Beetroot Kanji

3 mins
Serves 2
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Directions

  1. 1Peel and slice two beetroots.
  2. 2Peel and slice two beetroots.
  3. 3Peel and slice two beetroots.
  4. 4In a mortar and pestle, grind 2 tbsp of yellow mustard.
  5. 5In a mortar and pestle, grind 2 tbsp of yellow mustard.
  6. 6In a mortar and pestle, grind 2 tbsp of yellow mustard.
  7. 7Place the sliced beetroots in a large jar.
  8. 8Place the sliced beetroots in a large jar.
  9. 9Place the sliced beetroots in a large jar.
  10. 10Add the grounded mustard.
  11. 11Add the grounded mustard.
  12. 12Add the grounded mustard.
  13. 13Add rock salt to taste.
  14. 14Add rock salt to taste.
  15. 15Add rock salt to taste.
  16. 16Add 1/4 tsp of black pepper.
  17. 17Add 1/4 tsp of black pepper.
  18. 18Add 1/4 tsp of black pepper.
  19. 19Add 2 liters of filtered water.
  20. 20Add 2 liters of filtered water.
  21. 21Add 2 liters of filtered water.
  22. 22Close the jar and let it ferment in sunlight for 3 days.
  23. 23Close the jar and let it ferment in sunlight for 3 days.
  24. 24Close the jar and let it ferment in sunlight for 3 days.

Ingredients

  • 2 beetroot
  • 2 beetroot
  • 2 beetroot
  • 2 tbsp yellow mustard
  • 2 tbsp yellow mustard
  • 2 tbsp yellow mustard
  • 1 to taste rock salt
  • 1 to taste rock salt
  • 1 to taste rock salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 2 litre filter water
  • 2 litre filter water
  • 2 litre filter water

Equipment

knifemortar and pestlelarge jar
Beetroot Kanji | Clip Recipe