africa (53) art (68) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (345) critters (91) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (590) garden (98) GF (121) humor (64) iv (51) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (303) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Sunday, April 17, 2016

Kaanji

Our friend Bharat was recently visiting back home in India and posted a pic of the Kaanji that his mom made. It looked interesting, so I have it a go. It's fermented carrots and beets; you drink the liquid and eat the pickled veg. Pics are day 1,2,3. It probably could have used an extra day but was still good.



I followed this recipe, but in case the link disappears here it is:

Kaanji
3 medium carrots
1 beet
1.5 T sea salt
2T ground mustard seeds
2t chile powder
2Q water


wash, chop veggies
put in jar, toss with salt, spices
pour in water
loose lid or coffee filter + rubber bands
put in sun for 3 to 4 days

No comments:

Post a Comment