Ingredients
Method
- Peel and thinly slice the beetroot, then place the slices into a clean glass jar.
- Crush the black mustard seeds using a mortar and pestle and add them to the jar. You may also use crushed mustard seed powder.
- Add black salt and regular salt.
- Pour in 6 to 7 cups of water and stir well.
- Cover the jar with a clean cloth and tie it securely.
- Place the jar in sunlight for one to two days to ferment.
- Once fermented, strain the liquid or drink it as is along with the beet slices.
- Store in the refrigerator once ready.
Video
Notes
Always use a glass jar for fermentation. Avoid metal.
Taste after one day. If you want stronger tang, ferment for one more day.
Stir the mixture once during the fermentation period for even flavor.
Use clean hands and utensils to avoid unwanted bacteria.
Once fermented, refrigerate to slow further fermentation.
