Description
A tangy, gut-soothing fermented beverage made from beetroots, perfect for those seeking natural probiotics.
Ingredients
Scale
- 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
