Şalgam (Turkish Fermented Turnip and Black Carrot Juice)

Şalgam is a tangy, salty-sour Turkish drink made from fermented black carrots and turnips, traditionally served alongside spicy food or raki. It’s an acquired taste, but a genuinely refreshing one once it clicks.

Ingredients

• 1 lb black carrots, sliced (substitute purple carrots if unavailable)
• 1/2 lb turnips, sliced
• 1/4 cup bulgur flour or finely ground bulgur
• 2 tbsp coarse salt
• 2-3 red chile peppers, split
• 8 cups filtered water
• 1/4 cup leftover şalgam or turşu brine (to jump-start fermentation, optional)

Instructions

1. Make the mash
   Blend or pound half the black carrots and turnips with the bulgur flour and 2 cups of water into a coarse mash. Let sit for 24 hours at room temperature to develop wild fermentation.
2. Strain
   Strain the mash through cheesecloth, pressing to extract the liquid, and discard the solids.
3. Combine and ferment
   In a large jar, combine the strained liquid with the remaining sliced carrots and turnips, salt, chile peppers, and remaining water. Cover loosely and let ferment at room temperature for 4-6 days, tasting daily.
4. Check for sourness
   The şalgam is ready when it tastes pleasantly sour and salty with a faint fizz.
5. Strain and chill
   Strain out the vegetables, transfer the liquid to bottles, and refrigerate. Serve well chilled, with extra chile brine stirred in if you like it spicier.

Şalgam keeps in the fridge for several weeks and only gets tangier with time.