By Devi Poojari
January 6, 2026
A probiotic beverage made by fermenting beetroot, the kanji is a vibrant purple concoction that enables digestion, boosts immunity and reduce inflammation. The speciality that is made using traditional pickling methods in homes across northern India, is also relished with bite-sized vadas dipped in it.
1 large beetroot, cubed 1 teaspoon yellow mustard ½ teaspoon red chilli powder ¼ teaspoon asafoetida 1 litre water ½ teaspoon salt
Add all the ingredients to a glass jar with a lid and mix well to combine.
Cover the mouth of the jar with a clean muslin cloth and place the jar in a sunny area of the kitchen for 3-4 days.
Once the mixture begins to look fizzy, strain and drink or refrigerate for later consumption.