Adana Turnip Description and Distinguishing Features of the Product: Adana Turnip Juice is a traditional, centuries-old fermented beverage that holds a special place in Adana’s local food culture. Recognized for its cloudy texture and purplish-red hue, this sour and tangy drink is created through a process of lactic acid fermentation. The base mixture typically includes bulgur flour, sourdough, drinking water, and salt. After the initial fermentation, black carrots (Daucus carota) and turnips (Brassica rapa) are added to undergo a secondary fermentation stage, enhancing both flavor and color. Adana Turnip Juice is often enjoyed on its own but can also be served with optional additions like hot pepper or garlic for an extra kick. Traditional Production Method To produce 250 liters of Adana Turnip Juice, the following ingredients are needed: approximately 40–45 kilograms of black carrots, 3 kilograms of rock salt, 7 kilograms of turnips, and around 1250–1500 grams of sourdough. These components are combined with an appropriate amount of water based on the specified proportions to ensure proper fermentation and flavor development. Sourdough: Begin by placing 1250 grams of sifted bulgur flour into a deep mixing bowl. Add 100 grams of fresh yeast along with 50 grams of lukewarm salty water, then stir the mixture until it reaches a dough-like consistency. This mixture is then left to ferment until the sourdough develops fully. Once fermentation is complete, the sourdough is transferred to a fermentation barrel made of either food-grade plastic or mulberry wood. Then, 100 liters of water are poured into the barrel, and the mixture is allowed to rest for 1 to 2 hours. After this resting period, the clear liquid is carefully filtered, while the remaining sediment is discarded and not used in the final product. Begin by thoroughly washing the black carrots in their entirety. Larger-than-usual carrots are then cut into pieces and washed again before being placed into the barrel. Salt is added and stirred into the mixture. Next, carefully cleaned and washed turnips are added to the barrel, and the ingredients are stirred every 4 hours for 5 days. The sediments that form at the top are then strained using cheesecloth. Optionally, garlic can be added during the fermentation process for additional flavor. The mixture is left to ferment for about 20 days in winter and 10 days in summer until it is ready for consumption. When traditionally produced Adana Turnip Juice is kept in the cold chain and reaches the consumer, the recommended consumption date is typically one year from the production date.