Fun With Beet Kanji

Name: Fun With Beet Kanji
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

7 ingredients

9 steps

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

Directions

1

The kanji is best made and stored in a glass jug or earthen pitcher.
2

Thoroughly wash, peel and thinly slice or julienne both the beets, ginger and carrots.
3

Toss it with salt, mustard powder and a dash of pepper.
4

Add plenty of water, ~7-8 glasses and cover the pitcher with a muslin cloth.
5

Keep covered for 3-4 days at room temperature.
6

If possible, let the jar get some some direct exposure to sunshine, this will enhance the colors & flavors.
7

Make sure you stir the mix in the jar once in a day.
8

Slowly but surely, the mustard powder starts turning our mix into a sour & tangy drink.
9

Kanji should be ready in three days when beets leave their lovely shade and flavor to the water.