You will need a clean glass or ceramic jar to ferment the kanji in.
I normally wash and dry a glass or ceramic jar and then keep it in sunlight for a few hours till completely dry to sterilize it.
Add the chopped carrot and beet batons along with the mustard powder, cayenne and both the salts in the glass or ceramic jar.
Now top up with water.
You will find that the carrot and beets float on top.
Cover it well and keep it out in the sun for a few hours for 3-4 days till it has fermented.
Always keep the bottle inside during the evening and night hours.
In 3-4 days, your kanji will have fermented enough and will be ready for consumption.
After this keep it in a cool and dry place and consume within 5-7 days.
Notes
1. The best thing about this recipe is that it is extremely versatile. If you can get black carrots, make it with black carrots. Or use beetroots like I've mentioned. You could also use radish or turnips too if you wish.2. If you feel that the salt is less after fermentation, just add more.3. The fermented carrot and beetroot pieces get pickled and taste delicious as a crunchy side.4. Use yellow mustard instead of black mustard seeds for less sourness. If using. black mustard seeds, use half the quantity or 1 tbsp.