Best Antioxidant Rich Beetroot Kanji Recipe

Introduction

Beetroot Kanji is a traditional probiotic drink known for its deep red color and tangy taste. Packed with gut-friendly bacteria, this fermented beverage has been a staple in Indian households for generations. It is especially popular during the winter months and Holi celebrations, offering a refreshing and nutritious boost.

Antioxidant rich beetroot Kanji helps fight free radicals, supports digestion, and enhances immunity. Scientific studies suggest that fermented foods improve gut microbiota, benefiting overall health .

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What is Beetroot Kanji?

Beetroot Kanji is a fermented Indian drink made from beets, mustard seeds, and water. It is similar to the traditional black carrot kanji but uses beets for their vibrant color and unique health benefits. This probiotic-rich beverage aids digestion and improves gut health, making it a powerful natural remedy for various ailments.

Fermentation enhances its nutritional value, creating a drink that is not only delicious but also loaded with beneficial bacteria. Research indicates that lactic acid bacteria in fermented foods help balance gut flora and boost immunity. According to Wikipedia, fermented drinks like Beetroot Kanji support gut health and digestion.

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Health Benefits of Antioxidant Rich Beetroot Kanji

• Boosts Immunity: The probiotics in kanji strengthen your gut, which is directly linked to a stronger immune system.

• Rich in Antioxidants: Beets contain betalains, which help fight free radicals and reduce oxidative stress.

• Aids Digestion and Gut Health: Fermented foods promote the growth of good bacteria, improving digestion and preventing bloating.

• Supports Liver Detoxification: Beetroot contains betaine, which aids liver function and detoxification.

• Good for Heart Health: The nitrates in beets help regulate blood pressure and improve circulation.

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Ingredients Needed for the Best Beetroot Kanji

Essential Ingredients:

• 2 medium-sized beetroots (peeled and cut into thin slices)
• 4 cups water
• 1 tablespoon mustard seeds (coarsely ground)
• 1 teaspoon black salt
• ½ teaspoon regular salt

Optional Ingredients for Enhanced Flavor:

• 1 medium carrot (sliced, for a sweeter taste)
• ½ teaspoon ajwain (carom seeds, for digestion support)
• 1-2 green chilies (for a spicy kick)

Using organic beetroots ensures that your kanji is free from pesticides and retains its full nutritional potential.

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Step-by-Step Methods for Beetroot Kanji Recipe

Step 1: Selecting Fresh Beetroots and Ingredients

Choose firm, bright red beets with no soft spots. Fresh ingredients will yield the best flavor and nutrition.

Step 2: Preparing and Slicing Beetroots

Peel and cut the beets into thin slices or matchsticks to maximize surface area for fermentation.

Step 3: Mixing with Water, Mustard Seeds, and Spices

In a glass or ceramic jar, add the beet slices, mustard seeds, salt, and other optional ingredients. Pour in water and stir well.

Step 4: Fermentation Process – How Long to Keep It, Ideal Temperature

Cover the jar with a muslin cloth or loose lid. Leave it in a warm spot (preferably 20-25°C) for 3-5 days, stirring daily. Mustard seeds aid in lactic acid fermentation, encouraging good bacterial growth.

Step 5: How to Know When It’s Ready to Drink?

When the kanji turns deep red and develops a tangy taste, it is ready. Strain and refrigerate before serving.

Step 6: Storing and Serving the Kanji Properly

Store in the refrigerator and consume within 5-7 days for best results. Serve chilled in small portions.

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Fermentation Tips and Troubleshooting

How to Ensure Proper Fermentation?

• Keep the jar in a warm place and stir daily to prevent mold growth.
• Use a non-metallic container (glass or ceramic) to avoid reactions.

Common Fermentation Issues and Fixes

• Kanji smells rotten: Likely due to contamination; discard and restart with clean utensils.
• Slimy texture: Over-fermentation; refrigerate earlier.
• Too sour: Add fresh water and let sit for a few hours before drinking.

Looking for more recipes of healthy drink? Check out my recipes below

https://feastspot.com/how-to-make-buttermilk-from-regular-milk/

https://feastspot.com/indian-summer-drinks-12-easy-and-delicious-recipes/

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Cultural Significance of Kanji in India

Kanji has deep roots in Indian culinary traditions, particularly in North India and Punjab, where it is consumed during Holi and winter months. In Ayurveda, it is valued for balancing pitta dosha and aiding digestion. Historically, it was used as a natural probiotic drink before modern supplements existed. The tangy beverage has been cherished in Indian households, symbolizing both health and festivity.

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Nutrition Information Per Serving

Nutrient	Amount (per 200ml)
Calories	30 kcal
Carbohydrates	7g
Protein	1g
Fat	0.1g
Fiber	2g
Probiotics	High

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Variations of Beetroot Kanji

Spicy Beetroot Kanji

• Add crushed green chilies or red chili flakes for extra heat.

Carrot and Beetroot Kanji

• Mix beets with sliced carrots for a sweeter, milder flavor.

Probiotic-Boosted Kanji

• Add yogurt whey for faster fermentation and enhanced probiotic content.

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How to Consume Beetroot Kanji for Maximum Benefits?

Best Time to Drink for Digestion and Health

• Drink a small glass before meals to aid digestion.

How Much to Consume Daily?

• Start with ½ cup daily, gradually increasing to 1 cup.

Pairing Suggestions – What Foods Go Well with Kanji?

• Enjoy it with parathas, khichdi, or light meals for balanced nutrition.

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FAQ

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Conclusion

Beetroot Kanji is more than just a refreshing drink .It’s a powerful probiotic drink and antioxidant-rich beverage that supports overall health. Whether you want to improve digestion, detoxify your body, or simply enjoy a flavorful beverage, this traditional drink is a must try.

By incorporating this vibrant drink into your diet, you embrace a centuries old wellness tradition. Now that you have the perfect beetroot kanji recipe, why not make it at home? Try it out and share your experience in the comments below. If you have any questions, feel free to ask. Cheers to good health.