Dive into the vibrant world of fermented drinks with this exciting recipe for Beetroot Garlic Kanji! This tangy, probiotic-rich beverage is not only delicious but also boasts a wealth of health benefits. Beetroot, known for its antioxidant power and vibrant color, combines beautifully with the pungent garlic, creating a surprisingly harmonious and flavorful drink. Kanji, a traditional fermented beverage, is easy to make at home and offers a refreshing alternative to store-bought juices, packed with beneficial bacteria for gut health. The earthy sweetness of the beetroot is perfectly balanced by the sharp bite of the garlic, resulting in a unique and invigorating taste experience.
This recipe provides a simple, step-by-step guide to crafting your own batch of Beetroot Garlic Kanji, from preparation to fermentation. Prepare to be amazed by the depth of flavor and the simplicity of the process. Let's get started and unlock the secrets to this healthy and flavorful fermented delight!
Tools Needed
- Jar
- Mortar and pestle (or grinder)
Ingredients
- Beetroot
- Black mustard seeds: 1 teaspoon
- Yellow mustard seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Garlic: 2-3 cloves
- Black salt
- White salt: a little
- Asafoetida (hing)
- Water: 2 liters
Step-by-Step Instructions
Step 1. Prepare the Beetroot and Spice Mixture
- Cut beetroot into small pieces.
- In a mortar and pestle (or grinder), combine black mustard seeds, yellow mustard seeds, cumin seeds, garlic, black salt, and white salt. Grind coarsely.
- Add asafoetida to the spice mixture.
Step 2. Combine Ingredients and Initiate Fermentation
- In a clean jar, add the beetroot pieces and the prepared spice mixture.
- Add 2 liters of water to the jar.
- Mix well, cover the jar, and leave it on the countertop for 1-2 days to ferment. Mix it once a day.
Step 3. Refrigerate and Store
- After fermentation (1-2 days), store in the refrigerator.
Step 4. Serve
- Serve cold.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- If you prefer a less sour taste, ferment for only one day.
- You can omit garlic if you don't like its flavor.
- This Kanji can last for about a week, but it often gets consumed faster.
Nutrition
- Calories: approximately 70-90
- Fat: less than 1g
- Carbs: 15-20g
- Protein: 1-2g
FAQs
1. How long does it take to ferment Beetroot Garlic Kanji?
Fermentation typically takes 3-7 days, depending on temperature and your desired level of tanginess. Taste test regularly!
2. Can I use other vegetables in my Kanji?
Yes! Experiment with carrots, turnips, or radishes for variations in flavor and color. Just keep the garlic for its probiotic-boosting properties.
3. What if my Kanji develops mold?
Discard it immediately. Mold indicates spoilage. Ensure your ingredients are clean and your fermenting vessel is sanitized to prevent this.
Enjoy the satisfyingly tangy and refreshing taste of your homemade Beetroot Garlic Kanji. This simple recipe unlocks the potential of fermented foods, offering a delicious and healthy addition to your diet. So raise a glass to gut health and vibrant flavor!