Adana Turnip Description and Distinguishing Features of the Product: Adana Turnip Juice; a centuries-old, locally renowned, purplish-red colored, cloudy, sour, fermented beverage produced in Adana. It is primarily made by subjecting a mixture of bulgur flour, sourdough, drinking water, and salt to lactic acid fermentation. It is further subjected to lactic acid fermentation with the addition of black carrot (Daucus carota) and turnip (Brassica rapa). Adana Turnip Juice can be consumed with the optional addition of hot pepper or garlic. Traditional Production Method For the production of 250 liters of Adana Turnip Juice, 40-45 kg of black carrots, 3 kg of rock salt, 7 kg of turnips, and 1250-1500 g of sourdough, along with an appropriate amount of water according to the given measurements, are required. Sourdough: 1250 g of sifted bulgur flour is added to a deep bowl. 100 g of fresh yeast and 50 g of lukewarm salty water are added, and the mixture is stirred until it reaches a dough-like consistency. It is then left to ferment. Once the sourdough is well-fermented, it is transferred to a barrel made of food-contact-safe plastic or mulberry wood. 100 liters of water are added on top, and it is left to rest for 1-2 hours. After resting, the clear part is filtered, and the remaining sediment is not used and discarded. Black carrots are washed in their entirety. Larger than average carrots are cut and then washed again before being added to the barrel. Salt is added and stirred. Washed and carefully cleaned turnips are added to the dried barrel, and they are stirred every 4 hours for 5 days. The sediments formed on the top are strained with cheesecloth. Optionally, garlic can be added during the fermentation stage. It is left to ferment for an average of 20 days in winter and 10 days in summer, becoming ready for consumption after this period. When traditionally produced Adana Turnip Juice reaches the consumer while maintaining the cold chain, the recommended consumption date is one year from the production date.