Fermented purple carrot drink (Şalgam)

1. Put the bulgur into 1 litre of lukewarm water with a pinch of salt and leave at room temperature for 3 days until slightly sour; then strain, keeping the liquid.

2. Wash and peel the purple carrots and the turnip and cut into finger-thick sticks and wedges.

3. Put the vegetables into a large clean jar, pour over the bulgur liquid, add the coarse salt, chilli flakes and enough boiled, cooled water to make about 3 litres.

4. Cover the jar loosely and ferment at room temperature for 7-10 days, stirring once a day with a clean spoon.

5. When the liquid is deep burgundy and pleasantly sour, strain, pour into bottles and refrigerate.

6. Serve well chilled with Adana kebab or tantuni.

Tip: A non-alcoholic, lacto-fermented drink from Adana, rather like pickle juice. If you can't find purple carrots, beetroot and ordinary carrots work, though the flavour is a little earthier.