Time to cook
A traditional fermented North Indian drink made from black carrots, rich in probiotics and spices, offering a unique and tangy flavor.
Red Chilli Powder
Rinse and peel the carrots and beetroots.
Chop into 1.5 to 2-inch long sticks.
Boil water and let it cool at room temperature and cover.
Use a wide-mouthed and clean ceramic or glass jar, add carrots, beets, ground yellow mustard powder, salt (black, pink or regular salt), red chili powder and mix all the ingredients with a clean dry spoon and cover loosely with a lid and tie a muslin cloth on the top of the jar or bottle.
Keep the jars in the sun for 2 to 3 days or up to 4 to 5 days depending on the amount of sunlight.
Stir with a wooden spoon or shake the jar every day. When the kanji tastes sour, it means the drink is fermented.
Serve carrot kanji straightway or refrigerate.