Şalgam[1] orşalgam suyu[2] (Turkish pronunciation:[ʃal̴ˈɡam(suˈju)]; lit. "turnip (juice)"), is a popular Turkish traditionalfermented beverage[3] from the southernTurkish cities ofAdana,[4][5]Hatay,Tarsus,[6]Mersin,[7]Kahramanmaras,İzmir[8][9] and theÇukurova region. French traveler, naturalist, and writerPierre Belon described its production method in the 16th century.[10] Şalgam is produced by lactic acid fermentation.[11][12] Studies have shown that the juice of the purple carrot used in şalgam reduces the effects of high-carbohydrate, high-fat diets in rats.[13] It is one of the most popular beverages during winter in Turkey.[14]
A slice of purple carrot, wedges ofpaprika and/or garlic is often added just before drinking.[15][16][17][18][19][20] Alongsiderakı andayran, it is typically drunk after eating kebab.[21]Şalgam is often served alongside the alcoholic drink rakı in a separate glass as they complement one another.[22][23]In some parts of Turkey, ayran and şalgam are mixed.[24]
Although theTurkish word şalgam literally means "turnip", şalgam is made with the sour[25] and salty brine[26] of purplecarrot pickles, salted, spiced and flavoured with aromatic turnip[27] (çelem) fermented in barrels[28] with the addition of groundbulgur and rock salt.[29][30] It is sometimes sold by street vendors who serve it from large goblets,[31] but there are also specialized shops that sell pickles called turşucu that sell non-industrial versions of şalgam.[16][32]There is no standard production technique used by the industry,[33][34] but the traditional method uses sourdough fermentation and carrot fermentation.[35] Since 1996 there exist factories for large scale industrial production of şalgam in Turkey.[36][37] The biggest producer of şalgam is the company Doganay Gida, whose market share of the annual production is nearly 95%.[38] While the drink is exported to both Europe and Japan there exists no large scale importation into America, a company called Ersu tried to sell it as "Black miracle drink" but the campaign was eventually cancelled.[39][40] While the industrial method takes 4–5 days, the traditional method takes 10 to 12 days.[41] The special taste of şalgam comes from lactic acid[42] and ethanol[43][44] The special process is an adaption of yeast fermentation and spontaneous lactic acid fermentation.[45]
While şalgam is commonly recommended as a cure[46] forhangovers, consuming excess amounts may cause bloating according to some sources.[47] Turkish custom holds that it helps with digestion.[48]It has been reported that the drink has positive health benefits,[49] because itsanthocyanin content reduces the risk of disease - notably that of cancer.[50] Its high salt content does, however, mean that it possesses high levels ofsodium that some researchers believe could prove dangerous for people withheart disease.[51][52] It contains β-carotene, group B vitamins, calcium, potassium, and iron and is drunk for its antiseptic effects.[41]
It has been reported that it helps in removing toxins from the body and reducing kidney stones. It is also used to treat pubertal acne, eczema, abscesses, whitlow, and hematomas.[53]
Şalgam is considered afunctional food by some researchers since it is a diuretic that also cleans lungs and bronchi.[41]
^UTUS, D. 2008. The effect of black carrot (Daucus carota) size usage on the quality of shalgam production. MSc Thesis, p. 55, Cukurova University, Turkey (in Turkish).
^Erginkaya Z, Hammes WP (1992) Şalgam suyu fermantasyonu sırasında mikroorganizmalarin gelişimi ve izole edilen laktik asit bakterilerinin tanımlanmaları üzerine bir araştırma
^Ercelebi, E.A.; Özkanli, O. A traditional fermented beverage: Shalgam juice. In Proceedings of the 1st International Symposium on Traditional Foods from Adriatic to Caucasus, Tekirdag, Turkey, 15–17 April 2010; pp. 1019–1020. (In Turkish)
^Erginkaya, Z.; Aksan, E. Adana province traditional beverage: Shalgam. In Proceedings of the Traditional Foods Symposium, Van, Turkey, 23–24 September 2004. (In Turkish)
^Yener, D. A Research on the Physical, Chemical, Sensory and Microbiological Properties of Shalgam Taken from Different Sales Places in Mersin Province Center. Master’s Thesis, Trakya University, Tekirdag, Turkey, 1997. (In Turkish)
^Tanguler H, Erten H (2012b) Chemical and microbiologicalcharacteristics of shalgam (şalgam); a traditional Turkish lacticacid fermented beverage. J Food Quality 35: 298–306.
^Geschichte der Rübe (Beta) als Kulturpflanze: Von den Ältesten Zeiten a bis zum Erscheinen von Achard’s Hauptwerk 1809, Springer-Verlag, 8 Mar 2013, By Edmund O. von Lippmann, page 89
^CANBAS, A. and FENERCIOGLU, H. 1984. A study on theproduction of shalgam. Gida (Turk. Food J.) 9, 279–286 (in Turkish).
^CANBAS, A. and DERYAOGLU, A. 1993. A research on the processing techniques and characteristics of shalgam beverage. Doga-Turk. J. Agric. For. 17, 119–129 (in Turkish).
^OZTURK, O. 2009. A research on the composition of shalgam beverages obtained from Adana Market. MSc thesis, p. 43,Cukurova University, Turkey (in Turkish).
^Erten, Huseyin; Tanguler, Hasan; Canbaş, Ahmet (30 May 2008). "A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)".Food Reviews International.24 (3):352–359.doi:10.1080/87559120802089324.S2CID85143324.
^Kelebek, H. Phenolic composition and antioxidant properties of shalgam: Traditional beverage from southernTurkey’s cities. In Proceedings of the 2nd International Symposium on Traditional Foods from Adriatic toCaucasus, Struga, Macedonia, 24–26 October 2013; p. 551
^AYDAR, A. 2003. The influence of Lactobacillus Plantarum addition on the composition and quality of shalgam. MSc Thesis, p. 35,Trakya University, Turkey (in Turkish).
^ANONYMOUS. 2003. TS 11149 Standard of Shalgam Beverage.Turkish Standards Institute, Ankara.
^GUNES, G. 2008. A study on the determination of the most suitablequantity of black carrot (Daucus carota) for the production of shalgam. MSc Thesis, p. 48, Cukurova University, Turkey (inTurkish).
^ARICI, M. 2004. Microbiological and chemical properties of a drink called shalgam. Ernahrungs-Umschau 51, 10–11 (inGerman)
^Erginkaya, Z.; Hammes, W.P. A research on the identification of isolated lactic acid bacteria and on thedeveloping microorganisms during the fermentation of shalgam juice. Gida 1992, 17, 311–314. (In Turkish)
