Long before the popularity of kombucha and kefir, our ancestors were brewing their own gut-friendly elixirs right at home. Kanji was, and still is, a natural probiotic made using sun fermentation, harnessing nature’s power to aid digestion, detox the liver, and strengthen immunity. In Ayurvedic texts, such fermented drinks were often recommended to balance the doshas and maintain gut health.

Originating in North India, especially Punjab and Uttar Pradesh, Kanji has long been a staple during the cooler months and festive occasions like Holi. Traditionally made with black carrots and mustard seeds, this fermented beverage was prized not just for its tangy flavour but also for its natural healing properties.

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This version of kanji is packed with the earthy sweetness of beetroot and the bold kick of mustard. Every glass is a tangy, spicy, and slightly sour celebration of fermentation at its finest. Rich in antioxidants, iron, and dietary fibre, this easy-to-make drink promotes healthy digestion, clearer skin, and a natural energy boost, minus the sugar rush.

But here’s the fun part: It’s a live drink! Every day of fermentation brings a new depth of flavour. So if you love DIY wellness, this is your cue to start your own little fermentation project. Let the sun do its thing, and by Day 4, you’ll be sipping your way to better health. Ready to start brewing?

Related story: Good Gut Food: Prebiotics And Probiotics

• 3
  serves
• 22
  K calories
• 15
  minutes
• 3/10
  simplicity

Easy Steps

01

Cut the beetroot into thin matchstick-like strips or small cubes.

02

In a glass jar, add beetroot sticks, coarsely ground mustard seeds, red chilli powder, black salt, and water. Mix thoroughly.

03

Cover the jar with a muslin cloth or loosely close the lid.

04

Leave it in a sunny spot for 3–4 days to naturally ferment. Stir once a day with a clean spoon.

05

Once tangy and lightly sour, refrigerate and serve chilled.

06

Add lemon juice before serving if desired.

Ingredients List

• 1 medium beetroot, peeled and cut into thin sticks
• 1 tbsp mustard seeds (coarsely ground)
• 1 tsp red chilli powder (adjust to taste)
• 1½ tsp black salt
• 1 litre of filtered water
• Juice of ½ lemon (optional, for added tang)

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Nutritive Value

• Calories: 22 kcal
• Carbohydrates: 6 g
• Protein: 0.4 g
• Fat: 0.1 g
• Fibre: 1 g