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Probiotic Purple Carrot & Beet Tonic

A 3-ingredient fermented probiotic drink to aid digestion and reduce bloating.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Resting Time 3 days
Total Time 3 days 15 minutes
Cuisine Global, Indian, Probiotic
Servings 8 people
Calories 20 kcal

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.
Keyword beet kvass, fermented juice, gut health tonic, probiotic drink, purple carrot recipe