Wash and rinse carrots and and peel them. Cut into batons or sticks that are 1.5 to 2 inches long.
Crush the mustard seedsusing a grinder or mortar and pestles.
In a big jar or bottle add carrots, beets, ground yellow mustard powder, black salt, red chilli powder and whole peppercorns.
Fill the jars with normal temperature water.
Cover with the lid loosly or muslin/cheese cloth on the mouth of the jars.
Keep the jars or bottles out of the sun. Allow 2 to 3 days for the drink to ferment and become sour.
Make sure the drink doesn't get too fermented.
Before putting it in the sun the next day, stir the mixture with a clean wooden spoon.
Alternatively, instead of mixing with a spoon, shake the jar.
The carrot kanji is ready when the liquid begins to taste sour.
Refrigerate the kanji beverage or serve it right away.