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| Beetroot Kanji |
Ingredients
Dark red carrot or use regular carrots - 1 medium size
( cut into thick strips are cubed)
Beetroot - 1 medium size
( cut into thick strips are cubed)
Slit green chillies - 4
Water - 1 liter or more if needed
Salt - 1/4 tsp
Black salt - 1/2 tsp
Hing - 1/4 tsp
Coarsely grounded yellow mustard seeds - 1 tbsp.
Method
Take a wide glass jar add all the ingredients mix them well.
Cover it with a lid or a muslin cloth, do not close the lid tight.
Keep it in sunlight for 3 days, everyday using a wooden spoon stir.
If your kanji is tasting tangy then your fermented drink is ready.
Filter the drink and enjoy cold.
This stays fresh for 2 to 3 days in refrigerator.
Notes:
a) Filtering the mixture is optional. Pickled veggies can be eaten with roti or rice.
b) You can add gooseberry, fresh turmeric slices, radish.
c) Usually this drink is served in winter.
d) Best drink for your gut health.
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