Step-by-Step Instructions

1. 1.Grind Spices

   Into a small chutney grinder, add 1 tablespoon of mustard seeds and 1 teaspoon of whole black peppercorns. Coarsely grind them and set aside.

2. 2.Prepare Vegetables

   Take 2 medium-sized beetroots and 2 medium-sized carrots. Peel both the beetroots and carrots, then slice them into desired pieces. Also, lightly crush a small piece of ginger, keeping the skin on.

3. 3.Combine Ingredients in Jar

   Add the peeled and sliced carrots and beetroots into a large glass jar. Then add the crushed ginger, the coarsely ground mustard seeds and black peppercorns, 1 teaspoon of black salt (kala namak), 2 teaspoons of pink Himalayan salt, and 1 teaspoon of raw sugar (optional, to kickstart fermentation).

4. 4.Add Water and Stir

   Pour 2 liters (approximately 8 cups) of water into the jar with the ingredients. Give it a good stir to combine everything.

5. 5.Ferment in the Sun

   Cover the glass jar loosely with a lid. Place the jar in direct sunlight for 2 to 3 days, or until the mixture is fermented. Fermentation time may vary, taking up to 5-7 days in colder climates.

6. 6.Strain the Kanji

   Once the mixture has fermented (after 2 days in a tropical climate as shown), remove the lid. Strain the fermented liquid into a clean glass pitcher or jar, separating the solids.

7. 7.Serve

   Pour the naturally fermented Beetroot Carrot Kanji into a glass. You can enjoy this probiotic drink chilled, optionally adding some ice cubes if preferred, or simply on its own.