Beetroot Kanji (Fermented Drink)

Serves a lot Prep Time 36 hours   Cook Time 2 minutes   Rated:


This traditional North Indian drink is prepared mostly in Indian winters which are still quite warm and sunny. I have changed the original and more traditional carrots for beetroot but all Kanji drinks have a very unique colour and taste. I did make both and I do prefer the beetroot, but I have to say, this drink is not for everyone...Kanji is traditionally made for Holi day a spring festival of colours! Any excuse for a colourful festival...I love it!

When I was in India during 2018 I noticed that we were often offered a salty or sweet drink, the same drink, just different versions. Being me, I had to try the salty one, but I reverted quickly to sweet! If this is just too weird for you, try adding some honey when serving. I would also recommend some doTERRA lime or lemon oil to taste as well.

The benefits of drinking fermented drinks are much the same as the benefits of fermented foods. They are laden with probiotics, or live microorganisms – such as bacteria, yeasts and fungi – that in adequate amounts may have health benefits. Found naturally in some fermented foods, and also available in tablet form, studies have shown they can improve digestion, help protect against disease, and enhance immune function.

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  • 2 Litres water, boiled, still hot
  • 20 Grams yellow mustard seeds
  • 200 Grams raw beetroot, peeled and cut into small pieces
  • 2 Teaspoons chilli powder
  • 30 Grams ground turmeric
  • 2 Pinches pink salt flakes BUY
  • lots of honey for drinking!



Boil the water in a kettle and allow it to cool slightly.


Place the mustard seeds into the Thermomix bowl and mill 10 sec/speed 10. Tip out and set aside.


Without rinsing the bowl, pour the boiling water into the Thermomix bowl. Add the beetroot and allow it to steep 10 min/speed 1 without any heat.


Add the remaining ingredients and stir 3 sec/speed 5. Pour into a large glass jar or jug and cover with a paper towel or muslin cloth. Leave in full sunlight or a warm place for 4-5 days until well fermented. Shake it or stir it regularly.


Strain and chill it before drinking. This drink will last up to a week in the fridge, but the flavours lessen over time.

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