1. Scrub carrots and beetroot and wash under running water. Peel and cut into batons. 2. Take carrot and beetroot batons in a bowl. Add salt, coarse red chilli powder, coarse mustard powder and mix. 3. Add eighteen cups of water and stir. Cover the bowl with a muslin cloth and tie it round the rim. 4. Let it stand in the sun for three to four days. When ready chill in the refrigerator and serve chilled. 5. The kanji does not have a very long shelf life and should be consumed within seven to ten days.