Kanji Recipe - Probiotic Drink Made From Carrots & Beetroot
A vegetarian North Indian Recipes recipe with purple carrots, beetroot, mustard powder - coarsely ground. Ready in 5 min, serves 1.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Kanji Recipe, wash and peel the carrots and beetroot
purple carrots(2)beetroot(1) - 2
Cut them into thick and long strips
- 3
Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine
purple carrots(2)mustard powder - coarsely ground(2 tablespoon)/2 red chilli powder(1 teaspoon)salt - to taste - 4
Add the 10-12 cups of water to it (depending on how sharp) you want the Kanji and store the Kanji for fermentation in a jars of glass or ceramic
-12 water(10 cups) - 5
Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed
- 6
Place the Kanji filled Jars in the sun for about 3 to 4 days, so it can get fermented
- 7
Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well
- 8
Cover it back again tightly and allow it to ferment in the sun the next day
- 9
You will know that the Kanji is fermented when it turns slighly sour
- 10
Once its fermented, strain the liquid and the Kanji is ready to be served
- 11
The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up
purple carrots(2) - 12
Serve Kanji to your family for a healthy gut and their overall well being
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kanji Recipe - Probiotic Drink Made From Carrots & Beetroot
A vegetarian North Indian Recipes recipe with purple carrots, beetroot, mustard powder - coarsely ground. Ready in 5 min, serves 1.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
To begin making the Kanji Recipe, wash and peel the carrots and beetroot
purple carrots(2)beetroot(1) - 2
Cut them into thick and long strips
- 3
Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine
purple carrots(2)mustard powder - coarsely ground(2 tablespoon)/2 red chilli powder(1 teaspoon)salt - to taste - 4
Add the 10-12 cups of water to it (depending on how sharp) you want the Kanji and store the Kanji for fermentation in a jars of glass or ceramic
-12 water(10 cups) - 5
Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed
- 6
Place the Kanji filled Jars in the sun for about 3 to 4 days, so it can get fermented
- 7
Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well
- 8
Cover it back again tightly and allow it to ferment in the sun the next day
- 9
You will know that the Kanji is fermented when it turns slighly sour
- 10
Once its fermented, strain the liquid and the Kanji is ready to be served
- 11
The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up
purple carrots(2) - 12
Serve Kanji to your family for a healthy gut and their overall well being
Rate this recipe
