INGREDIENTS

4 medium carrots
1/2 beetroot
4 level tsp black salt
4 tsp brown mustard
1 tsp fennel seeds
1 tsp nigella seeds (kalong)
2  1″ cinnamon stick
8 cups of cooled-boiled water

METHOD

Wash and slice the carrots and beetroot and put them into a glass container

Add salt, brown mustard, fennel seeds, cinnamon stick and nigella seeds

Add the cups of water and cover the container with a tight lid, leaving it in a sunny place

Remove after 3 days of developing, ready to drink