Fun With Beet Kanji

• beetroot : 1, Thinly sliced
• carrots : 1/4 cup, Thinly sliced
• ginger : 1/2 tsp, grated
• mustard powder : 2 tsp, Available at grocery store, else use mortar to make fresh from mustard seeds
• salt : 1 tsp or to taste
• pepper : a dash
• water : 7-8 cups

1. The kanji is best made and stored in a glass jug or earthen pitcher.
2. Thoroughly wash, peel and thinly slice or julienne both the beets, ginger and carrots.
3. Toss it with salt, mustard powder and a dash of pepper.
4. Add plenty of water, ~7-8 glasses and cover the pitcher with a muslin cloth.
5. Keep covered for 3-4 days at room temperature.
6. If possible, let the jar get some some direct exposure to sunshine, this will enhance the colors & flavors.
7. Make sure you stir the mix in the jar once in a day.
8. Slowly but surely, the mustard powder starts turning our mix into a sour & tangy drink.
9. Kanji should be ready in three days when beets leave their lovely shade and flavor to the water.

beetroot, carrots, ginger, mustard powder, salt, pepper, water

Taken from www.yummly.com/recipe/Fun-with-Beet-Kanji-1657232 (may not work)