• 2 medium beetroots • 5–6 glasses of water • 1½ tbsp ground yellow mustard seeds • 1 tbsp salt • ½–1 tsp red chilli powder
Peel the beetroots and cut them into medium pieces. Place them in a clean glass jar.
Add mustard seeds, salt and red chilli powder to the jar. Pour water and stir well so everything blends evenly.
Keep the jar in direct sunlight for 3–4 days or longer. Stir the mixture daily using a wooden spoon to support fermentation.
Once the mixture develops a tangy, slightly sour flavour, it’s ready. Give it one final mix before serving.
Refrigerate the Kanji to preserve its freshness. Serve chilled for maximum taste and benefits.