How to make it
6 steps. Take it one step at a time.
Place the bulgur
Place the bulgur in a small piece of clean cheesecloth and tie it securely to create a small pouch.
Place the sliced black carrots, turnip, and the bulgur pouch
In a large sterilized 3-liter glass jar, place the sliced black carrots, turnip, and the bulgur pouch.
If you want a spicy şalgam
If you want a spicy şalgam, add the dried hot peppers to the jar now.
Dissolve the rock salt
Dissolve the rock salt in the water and pour the mixture into the jar, leaving a small gap at the top. Close the lid tightly.
Store the jar in a cool, dark place and let it ferment
Store the jar in a cool, dark place (away from direct sunlight) and let it ferment for 15 to 20 days. Open the lid once every few days to release any built-up pressure.
15 daysRemove the bulgur pouch
After the fermentation is complete, remove the bulgur pouch. Strain the liquid into bottles. Serve chilled, optionally including some of the fermented carrot batons (tane) in the glass.
A little kitchen wisdom
Always use rock salt or sea salt for fermentation; iodized salt can hinder the process. Ensure all equipment is sterilized. The fermentation period can vary from 15 to 30 days depending on the room temperature; the cooler the room, the longer it takes.
