Kanji, an Indian probiotic drink, by

Kanji (Indian Probiotic Drink)

  • Author: Ashley Thomas


  • 1 tablespoon Brown Mustard Seeds, crushed
  • 45 large carrots, peeled
  • 1 large beet, peeled
  • 67 cups filtered water (or enough to cover the vegetables)
  • 1 tablespoon Fine Sea Salt


  1. Crush the mustard seeds in a mortar pestle or a coffee grinder (it’s okay if they’re coarsely ground).
  2. Chop the carrots and beet into long pieces.
  3. Combine all the ingredients in a glass jar (I use a half-gallon mason jar) and cover with a lid or cheesecloth.
  4. Let the jar sit in a sunny spot for at least one week – stirring with a wooden spoon daily.
  5. Once the kanji develops a tangy flavor, that means the drink is fermented.
  6. Strain the drink, save the pickles to enjoy later.
  7. Put the drink in the refrigerator to chill.