There are some winter rituals that stay with you for life. Beetroot kanji is one of them. This deep pink, tangy, fermented drink was often the first thing we had in the morning during the colder months. It is simple, earthy, refreshing and incredibly good for gut health. The process is almost meditative: peeling and slicing beets, grinding mustard seeds, pouring water into a glass jar and letting sunlight do the rest.
Jump to RecipeKanji develops its characteristic flavor through natural fermentation. Over a day or two, the water turns vibrant pink, the beets soften slightly and the mustard infuses a warmth that balances the sour tang. It tastes grounding, alive and remarkably refreshing. If you enjoy fermented drinks like kombucha or kefir, kanji is a beautiful, traditional alternative that requires no starters or complicated steps. Just patience, sunlight and a glass jar.
Why You Will Love It
Great for gut health: natural fermentation supports digestion
Beautiful color: beets give the drink a vibrant pink hue
No artificial ingredients: just vegetables, spices and time
Very easy to make: no heating, no cooking, no fermenting culture needed
Naturally warming: mustard adds gentle heat, perfect for winter
Budget friendly: made entirely from pantry ingredients
Good To Know
Kanji is a traditional Indian fermented beverage made during winter. It relies on a simple principle: allow vegetables with natural sugars to sit in water with salt and mustard until healthy bacteria begin to grow. This process creates a tangy, slightly sharp drink that feels cleansing and restorative.
Beetroot works beautifully because it releases color and subtle sweetness as it ferments. The mustard is essential because it kickstarts the fermentation and adds depth. The use of glass jars is key. Metal can react with the fermentation process, affecting both taste and safety. Covering the jar with cloth rather than a tight lid allows air to flow gently while keeping dust and insects out.
Sunlight helps speed the fermentation, and within one to two days the water transforms into a bright, probiotic-rich drink. You can strain the liquid or sip it with beet slices still inside. Both ways are delicious.
Serving Suggestions
- Drink a small glass first thing in the morning
- Serve chilled as a refreshing winter beverage
- Use the fermented beet slices in salads
- Pair with lunch for improved digestion
- Serve in small glasses as a tangy starter drink for guests
Beetroot Kanji
Ingredients
Method
- Peel and thinly slice the beetroot, then place the slices into a clean glass jar.
- Crush the black mustard seeds using a mortar and pestle and add them to the jar. You may also use crushed mustard seed powder.
- Add black salt and regular salt.
- Pour in 6 to 7 cups of water and stir well.
- Cover the jar with a clean cloth and tie it securely.
- Place the jar in sunlight for one to two days to ferment.
- Once fermented, strain the liquid or drink it as is along with the beet slices.
- Store in the refrigerator once ready.
I have never tried fermented drinks before, this was very good
Very refreshing