Fun with Beet Kanji
Ingredients
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
Preparation
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.
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About
details at - http://www.mycreativeflavors.com/2011/11/fun-with-beet-kanji-great-way-to-treat.html
Added:
Wednesday, November 16, 2011 - 8:05am
