Take a big neutral jar such as glass jar, clean it and sterilize.

Boil water in a big pot. When the water starts boiling, switch off the gas. Add carrot batons, and spices to it. Allow this mixture to cool.

Pour this kanji mixture in sanitized jar, and close the lid tightly. Keep the jar in sunlight. If sufficient sunlight is not there, then keep it at a warm place, and allow it to ferment.

Taste a bit of kanji using clean spoon. When the kanji turns sour, it is ready for consumption. Time required for kanji to turn sour depends upon weather condition. In warm climate it turns sour in two three days, whereas in cold weather it may take up to ten days. Now a days it took me more than ten days to get fermented.

Once the kanji is fermented store it inside. It stays good at room temperature for about a weak. If kept in refrigerator, it stays good for a month.