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Ingredients:
- 2 beets
- 1 large purple carrot
- 2 tablespoons ground yellow mustard seeds
- 1 tablespoon roasted cumin seeds
- 1 tablespoon black salt (or Himalayan pink salt) – adjust to taste
- 1 teaspoon red chili powder (or to taste)
- 6 cups of luke-warm water
Method:
- Wash and peel the beets. Chop into 1 cm slices (lengthwise).
- Wash and chop the carrots to a similar size.
- Roast the cumin seeds in a dry pan over medium heat for about 2 minutes – or till they become fragrant.
- Using a mortar and pestle grind the mustard seeds and the cumin seeds to a powder – not too fine.
- Add all the ingredients into a glass mason jar large enough to hold everything. Mix well to combine. The color of the water will start to change and take on a pinkish hue right away.
- Cover the jar with a cheesecloth and place an elastic band around the lip of the jar. Do not place the cover on the jar. The fermentation process needs the top to be open.
- Allow the jar to sit in a dark place for about 4-5 days. Stir the contents every day – once a day only.
- After day 3, taste the kanji and adjust the salinity and chili content as needed.
- Once the drink is fermented and sour, store it in the fridge for up to 2 weeks.
- Do not discard the carrots and beets. They can be enjoyed as well since they are now pickled.
