Water – 8 cups
Carrots (orange or purple) – 2 medium, peeled and julienned
Beetroot – 1, peeled and julienned
Green Chilies – to taste, slit.( I added 1 small)
Powdered Mustard Seeds – 1 1/2Tbsp
Salt – 11/2 Tsp or to taste
Red Chili Powder (optional)– 1 Tsp
1. In a clean pitcher or bottle with a lid, preferably glass or ceramic, add all of the ingredients and mix well. Do not use plastic bottles or pitchers.
2. Cover and keep the pitcher in the sun for 3-4 days, stirring at least once daily with a clean spoon.
3. Once fermented, taste the kanji. When it’s ready it gives a tangy and fermented taste. I taste it daily just to understand the change in flavor, its food chemistry in action! Store the kanji in the refrigerator.
4. Serve chilled. Mix before serving. Carrots, Beets and Green Chilies can be eaten.