MENU
 
 
 
 

  • Fun with Beet Kanji

    1 vote
    Fun with Beet Kanji
    Prep: 15 min Cook: 10 min Servings: 4
    by MyCreative Flavors
    138 recipes
    >
    more details at http://www.mycreativeflavors.com/2011/11/fun-with-beet-kanji-great-way-to-treat.html

    Ingredients

    • Beetroot : 1 (Thinly sliced)
    • Carrots: 1/4 cup (Thinly sliced)
    • Ginger: 1/2 tsp, grated
    • Mustard Powder: 2 tsp (Available at grocery store, else use mortar to make fresh from mustard seeds)
    • Salt: 1 tsp or to taste
    • Pepper: a dash
    • Water: 7-8 cups

    Directions

    1. The kanji is best made and stored in a glass jug or earthen pitcher.
    2. Thoroughly wash, peel and thinly slice or julienne both the beets, ginger and carrots.
    3. Toss it with salt, mustard powder and a dash of pepper.
    4. Add plenty of water, ~7-8 glasses and cover the pitcher with a muslin cloth.
    5. Keep covered for 3-4 days at room temperature.
    6. If possible, let the jar get some some direct exposure to sunshine, this will enhance the colors & flavors.
    7. Make sure you stir the mix in the jar once in a day.
    8. Slowly but surely, the mustard powder starts turning our mix into a sour & tangy drink.
    9. Kanji should be ready in three days when beets leave their lovely shade and flavor to the water.

    Useful Links

    Similar Recipes

    Leave a review or comment