By Aditi Saraswat
November 15, 2025
Kanji is a beloved winter drink known for its tangy, fermented kick and deep pink hue. Made with simple spices and carrots or beetroots, it’s gut-friendly and immune-boosting. Slow-fermented under the sunlight, this drink carries warmth and nostalgic flavours that many households love during the winter season.
3 medium, cut into fingers black carrots 1 tbsp mustard seeds (coarsely ground) ½ tsp red chilli powder 1 tsp salt 1.5 litres water Optional: Beetroot slices for deeper colour
Wash and cut the black carrots into big, long pieces. If not available, use the beetroot to achieve the colour and earthy sweetness.
In a large glass jar, add the mustard powder, red chilli powder, and salt. This combination makes the classic tangy, zesty kanji flavour.
Place the carrot in the jar and pour in the filtered water. Stir well to dissolve the spices and coat the carrots.
Cover the jar with a soft muslin cloth and place it in sunlight, letting the natural fermentation gradually develop flavour.
Stir the kanji once or twice every day to ensure even fermentation. Within 3 to 4 days, the water turns spicy and beautifully coloured.
Once it is fermented as per preference, strain the kanji and serve a cold, refreshing, probiotic-rich drink.