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Kanji is made in late winters and early summers. so days required for fermentation purely depends on two things: The weather and sun. As you approach warmer weather it takes a shorter period and requires to be refrigerated once ready, to avoid spoilage. Winter month can take longer, and it is enjoyed straight from the jar after fermentation. Taste. More fermented Kanji is sour and requires an acquired taste. So adjust your recipe, by checking on the flavours as you keep the kanji in the sun every day. Black salt gives a distinct taste to the Kanji but can be replaced with Table salt or Rock salt. Chili powder can be adjusted according to the heat required.
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