Wash your carrots, cut off the ends from both sides and peel them properly. Now you cut them into pieces of about the length of a finger. Cut them lengthwise again to make them thinner. It now depends on how thick your carrots were – in the end the sticks should be a maximum thickness of one centimeter. This means thin carrots don’t need to be cut a lot whereas thick carrots will have to be cut in several pieces.

Bring some water to the boil and put the carrots in. By keeping them in the boiling water for about five minutes, they get a little bit softer. They should still remain hard enough so that they don’t fall apart when you press them but it should not take a lot of effort to bite a piece off anymore.

While they are getting boiled, you can grind the mustard seeds to powder.

When the carrots are ready, take them out of the water and place them into a big bowl. Add the mustard powder, the salt and the water and mix it all well. Cover the bowl with a lid or a plate and simply put the bowl somewhere aside.

It will be best to leave your Kanji for a day or two and give the carrots time to soak in some water as well as the water time to develop its sourness which makes this drink very tasty! Once it is sour, you can enjoy it – along with food, as an afternoon snack or whenever you feel like drinking something special!