If you are looking for a natural way to repopulate your gut microbiome without expensive supplements, look no further than this traditional fermented tonic. Known as Kanji in the East and similar to Beet Kvass in the West, this vibrant purple drink is a ‘synbiotic’ powerhouse—delivering both live probiotics and the prebiotic fiber they need to thrive.
Probiotic Purple Carrot & Beet Tonic
A 3-ingredient fermented probiotic drink to aid digestion and reduce bloating.
Equipment
- 1 Large Glass Mason Jar 2-Liter
- 1 Muslin Cloth or Cheesecloth Essential for breathable fermentation
- 1 Mortar and Pestle For crushing the mustard seeds to release flavor and enzymes
Ingredients
- 500 g Purple Carrots or 400g Orange Carrots + 100g Red Beetroot
- 2 tbsp Mustard Seeds Yellow ir Black
- 1.5 tbsp Sea Salt Himalayan Pink Salt preferred
- 2000 ml Filtered Water
Instructions
- Wash and peel carrots/beets. Cut into 2-inch sticks.
- Lightly crush the mustard seeds in a mortar and pestle to release the enzymes.
- Place carrots, mustard seeds, and salt into a large glass jar. Pour in the filtered water.
- Cover the jar with a breathable muslin cloth or paper towel secured with a rubber band.
- Place in a sunny spot for 3–5 days. Taste daily; it should be tangy and slightly "fizzy."
- Once ready, strain into glass bottles and refrigerate.
Notes
Looking for more ways to use this tonic in a full routine? Check out our 5 Morning Habits for Digestive Health or see why this is a staple in our 7-Day Gut Reset Guide.
At under 20 calories per serving, this tonic is a nutrient-dense alternative to sugary store-bought probiotics. It provides a ‘clean’ energy boost without the insulin spike, making it perfect for those following a low-glycemic or gut-restoration protocol.
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