Salgam juice is a traditional Adana drink with a tangy, spicy flavor, made by fermenting black carrots and turnips for an extended period. It is especially popular alongside kebabs and grilled dishes.
Add the black carrots, turnips, and water to a pot. Cook over medium heat until tender.
Let the cooking liquid cool to lukewarm, then add the bulgur flour, salt, and hot pepper paste and mix well. Transfer to a wide container and leave at room temperature to ferment for several days.
Strain the fermented mixture through a tightly woven cheesecloth and fill bottles. Chill in the refrigerator before serving.
Important: The longer the mixture ferments, the more sour it becomes. Taste it as it ferments and strain it when it reaches your preferred sharpness. Caution: When preparing the hot pepper version, wear gloves and avoid touching your eyes.
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