Some recipes don’t just nourish the body, they carry stories, traditions, and memories with them. Carrot & Beetroot Kanji is one of those beautiful recipes for me. Kanji has always fascinated me because it is such a simple preparation, yet so deeply rooted in tradition. It doesn’t rely on elaborate ingredients or complicated techniques. Instead, it celebrates patience, natural fermentation, and the goodness of fresh vegetables.
Growing up, certain seasonal dishes were more than just food — they were part of a rhythm that marked the change of weather and the comfort of familiar routines. As the winter days slowly transitioned toward spring, this vibrant, tangy drink would quietly make its way into our kitchen. I remember watching jars being carefully placed in sunny corners of the house, patiently waiting as nature worked its magic.
Why Carrot & Beetroot Kanji is Good for You
• Naturally probiotic and supports gut health
• Helps with digestion and detox
• Rich in antioxidants and nutrients
• Supports immunity and overall wellness
• Light, refreshing, and naturally fermented
• Made with simple, wholesome ingredients
Why You Will Love This Kanji
• Refreshing tangy and earthy flavor
• Beautiful vibrant natural color
• Easy to make with minimal effort
• A wonderful traditional seasonal drink
• Perfect for Holi and spring gatherings
• A healthy alternative to store-bought drinks
Over the years, I’ve come to appreciate how recipes like this reflect the wisdom of traditional Indian kitchens. Long before modern trends popularized fermented foods, our homes were already embracing them in the most natural and intuitive ways. Kanji is a beautiful example of that timeless knowledge.
I often find myself making this drink not just for its health benefits, but for the nostalgia it brings. Traditionally, black carrots (Kali Gajar) is used to make this drink, since it is hard to find it here in the US, we use beetroot to give that deep ruby color. There is something incredibly satisfying about preparing it, watching it ferment, and finally enjoying that first sip after days of anticipation. It’s a reminder that some of the best flavors in life cannot be rushed.
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Happy Cooking!!
Carrot Beetroot Kanji | Traditional Indian Probiotic Drink
Ingredients
- 6 cups filtered water
- 1 carrot peeled and cut in slices
- 1 small beetroot peeled and cut in slices
- salt to taste (shouldn't be less)
- 1 tsp yellow broken mustard seeds
Instructions
- Peel and wash the carrot and beetroot
- Cut it lengthwise and put it in the glass jar
- Add filtered water along with salt and mustard seeds
- Mix it well. Put the lid on and leave it in sunlight
- Give it a mix a couple of times in a day
- It will take at least 4 days to ferment.
- One it fermented, it will have a tangy taste.
- You can put it in the fridge and enjoy it for the next few days