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Beetroot Kanji Benefits: A popular fermented drink that is making rounds on the internet is Beetroot Kanji. Beetroot Kanji is a traditional Indian fermented beverage that is packed with probiotics, vitamins and minerals that significantly enhance general health. A mixture of beets, water and spices is fermented to create this drink, which has a tangy, mildly spicy flavour and is full of vital nutrients. The probiotics present in beetroot kanji help maintain a healthy gut microbiota, which aids with digestion and enhances nutritional absorption. 

Beetroot kanji is rich in antioxidants, vitamin C and essential minerals like potassium and magnesium and also helps to enhance heart health, lower inflammation and maintain healthy skin. It is a great, all-natural option if you want to improve immunity, aid in digestion or just add a tasty and nutritious beverage to your daily routine. Here is a quick and simple recipe to prepare beetroot kanji at your home. 

Benefits Of Beetroot Kanji

Beetroot kanji is a naturally fermented drink that contains a lot of probiotics which are good bacteria that help maintain intestinal health. Your body can more easily absorb key nutrients when food is properly broken down which is made possible by these probiotics. Beetroot Kanji is also high in vitamin C which is essential for strengthening the immune system. 

Beetroot Kanji Recipe

Ingredients

  • 2 medium-sized beets, peeled and grated
  • 4 cups of water
  • 1 tablespoon of black salt
  • 1 teaspoon of mustard seeds
  • 1-2 dried red chillies (optional for a spicy kick)
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of grated ginger
  • 1 tablespoon of lemon juice (optional)

Recipe: Grate the beets first, then set aside. Add the grated beets, ginger, mustard seeds, black pepper and black salt to a large mixing bowl. Add some dried red chillies for a little kick of heat. After adding the water, thoroughly mix all the ingredients in the bowl. For two to four days, let the bowl ferment in a warm, dry location while covered with a fresh towel. The temperature of the room will affect how long the fermentation takes. When the liquid has a deep purple colour and a tangy, slightly spicy taste, you'll know it's ready. 

 
 
 
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After the fermenting process is finished, filter the liquid to get rid of the spices and beets. For up to a week, keep the fermented juice in the refrigerator in a glass bottle or jar. To improve the flavour, you can optionally squeeze in some lemon juice before serving.

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(Disclaimer: This article is for informational purposes only. It is not a substitute for professional advice, diagnosis or treatment.)