Purple carrots that come to the operation are selected carefully, processed, pre-washed and the roots are cut and discarded. Cleaned carrots are cut into appropriate sizes and placed in the fermentation tank. Again, organically produced bulgur, sourdough and salt are added to the fermentation tank and allowed to ferment lactic acid under suitable conditions.
The development is monitored for approximately 30 days after the start of the production process. When fermentation is completed, bulgur and carrots are removed from the tank. The remaining turnip juice is taken to rest tanks. After the last analysis, filling process is performed. It is presented to consumption as hot or regular.