Traditionally prepared around Holi and spring, kanji gets its vibrant magenta colour and sour flavour from a combination of beets (and sometimes carrots), mustard, and black salt, which are gently infused into cold water while lactic acid bacteria do their magic. Beetroot Kanji is a distinctive, somewhat spicy, and flavourful probiotic beverage that promotes healthy digestion and increases mineral and vitamin intake. Every sip is a revitalising ritual and a health tonic with fusion-inspired garnishes like mint and roasted cumin. Delicious and visually appealing, Punjabi Beetroot Kanji is a must-have for any Indian table, whether you're just starting out with fermentation or are looking to bring back a long-lost family custom.