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Ingredientes
- 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
Direcciones
- The kanji is best made and stored in a glass jug or earthen pitcher.
- Thoroughly wash, peel and thinly slice or julienne both the beets, ginger and carrots.
- Toss it with salt, mustard powder and a dash of pepper.
- Add plenty of water, ~7-8 glasses and cover the pitcher with a muslin cloth.
- Keep covered for 3-4 days at room temperature.
- If possible, let the jar get some some direct exposure to sunshine, this will enhance the colors & flavors.
- Make sure you stir the mix in the jar once in a day.
- Slowly but surely, the mustard powder starts turning our mix into a sour & tangy drink.
- Kanji should be ready in three days when beets leave their lovely shade and flavor to the water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 4 servings | |
| Calories 6 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 44mg | 1% |
| Total Carbs 1.34g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.65g | 0% |
| Protein 0.13g | 0% |
