Doğanay Spicy Turnipis produced with maximum emphasis on hygiene and food safety. It has a sweet and bitter taste.
Specially grown purple carrots are carefully cleaned and thrown into fermentation tanks. Bulgur, produced from carefully selected wheat, is washed with hot water and left to ferment. Hot ornamental peppers from Tarsus and Adana regions are added to the fermentation tanks. It is bottled untouched after the fermentation process, which takes 40-45 days depending on the season. Here, Doğanay Şalgam takes its place on your table by going through these steps.
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