Kanji- BEETROOT AND CARROT KANJI

Kanji- BEETROOT AND CARROT KANJI

Ingredients

• 3 medium size beetroot (peel and cut into thick strips like French fries )
• 3 medium size carrots (peel and cut into thick strips like french fries)
• 2 tsp of ground mustard powder
• 2 tsp of black salt
• 1 tsp of red chilli flakes
• 5 cups of water

Method

• In a jar/bottle put the beetroot and carrot sticks.
• Add the ground mustard powder, salt and red chilli flakes.
• Add the water and mix well
  
• Add a lid or cover the top (ensure the jar is only 3/4 full, this ensure the Kanji doesnt overflow or create pressure on a glass jar during the fermentation process. If it's completely full the pressure build up from the games during fermentation can cause a glass bottle to crack) 
• Place the jar somewhere safe and in direct sunlight.
• Keep in sunlight for 3 days. Stir the kaanji atleast once a day. 
• In 3 days it's ready to have. You can store this in a cool place outside.
• Store it in the refrigerator if you want it to last longer. 

Notes : 

Any fermented food must be started slowly. It allows you to build on good micro biome bacteria hence it should be taken daily as you would a medicine or a probiotic medicine. 

Start with a 30 ml shot of the water daily. Ideally empty stomach helps build gut microbiome. This is strong so it will feel like a huge wake up. Else have it as a mid day snack. Ideally do not consume alongside anything very hot 30 mins before or after. 

Have the shot daily for atleast 14 days. 

Add a few strips of the vegetables with any one meal in a day. Start with just one piece and build up to allow the gut to adjust.