If the look and feel of kombucha scooby scare you, and if kefir grains are unavailable, then here is an easy way to make beetroot and carrot, probiotic-rich, gut-friendly drink recipe! You must be already aware that about 75% of our innate immune system is primarily present in our gut, hence the importance of keeping our gut microbiome balanced is nowadays of utmost relevance for our primed immunity. This probiotic-rich drink, having a sour, spicy & pungent taste is a popular north Indian drink. It is known as Kanji.
2 – 3 days depending on the weather. Warm weather speeds up the fermentation process
- 4 carrots, peeled and sliced into long pieces
- 1 beetroot, peeled and sliced into long pieces
- About 1.5 liters of water
- 2 tsp crushed mustard seeds
- 2 tsp Himalayan salt
- 1 tsp red chili powder
- Put the chopped fruits into the clean glass jar.
- Pour filtered water into the jar leaving about one or two inches of free space at the top.
- With a clean dry plastic or wooden spatula mix all together.
- Cover the jar with a lid or a clean kitchen muslin cloth.
- Once or twice a day stir the contents of the jar with a clean plastic or wooden spatula.
- Keep the jar in the sunlight.
- After two-three days with a clean dry plastic or wooden spoon, taste to see if ready. The taste must be tangy, the sweetness must not be present because of the fermentation process.
- Once it is ready, close with a lid and keep it in the fridge to stop further fermentation.
- With a plastic strainer strain out the liquid and enjoy your drink cool and refreshing.
- The beets and the carrots can be had as pickles
There is no end to creating new flavors. You may play around with other vegetables. This is a budget-friendly, easy, and natural way to keep the probiotics (friendly bacteria) present in our gut in balance which supports good digestion and contributes to strong immunity.