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This recipe was adapted for fresh from The Dosa Kitchen by Nash Patel and Leda Scheintaub. Kanji is a cultured, probiotic-rich beet beverage that hails from the Punjab region of India. Its salty, pungent punch is an instant perk-me-up. For your first batch of kanji, use 1/4 cup juice from a jar of naturally fermented pickles or sauerkraut, then, for subsequent rounds, use kanji liquid from the previous batches. You can finely ground the mustard seeds using a spice grinder or mortar and pestle.
1 large carrot, scrubbed (not peeled) and cut into 1/2" pieces
1 large red beet, scrubbed (not peeled) and cut into 1/2" pieces
1/4 cup naturally fermented sauerkraut or pickle brine (see headnote)
1 Tbsp. mustard seeds, ground
2 tsp. fine sea salt
6 cups filtered water
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  • Servings:Makes About 6 cups
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. Combine carrot and beet in a 2-quart glass jar. Add brine, mustard seeds, and salt. Add enough water to fill jar, leaving about 1 1/2" of space at top. Stir mixture, cover loosely with lid, and place in a pie dish or rimmed plate. Let sit in a cool, dark place at least one and up to two weeks, depending on taste preferences (the longer it sits, the tangier it will become). You can expect the kanji to bubble and fizz while it sits.
2. To serve, pour kanji into glasses, with a few of the fermented carrot and beet cubes tossed in. Kanji can be refrigerated up to one month in an airtight container. Use any leftover carrots and beets from the jar in salads and sandwich wraps.
Source: Hannaford fresh Magazine, January - February, 2019