Carrot Beetroot Kanji
- 1 cup carrots cut into 1 inch sticks
- 1 cup beetroot cut into 1 inch sticks
- 2 tbsp ground mustard powder
- ½ tsp kashmiri chili powder
- 4 – 5 cups of water
Put all the ingredients into a big glass jar. Cover with a lid or a muslin cloth and keep the jar in the sun for 3-4 days. Stir the contents of the jar, with a wooden spoon everyday. Kanji is ready to drink when it tastes sour. Fermentation might take longer in winter so you may need to leave the jar in the sun longer.
It has a sour pungent taste.