I never had glass jars. All I had was clear plastic jars of 2L each. This year my family objected to use of the plastic jars in the sun, as they claimed heating food in plastic is harmful. So I went out in search of glass jars. The market has changed a lot since we were kids. Now the Stainless steel is the cheapest (160/kg) followed by Aluminum (240/kg) followed by glass. So in effect I decided on SS. To be on the safe side I bought a 15L SS for 330 and a 5L Glass jar for 350!!!!.
I then remembered that traditional method was to use "Matka" which is not transparent. It just takes longer. I tasted the Kanji after two days and it tasted similar to what older version was after a day. So I guess instead of 3-4 days I will let it mature for a week. It was quite passable today (day 5), but still requires some more time.
Just to make it tangier, I added 2TBS of ground mustard today.
Finally the Kanji is ready. It was extremely concentrated, so I diluted it. I also put the carrots and all the mustard into a glass jar with water to see if I get another batch of Kanji from the waste.
4 x 2L jars. The carrots and water are in the new 5L glass jar
A new Lot this year. As I have bought a kitchen scale, I am using it to "Quantify" the recipe
Rai (small mustard)
Mustard Paste. First dry grind and then add water.
Carrots and Salt in the container
Day 3, transferred some to the Glass Jar
Day 6, Kanji is ready. Bottled up.
The Kanji in the Glass jar ferments quite fast, while that in the steel container takes two to three times longer. So I have done it in two parts. One fast for consumption and the second slow for later use.