Kanji
Ingredients
Instructions
  1. Wash beetroot and carrots thoroughly. Let them dry
  2. Peel them and cut them into length wise pieces
  3. Place carrots and beetroots in a large container or bowl. Add white and black salt to it and leave it covered overnight (About 12 hours)
  4. Add red chilli powder, brown sugar and ground mustard seeds to it
  5. Mix it thoroughly. Add mineral water to it as much as your container can hold. Cover it and place it in a cool and dark place preferably
  6. Let it for 3 days. It will become sour and tangy due to fermentation. Serve it chilled or as it is 🙂