INGREDIENTS:
- 1 Beetroot medium-sized, peeled and cut into thin sticks
- 1 carrot (optional)
- 1 tbsp Mustard seeds (rai)
- 1 tsp Red chili powder
- 1 tsp Black salt
- 2 cups of water
HOW TO MAKE:
Peel and cut the beetroot (and carrots, if using) into thin sticks or slices.
In a large glass or ceramic jar, add the coarsely ground mustard seeds, red chili powder, and black salt.
Add the cut beetroot and carrots to the jar. Pour water into the jar, leaving some space at the top for fermentation.
Mix everything thoroughly with a clean spoon. Cover the jar with a muslin cloth or a loose lid (to allow air circulation).
Place the jar in a warm spot, like a sunny windowsill, for 4-5 days. Stir the mixture once daily with a clean spoon.
After 4-5 days, the kanji should taste tangy and slightly spicy. If you prefer it more fermented, leave it for another day or two.
Strain the liquid and discard the solids or use them in a salad. Serve the kanji chilled or at room temperature.
Store the kanji in the refrigerator for up to a week.
NUTRITIONAL VALUE:
