Made after the grape harvest in Thrace, this tangy, refreshing drink is prepared by fermenting black grape juice with mustard seeds and radish slices for several days. Getting the fermentation time right takes care.
Crush the grapes and strain through muslin to extract the juice.
Combine the grape juice, sugar and water. Bring to a boil and boil for 10 minutes, then remove from the heat and leave to cool.
Pour the cooled mixture into a glass jar with the mustard seeds and radish slices. Leave the lid slightly open.
Leave at room temperature for at least 3 days, tasting until it reaches the desired sourness, then refrigerate.
Strain out the mustard seeds and radish slices and serve chilled.
Do not seal the jar tightly: gas needs to escape, or the jar may burst.
Kavanozun kapağını sıkıca kapattım, tarifteki aralık bırakma uyarısını okumadan geçmişim. İkinci gün gaz basıncından kapak fırladı ve mutfağım tavana kadar üzüm suyuna bulandı, temizliği bir saatimi aldı.
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