Lacto Fermented Turnip Juice Recipe
Turnip Juice (Şalgam Suyu) is one of the oldest probiotic drinks of Anatolian cuisine. Traditionally, it goes through a process similar to pickling. What makes it special is the slightly bitter flavor imparted by the turnip root and the magnificent color given by beetroot. At home, şalgam is traditionally prepared through lactic fermentation, that is, natural fermentation without additives.
However, since this method contains no preservatives, there is also a risk of spoilage. For this reason, it can also be made with the addition of preservatives such as citric acid, as in the turnip juice recipe I shared earlier.
The lactic fermentation method occurs when the natural lactic acid bacteria found on the surface of vegetables multiply in a salty environment. Salt suppresses the growth of harmful microorganisms while allowing beneficial bacteria to thrive. These bacteria break down the sugars in the vegetables and produce lactic acid. As a result, both a natural preservative emerges and a distinctive sour flavor develops.
The length of the fermentation process directly affects the taste. In the first week or so, bubbles begin to appear in the jar, but this period is not sufficient in terms of probiotic richness. After about three weeks of waiting, the probiotic content of turnip juice becomes enriched. During this process, the jar should be opened and stirred every day, which ensures a homogeneous flavor and prevents gas buildup.
Adding slices of bread is a purely traditional method. The natural yeasts and bacteria in sourdough bread speed up the process, but fermentation will still occur without bread.
The result is a natural beverage that supports digestion, strengthens the immune system, and enriches the table. When stored in the refrigerator, it keeps for a long time without spoiling, while also preserving its live probiotic structure.
Enjoy...
Lacto Fermented Turnip Juice Recipe with Video
Ingredients
- 1 kg turnip root,
- 1 kg purple carrot,
- 4 red beets,
- 4 tbsp pickling salt,
- 2–3 hot peppers,
- 2 slices sourdough bread (optional).
Preparation
- Peel and chop the carrots, turnips, and beets, then place them in an 8-liter jar or divide evenly into two 4-liter jars,
- Remove the stems of the peppers, cut them in half, and add to the jars,
- Place the bread slices in small cloth bags and add them to the jars,
- Put the salt in a bowl, add about 500 ml of water, and stir until dissolved,
- Divide the mixture among the jars,
- Fill the jars to the top with water and seal tightly,
- Store in a cool, dark place away from sunlight,
- For 20 days, open and stir daily,
- On the 21st day, strain through a fine muslin cloth, transfer to narrow-necked glass bottles, and store in the refrigerator.
Enjoy your drink...