Kanji Recipe - Probiotic Drink Made From Carrots & Beetroot

Step 1: To begin making the Kanji Recipe, wash and peel the carrots and beetroot

Step 2: Cut them into thick and long strips

Step 3: Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine

Step 4: Add the 10-12 cups of water to it (depending on how sharp) you want the Kanji and store the Kanji for fermentation in a jars of glass or ceramic

Step 5: Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed

Step 6: Place the Kanji filled Jars in the sun for about 3 to 4 days, so it can get fermented

Step 7: Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well

Step 8: Cover it back again tightly and allow it to ferment in the sun the next day

Step 9: You will know that the Kanji is fermented when it turns slighly sour

Step 10: Once its fermented, strain the liquid and the Kanji is ready to be served

Step 11: The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up

Step 12: Serve Kanji to your family for a healthy gut and their overall well being