Ever had days where your stomach just feels off? You know—the kind where you want something zippy, maybe new, and not loaded with sugar? That was me, until I stumbled on this beetroot drink Brazilian Mounjaro recipe. I was digging through some natural gut-soothing ideas and landed on this crazy-good fermented drink that’s getting big buzz lately (looks like Indian probiotic drinks are really catching on everywhere). Plus, found a cool deep dive over at Spicy Indian Drinks Recipes and an interesting post on Gut-Friendly Fermented Foods too! If you’re sick of boring health drinks, trust me—this one’s gonna surprise you. 
What is Kanji?
So, let me spill the beans—“Kanji” is a funny word for what’s basically a tangy, thirst-smacking drink made by fermenting beets with a couple of other classic ingredients. It’s crazy popular in North India, especially when winter hits and people start craving that earthy, punchy warmth in a glass. Honestly, I had no idea you could do this to beets before, but now I can’t stop brewing my own at home.
It’s less like a juice and more like a homemade magic potion. Tastes a little sharp, a little earthy. The color? I mean… bright purple-red—your kitchen will look wild (just don’t spill on your white shirt). But it’s not just about the looks—this stuff’s packed with natural probiotics, which folks in Brazil and India swear by for keeping digestion rolling smoothly. Might sound chunky, but when you strain it, it’s downright pretty.
My advice? Don’t knock it until you try it. Friends visiting my place always ask for a glass now, and that’s saying something.
What is the process to ferment Kanji?
So listen, fermenting this drink? Not nearly as complicated as you might think. Basically, you chop up some beets (scrub ’em real good), toss ’em in a big jar, add water, spices, and a sprinkle of salt. Set the jar by a sunny window for about two or three days and—poof—nature does the rest.
Things bubble, the juice turns sharp and tangy, and the whole mixture takes on this wild aroma. If you want to know when it’s ready? Give it a taste—if it makes your cheeks tingle just a little, congratulations, you’ve made Kanji. Some folks add a bit of mustard for extra zing, others stick with just a pinch of chili. Your call, honestly.
Can I mention how insanely easy this is? If you think you’ll mess it up—seriously, you almost can’t. Just cover with a clean cloth so nothing weird gets in. Within a couple of days, you’ll have a super-fresh beetroot drink Brazilian Mounjaro recipe for your fridge.
Why do we love this recipe?
Alright, confession time—I was not a beet fan. But this drink changed my mind. Here are a few things that make me rave about it:
- Crazy good for your gut: Helps with regularity and bloating. No lie.
- Cheap and easy: You need like, maybe four things? Win.
- Great flavor: Tart, funky, and totally unique. It’ll make you feel like a pro chef (promise).
- Super Instagrammable: Bright, wild color. Makes your smoothie look boring.
Plus, nothing beats bringing something homemade when friends swing by. Folks are always super impressed and I act like it took all day (shh, it’s our secret).
How does fermentation affect our gut health?
I geek out a little bit about this stuff, not gonna lie. Fermentation, as in the good-old process of letting nature do its thing, creates good bacteria (yep, the probiotics), and those little guys help your gut do its job.
Basically, fermented drinks like this can help you digest food better, soothe weird stomach grumbles, and even lift your mood (the research is wild—who knew?). If you’re sick of plain kefir or yogurt, swapping in a batch of Kanji is like, whoa, new world. I’ve heard from friends they feel livelier and less sluggish—a big deal, right?
“My stomach used to throw tantrums after lunch all the time—ever since I started sipping on homemade Kanji, things have just… settled down. No joke, even my skin looks clearer!”
So, whether you’re fighting off a cold, or just want to boost your happy gut bugs, give it a real shot.
Ingredients For Kanji
Nothing wild in the pantry, I swear. Here’s what you’re looking for (see, told you it’s simple):
- 2 medium beetroots (washed and sliced)
- 4 cups filtered water
- 2 teaspoons salt (regular works, sea salt for a boost)
- 1 teaspoon black mustard seeds (give or take—err on extra if you like punchy)
- 1/2 teaspoon chili powder (optional, but honestly? Try it once)
- Big glass jar for fermenting
Slice the beets (thin, but not paper-thin) and pile everything in your jar. Top with water, stir, and stash in the sun for a few days. That’s it. No crazy equipment. You could teach your neighbor’s kid to make it.
Common Questions
How long does Kanji last in the fridge?
About a week, honestly, though ours never makes it that long.
Can I use something besides beets?
Sure! You can play with carrots or even black carrots if you find them, but the color and flavor change a bit.
Do I have to use mustard seeds?
You don’t have to, but they add great zing. Skip ’em if you must—still tasty!
Is it supposed to be fizzy?
A little light fizz is totally normal. If it’s bubbling wildly, pop it in the fridge.
Any tips for serving?
Chill it, strain before you pour, and give it a garnish with a mint sprig for style points.
Bring on the Beet Craze: Try it for Yourself
So, if you’re after a tasty, gut-loving drink that’s way more fun than kombucha, seriously, the beetroot drink Brazilian Mounjaro recipe is your game-changer. Making Kanji at home means you know what’s in your glass—no mystery chemicals or weird sweeteners, just the earthy goodness of beets and the magic of fermentation. If you want more details (and maybe even a twist on the original classic), check out Kanji (Indian Probiotic Drink) – mytastycurry.com. And if you’re obsessed with beets now (like me), dive into Beet Hummus – Clean Cooking with Caitlin for snacks to pair with your new drink. Curious to read about what other folks are saying? Take a peek at this Brazilian Mounjaro Fat Burner: Can This 3-Ingredient Formula … to see if the buzz matches your own kitchen experiments!
Go wild. Brew a jar. Your tummy (and maybe your taste buds) will totally thank you. 
Kanji – Fermented Beetroot Drink
- Total Time: 4330 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A tangy, gut-soothing fermented beverage made from beetroots, perfect for those seeking natural probiotics.
Ingredients
- 2 medium beetroots, washed and sliced
- 4 cups filtered water
- 2 teaspoons salt
- 1 teaspoon black mustard seeds
- 1/2 teaspoon chili powder (optional)
- Big glass jar for fermenting
Instructions
- Slice the beets thinly and place them into a big glass jar.
- Add 4 cups of filtered water, the salt, mustard seeds, and chili powder. Stir to combine.
- Cover the jar with a clean cloth and place it by a sunny window.
- Let the mixture ferment for 2 to 3 days, tasting until it reaches desired tanginess.
- Strain before serving, and chill if desired.
Notes
If desired, garnish with a mint sprig for added flair. Kanji lasts about a week in the fridge.
- Prep Time: 10 minutes
- Cook Time: 4320 minutes
- Category: Beverage
- Method: Fermenting
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 3g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: kanji, fermented drink, beetroot, probiotics, gut health, Indian drink
