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.

Prep time

10 minutes

Making time

2 – 3 days depending on the weather. Warm weather speeds up the fermentation process

Yields

5-6 servings

Ingredients

• 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

Directions:

1. Put all the ingredients into the clean glass jar.
2. Pour filtered water into the jar leaving about one or two inches of free space at the top.
3. With a clean dry plastic or wooden spatula mix all together.
4. Cover the jar with a lid or a clean kitchen muslin cloth.
5. Once or twice a day stir the contents of the jar with a clean plastic or wooden spatula.
6. Keep the jar in the sunlight.
7. 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.
8. Once it is ready, close with a lid and keep it in the fridge to stop further fermentation.
9. With a plastic strainer strain out the liquid and enjoy your drink cool and refreshing.
10. The beets and the carrots can be had as pickles

Notes:

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.