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Wash and peel the beetroot and carrot.
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Grate both vegetables finely and transfer them to a clean glass jar.
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Pour in the water and mix in the salt, hing, and red chilli powder.
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Stir the mixture well to ensure the spices are evenly distributed.
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Cover the jar loosely (with a cloth or lid that isn’t airtight) to allow gases to escape during fermentation.
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Place the jar at room temperature (20–25°C), away from direct sunlight.
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Ferment for 4–5 days, checking daily for bubbles and a pleasantly tangy aroma.
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Once it reaches your preferred tanginess, strain the kanji if you like, or keep it with the grated veggies.
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Refrigerate the prepared kanji. It stays good for up to 2 weeks.