#CleanRecipes: Beetroot Carrot Kanji - a classic Indian Fermented Drink
This simple probiotic drink is a winter staple in a lot of North Indian households. It’s traditionally made using black carrots (which are hard to get these days) but this version tastes pretty much the same with readily available ingredients. It’s an all-natural drink that’s great for your gut- it has a nice tangy flavour to it. The best part is that it’s super easy to make. Let’s get started!
Ingredients:
3 litres drinking water
3 carrots - sliced
2 beetroots - sliced
3 Tbsp - crushed black mustard seeds
Pink salt - to taste
Black salt - to taste
Red Chilli powder - to taste
Method:
Put all the ingredients in a large glass jar and stir
Cover the glass jar with a muslin cloth and leave the jar in a sunny spot to ferment for about 3 days. You can bring the jar inside at night at take it back out during the day.
Stir the contents of the jar with a long clean spoon once a day.
Once fermented, pour and serve! Keep the remaining contents in the fridge - this is best served chilled.
Don’t throw away the carrots and beetroot - these are pickled in the process and can be used as a delicious addition to wraps and sandwiches. We love to eat these with some hummus and pita!
Do make a batch for yourself and sip on a glass of this in the warm winter sun, your gut will thank you :)