KANJI (Punjabi Probiotic Drink)

This is a Punjabi probiotic drink although it is never referred to as such.  It is served in hot summers and aids digestion.

  1. Peel 4 carrots and 1 large beet.  Then chop into 3 inch/7cm  batons
  2. Crush 1 tbsp mustard seeds in a mortar and pestle
  3. Pour 1.5 litres water and stir in 1 tbsp sea salt into a glass jar.
  4. Now add the prepared carrots, beet and mustard.
  5. Leave on a kitchen bench
  6. Stir with a wooden spoon everyday and taste
  7. When it has a tangy flavour the drink is fermented
  8. Strain and store in the fridge.  Drink daily in small quantities.

The left-over vegetables can be used in a raiita or a curry.