Adana Turnip

Purple-red colored, sour and slightly bitter fermented beverage produced by subjecting black carrots (Daucus carota), turnip radish (Brassica rapa), cetik (bulgur flour), baker's yeast, salt and water to lactic acid fermentation.

History: Born from the tradition of keeping purple carrots grown in the fertile soil of Çukurova in barrels with turnip root and sourdough during the winter months, it is an indispensable accompaniment of Adana kebab culture.

Production Method: Two-stage fermentation is applied: In the first fermentation, dough fermentation with yeast and bulgur flour is performed, and in the second stage, black carrot and turnip radish extraction is performed. It does not contain preservative additives.