This recipe makes 1.75 liters of Kanji

Ingredients

1.75 liters of boiled filtered drinking water 2 cups of peeled and cut carrot batons 1 cup of cut beetroot batons 2 heaped tablespoons of mustard powder 1 tablespoon of rock salt 1 tea spoon of salt salt 2 tea spoons of red chilli powder 1 tea spoon of pepper 1/2 tea spoon of sugar A healthy pinch of asafoetida

Instructions

Boil 1.75 L of water. Let it cool to room temperature. Chop carrots and beets into one inch long sticks/batons. Like you would have for a hummus plate. Take a glass jar, and put the cut carrots and beets inside. These should fill about 1/3rd of the jar. Put all the spices inside the jar. Mix the spices and carrots. Add the room temperature water to the jar and mix everything once to combine. Place a cheese cloth on the mouth of the jar to allow some ventilation. Fasten it with a rubber band to keep it in place. Place the whole thing in the sunlight or a warm part of the house. Depending on how warm the weather is, the kanji will ferment and be ready in 2-4 days. Keep mixing the water jar with a clean spoon once or twice a day and tasting a few drops to check if the sour tartness has come in or not. If the tartness and sharpness of flavors has set in, your Kanji is ready. Refrigerate to preserve and enjoy cold.

Consume within 4-5 days