My mom used to say when I was a toddler my granny used to prepare this drink and feed me to aid my digestion. I myself is not a fan of beetroot but still, I have this drink simply because of its unique and complex flavor. It takes quite long time as it will create ferment. This is especially very helpful during the winter season that grew on me as I grew older.
I myself is not a fan of beetroot but still I have this drink simply because of its unique and complex flavor.
- 2.2 lb (1 kg) Beetroot
- 4 teaspoon Salt
- 5 liters Water
- 2 teaspoon Mustard seeds
Wash and peel the beetroot slightly and cut them into 1 inch long pieces.
Now put the mustard seeds, beetroot pieces, water and salt in an airtight jar.
Keep this jar in the sun for 5 days for fermentation.
It might take longer if the weather is cold or cloudy.
After 5 days, pour the liquid into the bottle and store in the refrigerator.
Now serve this chilled beetroot kanji in serving glasses.
What got me interested in this drink is the probiotics which have an immune-enhancing value that it brings to our table. The fermentation plays a great role in digestion purpose. So may you enjoy the kanji and the health benefit of the good bugs and the power of phytonutrients.