Ingredients:

• 2 medium-sized beetroots (peeled and cut into thin sticks)
• 3 medium-sized carrots (peeled and cut into thin sticks)
• 4 cups water
• 2 tbsp mustard seeds (coarsely ground)
• 1-1.5 tbsp red chili powder (adjust as per taste)
• 1 tbsp black salt (or as per taste)
• Salt to taste

Methods:

• Add beetroot and carrot sticks to a clean glass jar.
• Pour 4 cups of water into the jar.
• Mix in mustard seeds, red chili powder, black salt, and regular salt.
• Stir well with a spoon.
• Cover the jar with a muslin cloth and secure it with a rubber band.
• Place the jar in a warm spot (like near a sunny window) for 4-5 days, stirring once daily.
• Once it turns tangy and fermented, the kanji is ready to enjoy. No refrigeration needed perfect for winter!