellow mustard, black salt and red chilli powder. Mix these ingredients with clean and dry spoon.

  • Cover loosely with a lid or with a muslin cloth and tie on top of the glass or bottle. Store the jars in the sun for 2 to 3 days or up to 4 to 5 days, depending on the amount of sunlight in your area.

  • With intense and strong sunlight, 1 to 2 days are enough for fermentation. If there are cloudy days and less sunlight, 4-5 days will work. But make sure your kanji drink is fermented well. Don't keep it that long causing your drink to become overly fermented.

  • Stir with a wooden spoon or shake the glass daily.

  • If the kanji tastes sour, it means the drink is fermented.

  • You can add a few ice cubes as you serve, or you can put them in the refrigerator before serving.

  • Drink the kanji before meals or at any time of the day. Serve the fermented carrot and beetroot sticks as a cucumber relish with every Indian main course.

  • Sour carrots and beets can be used in a salad or as toppings with wraps, burgers or sandwiches.


Tried this recipe?

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