1. Wash and peel the carrots. Chop them into 1-inch pieces or thin sticks.

2. In a large, clean glass jar or ceramic pot (at least 2-liter capacity), combine the chopped carrots, filtered water, crushed black mustard seeds, red chili powder, salt, and asafoetida (if using).

3. Stir well with a clean spoon to ensure all ingredients are mixed. Ensure the carrots are submerged in the water.

4. Cover the jar loosely with a clean cloth or a lid that allows air circulation (do not seal tightly to prevent pressure buildup during fermentation). Secure the cloth with a rubber band.

5. Place the jar in a warm spot, away from direct sunlight, to ferment. The ideal temperature is between 20-30°C (68-86°F).

6. Stir the mixture once daily with a clean, dry spoon to prevent mold and ensure even fermentation.

7. Begin tasting the Kanji after 3 days. It should develop a tangy, slightly sour, and pungent flavor. The longer it ferments, the more intense the flavor will become. Fermentation typically takes 3 to 7 days, depending on the temperature.

8. Once fermented to your liking, strain the liquid into a clean bottle or pitcher. You can discard the fermented carrots or consume them if desired.

9. Store the Kanji in the refrigerator. Serve chilled. Enjoy its refreshing and probiotic benefits for up to a week.