Adana Şalgam Suyu (Fermented Black Carrot Drink)
Şalgam suyu is a salty, sour southern Turkish drink fermented from black carrots, turnip, bulgur flour, and water; it is never blended into a smoothie.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix the bulgur flour with a little water and the sourdough starter. Leave covered at room temperature for 24 hours to begin souring.
- 2
Strain the starter liquid into a thoroughly clean fermentation jar and discard coarse solids.
- 3
Add the black carrots, turnip, rock salt, optional peppers, and remaining chlorine-free water.
- 4
Keep all vegetables submerged, cover with an airlock or loosely fitted lid, and ferment at cool room temperature for 7-14 days.
- 5
Taste for a clean sour, salty flavor and deep ruby color. Strain without blending the vegetables.
- 6
Bottle and refrigerate. Serve very cold, plain or spicy.
Cook notes
Tips
Taste the juice daily to find your preferred level of fermentation.
Sterilize your containers to prevent unwanted bacteria during fermentation.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep the Şalgam in a sealed container in the fridge to maintain freshness.
- Store in a dark, cool place if you're continuing fermentation.
Substitutions
- Instead of turnips, you can use daikon radish for a different flavor.
- If you can't find black peppercorns, use ground black pepper as a substitute.
What to Serve With
- Kebabs
- Stuffed grape leaves
- Olive oil dips
Common Mistakes
- Not straining the mixture well can result in a gritty texture.
- Over-fermenting can make the drink too sour.
- Using too much salt can overpower the flavor.
Recipe FAQ
What can I use instead of bulgur?
You can use quinoa as a gluten-free alternative to bulgur.
How long does Şalgam last in the fridge?
Properly sealed, Şalgam can last for about 2 weeks in the refrigerator.
Can I make it without fermentation?
No, fermentation is what gives Şalgam its unique flavor and tang.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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