Beetroot Kanji

After so much of festive food let's detox our bodies. What's better than a Kanji. It's a homemade probiotic drink that is traditionally made in Northern India in the months of winter. Kanji is a tantalizing fermented drink. While carrots are replete with Vitamin C and beta-carotene, and beetroot is full of antioxidants that help to boost our immunity.

This drink is amazing to cure any issues related to digestion or acidity if it is taken regularly. And not just that, both the veggies may help in aiding weight loss too! Sharing this recipe of Kanji with you all that I learn this recipe from my sister-in-law.

Keep enjoying recipes Cheers!!

• Preparation Time 15 minutes
• Cooking Time  5 minutes

Ingredients

• Beetroot  2 - 3 chopped
• Carrot (opt) 1 - 2 chopped
• Rock Salt to taste /2 tbsp
• Regular Salt to taste / 1 tbsp
• Boiled Water 1 lit
• Mustard Powder  2 - 3 tbsp

Directions

• Wash the beetroot then trim the tops and tails, but leave the skin on.
• Cut the beetroot into cubes.
• Similarly cut the carrots also.
• Now place both of them in a clean jar/container.
• Add rock salt, regular salt, mustard powder, and water.
• Stir them well.
• Cover the jar with a muslin cloth, and let the jar stand at room temperature for 2 - 3 days
• Once the mixture is fermented, it is ready to consume.

Instant Kitchenette Tip

• Never add boiling hot water to the beetroots, always add when the water is lukewarm.
• You can use apple cider vinegar instead of mustard powder.
• If you want you can strain the mixture once the mixture is fermented.
• To make it a little flavourful you can add 1 inch of chopped ginger to this.