Description

Beetroot Kanji is a colorful and nutritious variation of the traditional Indian fermented drink, Kanji, which is known for its tangy and spicy taste. This version substitutes black carrots with beetroot, lending the beverage its striking deep red hue and infusing it with the earthy flavors and nutritional benefits of beetroot. Like its traditional counterpart, Beetroot Kanji is made by fermenting beetroot pieces with mustard seeds, water, and salt, a process that enhances its natural flavors while imbuing it with probiotic qualities. The preparation of Beetroot Kanji involves cutting beetroot into thick slices or chunks, which are then mixed with coarsely ground mustard seeds and salt in a glass jar or a clay pot. The mixture is left to ferment in sunlight for a few days, allowing the lactic acid bacteria to work their magic. This fermentation process not only produces a naturally effervescent drink but also increases the bioavailability of nutrients, making Beetroot Kanji a powerhouse of health benefits. It is particularly rich in iron, folate, and antioxidants, which contribute to blood health, digestion, and an overall boost to the immune system. Beetroot Kanji stands out not only for its vibrant color and unique taste but also for its versatility as a healthful drink that can be enjoyed throughout the year for Direct Sourcing from India Please Visit