Kanji
Ingredients
1 tablespoon Mustard Seeds, crushed (Finely)
4-5 large carrots, peeled
1 large beetroot, peeled
6-7 cups water
1 tablespoon Salt
black sal
red chilli powder
Instructions
Chop the carrots and beet into long pieces.Combine all the ingredients in a glass jar or ceramic jars
Cover with a lid
Keep the jars in the sun for 3-4 days
Stir with a wooden spoon daily.
Once the kanji develops a tangy flavor, that means the drink is fermented.
Serve carrot kanji straightway or refrigerate to chill.
