Fun with beet kanji

The kanji is best made and stored in a glass jug or earthen pitcher.
Thoroughly wash, peel and thinly slice or julienne both the beets, ginger and carrots.
Toss it with salt, mustard powder and a dash of pepper.
Add plenty of water, ~7-8 glasses and cover the pitcher with a muslin cloth.
Keep covered for 3-4 days at room temperature.
If possible, let the jar get some some direct exposure to sunshine, this will enhance the colors & flavors.
Make sure you stir the mix in the jar once in a day.
Slowly but surely, the mustard powder starts turning our mix into a sour & tangy drink.
Kanji should be ready in three days when beets leave their lovely shade and flavor to the water.