Kanji Recipe - Probiotic Drink Made From Carrots & Beetroot
A vegetarian North Indian Recipes recipe with purple carrots, beetroot, mustard powder - coarsely ground. Ready in 5 min, serves 1.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Kanji Recipe, wash and peel the carrots and beetroot
purple carrots(2)beetroot(1) - 2
Cut them into thick and long strips
- 3
Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine
purple carrots(2)mustard powder - coarsely ground(2 tablespoon)/2 red chilli powder(1 teaspoon)salt - to taste - 4
Add the 10-12 cups of water to it (depending on how sharp) you want the Kanji and store the Kanji for fermentation in a jars of glass or ceramic
-12 water(10 cups) - 5
Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed
- 6
Place the Kanji filled Jars in the sun for about 3 to 4 days, so it can get fermented
- 7
Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well
- 8
Cover it back again tightly and allow it to ferment in the sun the next day
- 9
You will know that the Kanji is fermented when it turns slighly sour
- 10
Once its fermented, strain the liquid and the Kanji is ready to be served
- 11
The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up
purple carrots(2) - 12
Serve Kanji to your family for a healthy gut and their overall well being
Rate this recipe
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Kanji Recipe - Probiotic Drink Made From Carrots & Beetroot
A vegetarian North Indian Recipes recipe with purple carrots, beetroot, mustard powder - coarsely ground. Ready in 5 min, serves 1.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Kanji Recipe, wash and peel the carrots and beetroot
purple carrots(2)beetroot(1) - 2
Cut them into thick and long strips
- 3
Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine
purple carrots(2)mustard powder - coarsely ground(2 tablespoon)/2 red chilli powder(1 teaspoon)salt - to taste - 4
Add the 10-12 cups of water to it (depending on how sharp) you want the Kanji and store the Kanji for fermentation in a jars of glass or ceramic
-12 water(10 cups) - 5
Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed
- 6
Place the Kanji filled Jars in the sun for about 3 to 4 days, so it can get fermented
- 7
Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well
- 8
Cover it back again tightly and allow it to ferment in the sun the next day
- 9
You will know that the Kanji is fermented when it turns slighly sour
- 10
Once its fermented, strain the liquid and the Kanji is ready to be served
- 11
The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up
purple carrots(2) - 12
Serve Kanji to your family for a healthy gut and their overall well being
Rate this recipe
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