Kanji

Instructions

1. Rinse the carrots and beetroots thoroughly under running water.
2. Peel and chop the carrots and beetroots.
3. In a large pan, add water and bring it to boil.
4. Once boiled, turn off the heat and let the water cool to room temperature.
5. Cover the pot with a lid while the water cools to prevent contamination.
6. In a glass jar, add chopped carrots and beetroots into it.
7. Add the ground yellow mustard seeds (or black mustard seeds), black salt, and red chili powder or cayenne pepper.
8. Pour the cooled boiled water into the jars, ensuring the vegetables are fully submerged.
9. Use a clean, dry spoon to mix all the ingredients thoroughly.
10. Cover the jars loosely with lids or tie a muslin cloth/cheese cloth over the mouths of the jars to allow air to circulate while preventing contaminants from entering.
11. Place the jars in a sunny spot for 2 to 3 days, or up to 4 to 5 days if the sunlight is less intense.
12. Stir the mixture with a wooden spoon or shake the jars gently every day to ensure even fermentation.
13. Check the taste daily. The kanji is ready when it develops a sour, tangy flavor, indicating fermentation is complete.
14. Once fermented, you can serve the kanji immediately or refrigerate it for 4 to 5 days.
15. Serve chilled, with or without ice cubes, if desired.