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Categories:Viewed: 5 - Published at: a year ago
Ingredients
- beetroot : 1, Thinly sliced
- carrots : 1/4 cup, Thinly sliced
- ginger : 1/2 tsp, grated
- mustard powder : 2 tsp, Available at grocery store, else use mortar to make fresh from mustard seeds
- salt : 1 tsp or to taste
- pepper : a dash
- water : 7-8 cups
Method
- The kanji is best made and stored in a glass jug or earthen pitcher.
- Thoroughly wash, peel and thinly slice or julienne both the beets, ginger and carrots.
- Toss it with salt, mustard powder and a dash of pepper.
- Add plenty of water, ~7-8 glasses and cover the pitcher with a muslin cloth.
- Keep covered for 3-4 days at room temperature.
- If possible, let the jar get some some direct exposure to sunshine, this will enhance the colors & flavors.
- Make sure you stir the mix in the jar once in a day.
- Slowly but surely, the mustard powder starts turning our mix into a sour & tangy drink.
- Kanji should be ready in three days when beets leave their lovely shade and flavor to the water.
