Fun With Beet Kanji

1. 1

   The kanji is best made and stored in a glass jug or earthen pitcher.

2. 2

   Thoroughly wash, peel and thinly slice or julienne both the beets, ginger and carrots.

3. 3

   Toss it with salt, mustard powder and a dash of pepper.

4. 4

   Add plenty of water, ~7-8 glasses and cover the pitcher with a muslin cloth.

5. 5

   Keep covered for 3-4 days at room temperature.

6. 6

   If possible, let the jar get some some direct exposure to sunshine, this will enhance the colors & flavors.

7. 7

   Make sure you stir the mix in the jar once in a day.

8. 8

   Slowly but surely, the mustard powder starts turning our mix into a sour & tangy drink.

9. 9

   Kanji should be ready in three days when beets leave their lovely shade and flavor to the water.

No additional tips available.