Made in Thrace after the grape harvest, hardaliye comes from fermenting black grape juice for days with mustard seeds and radish slices. Getting the fermentation time right takes skill, resulting in a mildly sour, refreshing drink.
Crush the grapes and strain them through cheesecloth to extract the juice.
Mix the grape juice with the sugar and water and bring to the boil, simmer for 10 minutes, then remove from the heat and let cool.
Add the mustard seeds and radish slices to the cooled mixture, pour into a glass jar and leave the lid slightly ajar.
Let it ferment at room temperature for at least 3 days, tasting along the way, and move it to the fridge once it reaches the sourness you want.
Strain out the radish and mustard seeds, then serve cold.
Don't seal the jar tightly; the gas produced during fermentation needs to escape, or the jar can burst.
Kavanozun kapağını sıkıca kapattım, tarifteki aralık bırakma uyarısını okumadan geçmişim. İkinci gün gaz basıncından kapak fırladı ve mutfağım tavana kadar üzüm suyuna bulandı, temizliği bir saatimi aldı.
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