Turnip Juice

Ingredients:

• 2 large purple turnips
• 1-2 carrots (optional, for added sweetness)
• 1 tablespoon bulgur wheat
• 1 tablespoon salt
• 2 cloves garlic (optional, for added flavor)
• 1 tablespoon red pepper flakes (adjust to taste)
• Water

Instructions:

1. Begin by thoroughly washing the turnips and carrots (if using). Peel them and cut them into small chunks.

2. Place the chopped turnips and carrots into a large, clean glass jar or fermentation vessel.

3. Add the bulgur wheat, salt, garlic cloves (if using), and red pepper flakes to the jar.

4. Fill the jar with water, making sure all the ingredients are fully submerged. Leave some space at the top of the jar to allow for fermentation.

5. Cover the jar loosely with a clean cloth or a lid that’s not fully tightened to allow air to circulate.

6. Place the jar in a cool, dark place, away from direct sunlight, and let it ferment for about 3-5 days. During this time, check the jar daily and skim off any foam or scum that forms on the surface.

7. After the fermentation period, strain the liquid from the solids using a fine mesh strainer or cheesecloth. Discard the solids or use them in other recipes if desired.

8. Transfer the liquid (şalgam suyu) to clean bottles or jars for storage.

9. Refrigerate the şalgam suyu before serving. It is traditionally served cold.

10. When serving, you can garnish the şalgam suyu with a slice of lemon or add a sprinkle of additional red pepper flakes for extra heat, according to personal preference.

11. Enjoy the tangy and refreshing taste of homemade şalgam suyu as a unique and traditional Turkish beverage.

Note: The fermentation time may vary depending on factors such as room temperature and personal taste preferences. Adjust the fermentation time accordingly. Additionally, you can experiment with the ingredients and proportions to suit your taste.