Doğanay Plain Turnip is produced with utmost importance to hygiene and food safety.
Specially grown purple carrots are carefully harvested. It is 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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