Servings:
Ingredients
- 150 g beetroot peeled and cut into small cubes
- 4 cups water
- 1 tbsp pink salt or Himalayan salt
- 1 tsp yellow mustard seeds Coarsley crushed
- ¼ tsp asafoetida hing
Instructions
- Cut the beetroot into small cubes to ensure even fermentation. This step is crucial for achieving the right consistency and flavor in your Kanji.
- In a clean glass jar, combine the drinking water and beetroot cubes.
- Add pink salt and asafoetida (hing).
- Add crushed mustard seeds to enhance the spicy flavor.
- Stir the mixture thoroughly using a spoon to distribute the spices evenly.
- Cover the jar with a clean muslin cloth. Place the jar in a sunlight s for 3-4days. Stir the Kanji once a day. You will observe the frothy bubbles on top in the morning this is due to the natural fermetation this is perfectly fine.
- The Kanji is ready when it develops a slightly tangy and pungent aroma. Strain the liquid. Serve chill. (Store the Kanji in the refrigirator, it stays good for 12 -15 days perfectly fine.
Notes
- Refrigerate the Kanji for at least 1 hour before serving.
- Store the Kanji in an airtight glass jar in the refrigerator for 12-15 days.
- Shake or stir before serving, as natural sediments may settle.
- Enjoy as a daily probiotic drink for digestive health.
- Regular rock salt can be used in place of pink salt.
- Add a pinch of red chili powder for extra heat.
- Pair it with traditional North Indian meals for a flavorful boost.
- Serve cold in small glasses, garnished with a sprinkle of roasted cumin powder for extra flavor or chopped coriander.
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