1. In a pitcher or jar with a lid, add all of the ingredients and mix well.
2. Keep the pitcher in the sun for 3-5 days, stirring at least once or twice daily.
3. Once fermented, store Kanji in the refrigerator.
4. Serve chilled. Mix before serving. Carrots, Beets and Green Chilies can be eaten.
5. Remains fresh for up to 2 weeks.
Difficulty: ................. beginners
Preparation: ............ about 10 minutes
Servings: ................. 8
Water 8 cups
Carrots 2 large, peeled and julienned
Beetroot 1/2, peeled and julienned
Green Chilies to taste, slit
Powdered Mustard Seeds 1 Tbsp
Salt 2 tsp or to taste
Red Chili Powder to taste
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Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and ...
1 If you are using them, pour 1 cup of boiling water over the dried porcini mushrooms and allow them...
Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and ...