Şalgam Suyu (Turnip Juice) Recipe
A deep purple, salty-sour fermented juice of black carrot and turnip, served ice cold and as fiery as you care to make it.
- Category: Mocktail
- Glass: Highball glass
- ABV: 0%
- Difficulty: Easy
- Alcohol-free: ✓
Ingredients
- Fermented şalgam juice200 ml
- Hot pepper brine (for acılı; leave out for acısız)1 tsp
- Pickled purple carrot stick1 piece
How to Make It
- Chill the şalgam thoroughly — it is only ever drunk ice cold.
- Pour it into a tall glass, leaving a little room at the top.
- Stir in the hot pepper brine a teaspoon at a time for acılı, or leave it out altogether for acısız.
- Drop in the stick of pickled purple carrot and serve alongside kebab or rakı.
Garnish
The stick of pickled purple carrot standing in the glass, with a lemon wedge on the side
The Story
Şalgam belongs to the Çukurova region around Adana, where black carrot, turnip and bulgur flour are left to ferment in salted brine; it travels the country as the traditional partner to kebab and rakı.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.