DIY Black Carrot Turnip Juice
Şalgam Suyu is a traditional Turkish fermented beverage, known for its distinctive sour and salty taste, often enjoyed with kebabs or meze. This refreshing drink is made primarily from black carrots, bulgur, and spices, undergoing a natural fermentation process.
Ingredients
- 2 medium black carrots peeled and cut into sticks
- 1 large beetroot peeled and cut into sticks (optional
- 1 tablespoon ground mustard seeds
- 2 tablespoons coarse salt or to taste
- 1/4 cup fine bulgur (optional
- 4 cups filtered water
Instructions
- Peel and cut the black carrots (and beetroot, if using) into uniform sticks about 2-3 inches long.
- Carefully place the carrot and beetroot sticks into a clean one-liter glass jar.
- Add the ground mustard seeds, coarse salt, and fine bulgur (if using) to the jar. If using bulgur, you can place it in a small muslin bag to easily remove it later.
- Pour the filtered water over the ingredients, ensuring all solids are fully submerged. Leave about an inch of headspace at the top of the jar.
- Cover the jar loosely with its lid or a piece of cloth secured with a rubber band. This allows air to escape while keeping contaminants out. Do not seal tightly.
- Place the jar at room temperature (ideally between 20-25°C or 68-77°F) away from direct sunlight for 7-14 days to ferment.
- Begin tasting the juice daily after the 5th day. The fermentation is complete when it reaches your desired level of sourness and saltiness.
- Once fermented to your liking, strain the liquid using a fine-mesh sieve into clean bottles. Discard the solids.
- Seal the bottles and refrigerate the Şalgam Suyu. Serve chilled and enjoy!
Notes
Fermentation typically takes 7-14 days, depending on ambient temperature. Taste daily after day 5. Adjust salt to your preference. Serve chilled. You can use regular carrots and beetroot for a similar color and flavor if black carrots are unavailable. For an extra kick, add a pinch of dried chili flakes (pul biber) to your glass before serving.