Candy Cane Beet & Carrot Kanji

Name: Candy Cane Beet & Carrot Kanji
Ingredients: 2 (170 g) red carrots; 2 (160 g) candy cane beets; 1 tsp red chili powder (optional); 1 Tbsp (10 g) yellow mustard seeds, gently crushed; 1/2 Tbsp Indian black salt; ½ tsp hing (asafetida) powder (optional); 4 ¼ cups (1 L) water, filtered or boiled and cooled; Step 1 Peel and cut the carrots into medium batons. Peel the beets and cut them into small rounds or chunks.; Step 2 Add the spices to a large glass jar. Add the carrot and beet, then top up with water. Close the lid and give it a good shake to swirl and mix the ingredients.; Step 3 Place the jar in an optimum location with gentle sunlight. It shouldn’t be too harsh, which will kill the good bacteria; nor too cool, which will slow fermentation.

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Kanji is a refreshing, hydrating, probiotic Indian drink, packed with the goodness of carrot and beet. The most important ingredient is the winter sunlight!

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Ingredients

2 (170 g) red carrots
2 (160 g) candy cane beets
1 tsp red chili powder (optional)
1 Tbsp (10 g) yellow mustard seeds, gently crushed
1/2 Tbsp Indian black salt
½ tsp hing (asafetida) powder (optional)
4 ¼ cups (1 L) water, filtered or boiled and cooled
Step 1 Peel and cut the carrots into medium batons. Peel the beets and cut them into small rounds or chunks.
Step 2 Add the spices to a large glass jar. Add the carrot and beet, then top up with water. Close the lid and give it a good shake to swirl and mix the ingredients.
Step 3 Place the jar in an optimum location with gentle sunlight. It shouldn’t be too harsh, which will kill the good bacteria; nor too cool, which will slow fermentation.