Ingredients:

5 cups water
3 medium sized peeled carrots
1 small size peeled beetroot
1 teaspoon red chilli powder
1 tablespoon yellow mustard seeds
Black or pink salt as per taste

Preparation:

Boil water and let it cool to room temperature.

Chop carrots and beetroot into 2 inch long sticks.

In a clean glass jar with a wide mouth, add the carrot and beetroot pieces, chilli powder, mustard seeds, salt and water.

Mix all the ingredients with a wooden spoon. Cover with a lid and tie a muslin cloth on the top of the jar.

Keep the jar in the sun for 3 to 4 days depending on the sunlight in the area.

Stir with a wooden spoon or shake the jar every day.

Do ensure that your kanji drink is well fermented, and it tastes sour.

Serve with few ice cubes or refrigerate.