Şalgam suyu, the traditionally sour and spicy drink of Adana cuisine, is obtained by long fermentation of black carrot and turnip. With its spicy, sour taste, it is especially favored alongside kebabs and charcoal-grilled dishes.
Put the black carrot and turnip into a pot with water and boil over medium heat until softened.
Once the boiling water has cooled to lukewarm, add the bulgur flour, salt, and hot pepper paste and mix thoroughly; leave to ferment in a wide container at room temperature for a few days.
Strain the fermented mixture through a tightly woven cheesecloth into bottles and serve chilled from the refrigerator.
Important: The longer the fermentation, the more sour it becomes; taste-test and strain once it reaches the sharpness you want. Caution: when making the spicy pepper version, avoid contact with your eyes without wearing gloves.
Letting the şalgam rest in the fridge for a few hours before serving lets the flavors meld together better.
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