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Recipe Ingredients
2 1/2 liter glass jar with lid
2 liter hand warm water
1-2 large carrots, peeled and cut into small batons (about an average sized mug full)
1 raw beetroot, peeled and cut into small wedges (this is added for colour, so is not essential)
1 tbsp. salt
2 tbsp. mustard seeds, coarsely ground
1/2-1 tsp. chilli powder, adjust to taste
Recipe Method
1. Place all ingredients in the jar, stir well, close lid and leave on a warm, sunny window sill for 3-4 days. It will slowly ferment, get darker in colour and develop a slightly sharp, tangy taste. the crushed/coarsely ground mustard will rise to the top and float on the surface.
2. Strain to remove all carrots and beet roots. Discard solids. Some people like to munch these carrots and beetroot, but I discard them. It is a personal choice.
3. Adjust salt and chillies.
4. Chill in the fridge and serve in small glasses before a meal.
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