Carrot beetroot Kanji | Glutenfreewhisk

From the past 2 years now, I have started making Kanji in winter and this is one of the best fermented drinks that you can give your body and to your gut. Beetroot is a must for this recipe as the lovely deep red color you get is from beetroot. It requires just 3 sunny days maximum, and your Kanji is good to go. You can smell the fermented goodness, and you will know that it is ready. I have made kanji with purple carrot and beetroot as well and both of them are just amazing for your health.

The leftover after drinking the kanji is the fermented almost pickle like carrot and beetroot. Eat these chopped beetroot and carrot just like that with your meals or in your salads. They are amazing. Rich in fiber and nutrients. The plus is they are good for gut as well.

Everyone should make this at home as it requires just a few ingredients, and the sun will do its job. Your gut will thank you. This is better than the aeriated, sugar drinks that people are having with meals like a trend. It is also better than the fresh fruit juices that lack fiber and leads to sugar spike especially for diabetic person. This is naturally fermented, gut friendly and super tasty.

A lot of people add red chilies and other ingredients to spice things up, but I believe that making everything spicy acts as a spoiler and ruins the taste buds even more. The goodness of kanji is in its fermentation thus it should be kept simple. Maybe because I am not a spicy food lover and I do not prefer spicy food, that's why I am saying this but for once try keeping it simple. It will really relax your stomach. 

A gut friendly fermented drink at home that is tasty, salty and just simple. Carrot and beetroot kanji is a must make recipe at home.

If you are looking for other healthy drink recipe at home, then try Ginger amla immunity shots recipe.

INGREDIENTS - 

1 medium to large carrot, roughly chopped

2 beetroots, roughly chopped

1 and a half tsp salt

3-4 tsp yellow mustard seed, coarsely grounded

1000 ml Water

METHOD - 

1. In a glass pitcher add the chopped carrots and beetroots. Add salt and mustard seed powder followed by water.

2. Stir the ingredients well and over the pitcher with the lid and keep it in sun for at least 4-5 or more a day for 3 days minimum.

3. On day 3, you can smell the kanji being fermented. You can also see bubbles bubbling meaning the kanji is ready. Sieve and drink just like that.

Carrot Beetroot Kanji | Glutenfreewhisk