Kanji, a traditional fermented drink made from Daucus carota (carrot), was studied to evaluate its physicochemical, sensory, and nutritional changes over a 10-day fermentation period. The production process involved fermenting carrots with spices in water under controlled environmental conditions. Key parameters such as pH, titratable acidity, total soluble solids (TSS), sugar content, vitamin C, antioxidant activity, flavonoid, and phenolic content were measured at different stages of fermentation. The pH decreased from 6.8 to 3.4, reflecting the progress of lactic acid fermentation, while titratable acidity increased from 0.2% to 4.3%, indicating lactic acid production. TSS decreased from 350 mg/L to 170 mg/L as the fermentation progressed, and sugar content declined from 5.5% to 0.5% Brix. Vitamin C content showed a slight reduction from 7.0 mg/100 mL to 4.8 mg/100 mL. Antioxidant activity and flavonoid content increased throughout the fermentation, reaching 75% and 24.0 mg QE/100 mL, respectively. A sensory evaluation using the hedonic scale indicated that the optimal time for consumption was between days 6-7, when a balance of tangy flavor, smooth mouthfeel, and moderate acidity was achieved. Early fermentation (days 3-5) was preferred for a milder, sweeter taste, while days 8-10 produced an intensely sour and astringent flavor. The study demonstrated the complex biochemical and organoleptic changes during kanji fermentation, highlighting its potential as a probiotic-rich, nutritionally beneficial beverage.