Salgam Juice (Şalgam) — Spicy, tangy fermented black-carrot drink

• 1000 gblack carrots (scrubbed and cut into 6 cm batons)
• 250 gturnip (white turnip root) (peeled and sliced 5 mm thick)
• 3000 mldrinking water (chlorine-free if possible)
• 60 gnon-iodized salt (2% brine by weight of water)
• 120 gfine bulgur (traditionally used to build the sour base)
• 1 tspbread yeast (active dry) (helps ensure a reliable fermentation)
• 12 ggranulated sugar (feeds early fermentation without making it sweet)
• 60 gchickpeas (dried, rinsed; supports lactic fermentation)
• 2 tsphot red pepper flakes (for a classic acılı (spicy) profile)
• 30 mllemon juice (optional, for extra brightness after fermentation)

Instructions

1. 1

   Sanitize a 4 to 5 liter glass jar, its lid, and any weights by washing with hot soapy water and rinsing well. Let everything air-dry completely so you start with a clean fermentation environment.

2. 2

   Make the brine by dissolving 60 g non-iodized salt into 3000 ml water until fully clear. Set the brine aside at room temperature so the salt is evenly distributed and ready to pour.

3. 3

   Prepare the starter base by mixing the fine bulgur, active dry yeast, sugar, and chickpeas in a bowl. Add 250 ml of the prepared brine and stir thoroughly, then rest 10 minutes so the bulgur hydrates and the yeast wakes up.

4. 4

   Pack the black carrots and sliced turnip tightly into the sanitized jar, leaving about 4 cm of headspace. Sprinkle the hot red pepper flakes evenly between layers so the heat infuses the entire ferment.

5. 5

   Spoon the bulgur starter mixture into the jar, distributing it near the bottom and middle for better extraction and fermentation. Pour in the remaining brine until the vegetables are fully submerged, then add a fermentation weight to keep everything under the liquid.

6. 6

   Close the jar with an airlock lid or a loosely tightened lid that can release gas. Place it in a dark spot at 18 to 22°C and ferment for 10 days, checking daily to ensure the vegetables stay submerged and the jar is not over-pressurized.

7. 7

   From day 7 onward, taste 30 ml daily using a clean spoon to monitor sourness and salt balance. The drink is ready when it is distinctly tangy, deeply purple, and lightly effervescent, typically between 10 and 14 days depending on temperature.

8. 8

   Strain the liquid through a fine sieve lined with cheesecloth into a clean pitcher, pressing gently to extract color and flavor without forcing too much sediment through. If you want a brighter edge, stir in 30 ml lemon juice, then bottle the şalgam in clean glass bottles.

9. 9

   Chill the bottles for at least 6 hours so the flavors meld and the sediment settles. Serve cold, shaking gently only if you prefer a cloudier, more rustic texture.