Kanji (Indian Probiotic Drink

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Beet, large
  • 4 Carrots, large

• Baking & Spices

  • 1 tbsp Mustard seeds, brown
  • 1 tbsp Sea salt, fine

• Liquids

  • 6 cups Water, filtered

Found on myheartbeets.com

Description

Ingredients

• 1 tablespoon Brown Mustard Seeds, crushed
• 4-5 large carrots, peeled
• 1 large beet, peeled
• 6-7 cups filtered water (or enough to cover the vegetables)
• 1 tablespoon Fine Sea Salt

Directions

• Crush the mustard seeds in a mortar pestle or a coffee grinder (it’s okay if they’re coarsely ground).
• Chop the carrots and beet into long pieces.
• Combine all the ingredients in a glass jar (I use a half-gallon mason jar) and cover with a lid or cheesecloth.
• Let the jar sit in a sunny spot for at least one week - stirring with a wooden spoon daily.
• Once the kanji develops a tangy flavor, that means the drink is fermented.
• Strain the drink, save the pickles to enjoy later.
• Put the drink in the refrigerator to chill.