Fun with Beet Kanji
By: sonia gupta
Published: Wednesday, November 16, 2011 - 8:05am

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

Preparation

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.

About

details at - http://www.mycreativeflavors.com/2011/11/fun-with-beet-kanji-great-way-to-treat.html