Beetroot Kanji
Last year, I had it in the most unexpected place – an Indian food truck in rural Vermont by an Indian guy who had written a book on fermentation. The name of the book escapes me now. But Kanji (minus the beetroot) has been a big part of childhood summers, often had with vada. So, I was determined to make my own batch. A week of fermentation and this was potent and just perfect.
Girija Bahety 