Carrots – 4
Beetroot – 1
Water – 4 Cups
Red Chilli Powder – ½ tsp
Black Salt – to taste
Grounded Mustard Powder – 1-1/2 tbsp
Wash and peel the carrots and beetroot. Cut them into long pieces.
Mix all the ingredients into a glass jar.
Cover with the lid and keep the jar in the sun for 3 to 4 days.
Stir with a wooden spoon everyday before keeping the jar back in the sun.
When the kanji tastes sour, it means the drink is fermented. Serve carrot kanji straightway or refrigerate.