how to make kanji at home - #24356

I am really struggling with this and need your help! Last week, I went to this amazing Ayurvedic center and they served this warm, comforting kanji, and I can't stop thinking about it! I’ve been battling with digestion issues for a while now, and the doctor suggested including kanji in my diet. I came home all excited, but when I tried to make kanji at home, I ended up with just a weird mush – total disaster! Like, I used rice and water, followed some online recipes, but it just doesn’t taste right! How to make kanji at home without messing it up again?? Should I be soaking the rice longer or using a specific type? I also read somewhere that adding spices helps, but I really don’t know if I’m supposed to add them before fermenting or after. And honestly, how long should I let it sit? I’m kind of scared to just leave it out, but I want that traditional flavor! Any tips that you guys have for how to make kanji at home would be super helpful, thanks!