Şalgam[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).] or şalgam suyu[Erginkaya Z, Hammes WP (1992) Şalgam suyu fermantasyonu sırasında mikroorganizmalarin gelişimi ve izole edilen laktik asit bakterilerinin tanımlanmaları üzerine bir araştırma] (; lit. "turnip (juice)"), is a popular Turkish traditional fermented beverage[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)] from the southern Turkey cities of Adana,[Erginkaya, Z.; Aksan, E. Adana province traditional beverage: Shalgam. In Proceedings of the Traditional Foods Symposium, Van, Turkey, 23–24 September 2004. (In Turkish)] Hatay, Tarsus,[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)] Kahramanmaras, İzmir[Tanguler H, Erten H (2012b) Chemical and microbiological
characteristics of shalgam (şalgam); a traditional Turkish lactic
acid 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] Şalgam is produced by lactic acid fermentation.
A slice of purple carrot, wedges of paprika and/or garlic is often added just before drinking.
Production
Although the
Turkish language word ş
algam literally means "
turnip", şalgam is made with the sour
[ERTEN, H., TANGULER, H. and CANBAS, A. 2008. A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam). Food Rev. Int. 24, 352–359] and salty brine
of purple
carrot pickles, salted, spiced and flavoured with aromatic turnip
[CANBAS, A. and FENERCIOGLU, H. 1984. A study on the
production of shalgam. Gida (Turk. Food J.) 9, 279–286 (in Turkish).] (
çelem) fermented in barrels
[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).] with the addition of ground
bulgur and rock salt.
It is sometimes sold by street vendors who serve it from large goblets,
but there are also specialized shops that sell pickles called turşucu that sell non-industrial versions of şalgam.
There is no standard production technique used by the industry,
[OZTURK, O. 2009. A research on the composition of shalgam beverages obtained from Adana Market. MSc thesis, p. 43,
Cukurova University, Turkey (in Turkish).] but the traditional method uses sourdough fermentation and carrot fermentation.
[Kelebek, H. Phenolic composition and antioxidant properties of shalgam: Traditional beverage from southern
Turkey’s cities. In Proceedings of the 2nd International Symposium on Traditional Foods from Adriatic to
Caucasus, Struga, Macedonia, 24–26 October 2013; p. 551] Since 1996 there exist factories for large scale industrial production of şalgam in Turkey.
The biggest producer of şalgam is the company Doganay Gida, whose market share of the annual production is nearly 95%.
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.
While the industrial method takes 4–5 days, the traditional method takes 10 to 12 days.
The special taste of şalgam comes from lactic acid
[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).] and ethanol
[ANONYMOUS. 2003. TS 11149 Standard of Shalgam Beverage.
Turkish Standards Institute, Ankara.][GUNES, G. 2008. A study on the determination of the most suitable
quantity of black carrot (Daucus carota) for the production of shalgam. MSc Thesis, p. 48, Cukurova University, Turkey (in
Turkish).] The special process is an adaption of yeast fermentation and spontaneous lactic acid fermentation.
Health benefits
While şalgam is commonly recommended as a cure
[Ayin Tarihi, 1937, Issues 37-38, Page 563] for
, consuming excess amounts may cause bloating according to some sources.
Turkish custom holds that it helps with digestion.
It has been reported that the drink has positive health benefits,
[ARICI, M. 2004. Microbiological and chemical properties of a drink called shalgam. Ernahrungs-Umschau 51, 10–11 (in
German)] because its
anthocyanin content reduces the risk of disease - notably that of cancer.
[Erginkaya, Z.; Hammes, W.P. A research on the identification of isolated lactic acid bacteria and on the
developing microorganisms during the fermentation of shalgam juice. Gida 1992, 17, 311–314. (In Turkish)] Its high salt content does, however, mean that it possesses high levels of
sodium that some researchers believe could prove dangerous for people with
heart disease.
[Functional Properties of Traditional Foods, edited by Kristberg Kristbergsson, Semih Otles, page 101] It contains β-carotene, group B vitamins, calcium, potassium, and iron and is drunk for its antiseptic effects.
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.
Şalgam is considered a functional food by some researchers since it is a diuretic that also cleans lungs and bronchi.
Events
Şalgam, has been celebrated as a festival in
Adana since 2010. The World Rakı Festival (
Adana Kebap ve Şalgam Festivali), emerged from a hundred-year tradition of enjoying kebabs, with liver, şalgam and rakı. The event turned into a nationwide popular street festival; street musicians playing drums and
zurna entertain visitors all night long on the second Saturday night of December.
See also
