Step 1

Rinse and then peel the carrots and beetroots.

Step 2

Note that you can use orange carrots, if you do not have red carrots. If you are not a fan or beets, skip them and swap with 1 more medium-sized carrot.

Step 3

Chop into 1.5 to 2 inches long sticks or batons.

Step 4

First boil water and let it cool at room temperature. Cover the pan when the water cools.

Step 5

In a clean ceramic or glass jars with a wide mouth, add the carrots, beets, ground yellow mustard powder, black salt, pink salt or regular salt and red chili powder or cayenne.

Step 6

Mix all the ingredients with a clean dry spoon.

Step 7

Cover with loosely with a lid or secure and tie a muslin cloth/cheese cloth on the top of the jar or bottle. Keep the jars in the sun for 2 to 3 days or up-to 4 to 5 days depending on the sunlight in your area.

Step 8

For an intense and strong sunlight, about 1 to 2 days is good enough for fermentation. When there are cloudy days and less sunlight, 4 to 5 days will work. But do ensure that your kanji drink is fermented well. Do not keep so long that will make your drink over fermented.

Step 9

Stir with a wooden spoon or shake the jar everyday.

Step 10

When the kanji tastes sour, it means the drink is fermented.

Step 11

Serve carrot kanji straightway or refrigerate. It stays good in the fridge for about 4 to 5 days.

Step 12

You could add a few ice cubes while serving or refrigerate to make it cold before serving.

Step 13

Drink the kanji before meals or anytime during the day. Serve the fermented carrot and beets sticks as a pickle condiment with any Indian main course.

Step 14

The sour-tangy carrots and beets can be included in a salad or add as toppings to your wraps, burgers or sandwiches.