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Recipe By: Sharan

Carrot Beetroot Kanji

Ingredients

  • 7-8 cups water
  • 2 carrots, julienned
  • 1 small beetroot, julienned
  • 2 amlas chopped (optional)
  • 1 tbsp powdered mustard seeds
  • 1 tsp powdered rock salt or to taste
  • 1 tsp black salt

Directions

In a pitcher or jar with a lid, add all of the ingredients and mix well. Keep the pitcher in the sun for 3-5 days, stirring at least once or twice daily. Once fermented, store Kanji in the refrigerator. Serve chilled. Mix before serving. Carrots, beets and amla can be eaten.

Note : Remains fresh for up to 2 weeks.

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