Turnip water

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A glass of şalgam

Şalgam[1] or Şalgam Suyu[2] (Turkish pronunciation: [ʃal̴ˈɡam (suˈju)]; lit. "turnip (juice)"), pronounced "shal-gam",[3] is a popular Turkish traditional fermented beverage[4] from the southern Turkish cities of Adana,[5][6] Hatay, Tarsus,[7] Mersin,[8] Kahramanmaras, İzmir[9][10] and the Çukurova region. The name of the fruit is a Persian loanword[11] meaning turnip. It is either called turnip juice, turnip water,[12] shalgam juice,[13] or shalgam water.[14] The French traveler, naturalist and writer Pierre Belon described its production method in the 16th century.[15] Şalgam is produced by lactic acid fermentation.[16][17] Studies have shown that the juice of the purple carrot used in Şalgam reduces the effects of high-carbohydrate, high-fat diets in rats.[18] It is one of the most popular beverages during winter in Turkey.[19]

A slice of purple carrot, wedges of paprika and/or garlic is often added just before drinking.[20][21][22][23][24][25] Alongside rakı and ayran, it is typically drunk after eating kebab.[26] Şalgam is often served alongside the alcoholic drink rakı in a separate glass as they complement one another.[27][28] In some parts of Turkey, ayran and şalgam are mixed.[29]

Production[edit]

Although the Turkish word şalgam literally means "turnip", şalgam is made with the sour [30] and salty brine[31] of purple carrot pickles, salted, spiced and flavoured with aromatic turnip [32] (çelem) fermented in barrels [33] with the addition of ground bulgur and rock salt.[34][35] It is sometimes sold by street vendors who serve it from large goblets,[36] but there are also specialized shops that sell pickles called turşucu that sell non-industrial versions of şalgam.[21][37] There is no standard production technique used by the industry,[38][39] but the traditional method uses sourdough fermentation and carrot fermentation.[40] Since 1996 there exist factories for large scale industrial production of şalgam in Turkey [41] [42] The biggest producer of şalgam is the company Doganay Gida, whose market share of the annual production is nearly 95%.[43] 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.[44][45] While the industrial method takes 4–5 days, the traditional method takes 10 to 12 days.[14] The special taste of şalgam comes from lactic acid [46] and ethanol [47][48] The special process is an adaption of yeast fermentation and spontaneous lactic acid fermentation. [49]

Health benefits[edit]

While şalgam is commonly recommended as a cure [50] for hangovers, consuming excess amounts may cause bloating according to some sources.[51] According to local Turkish custom it is drunk to help digestion. [52] It has been reported that the drink has positive health benefits,[53] because its anthocyanin content reduce health disease risks and the probability of carcinogenic occurrences.[54] It has a high sodium content that some researchers believe could be dangerous for people with heart disease.[55][56] It contains β-carotene, group B vitamins, calcium, potassium, and iron and is drunk for its antiseptic effects.[14]

It was reported in academic journals that it helps to remove toxins from the human body, can also help with reducing kidney stones. It is also used to treat pubertal acne, eczema, abscesses, whitlow, and hematomas.[57]

Şalgam is considered a functional food by some researchers since it is a diuretic that also cleans lungs and bronchi.[14]

Events[edit]

Şalgam, has been celebrated as a festival in Adana since 2010. The World Rakı Festival (aka 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.[58]

See also[edit]

Wikimedia Commons has media related to Şalgam.

References[edit]

  1. ^ 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).
  2. ^ Erginkaya Z, Hammes WP (1992) Şalgam suyu fermantasyonu sırasında mikroorganizmalarin gelişimi ve izole edilen laktik asit bakterilerinin tanımlanmaları üzerine bir araştırma
  3. ^ "Traditional Turkish drinks". All About Turkey. 2006-11-20. Retrieved 2018-07-29.
  4. ^ 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)
  5. ^ Güzeler, Nuray; Yıldırım Özbek, Çağla; Arıdıcı, Ayşe (2 December 2016). "The Culinary Culture and Traditional Foods of Adana Province". Journal of Agricultural Faculty of Uludağ University. 30: 538–545 – via ResearchGate.
  6. ^ Erginkaya, Z.; Aksan, E. Adana province traditional beverage: Shalgam. In Proceedings of the Traditional Foods Symposium, Van, Turkey, 23–24 September 2004. (In Turkish)
  7. ^ Gould, Kevin (23 March 2012). "Time travel in ancient Antioch, Turkey". the Guardian.
  8. ^ 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)
  9. ^ 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.
  10. ^ Hui, Y. H.; Evranuz, E. Özgül (21 May 2012). Handbook of Fermented Food and Beverage Technology Two Volume Set, Second Edition. CRC Press. ISBN 9781482260700 – via Google Books.
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  15. ^ 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
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  17. ^ "Abstract". doi:10.3906/tar-1205-37. S2CID 46082043. {{cite journal}}: Cite journal requires |journal= (help)
  18. ^ Charles, Denys J. (27 November 2012). Antioxidant Properties of Spices, Herbs and Other Sources. Springer Science & Business Media. ISBN 9781461443100 – via Google Books.
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  32. ^ CANBAS, A. and FENERCIOGLU, H. 1984. A study on the production of shalgam. Gida (Turk. Food J.) 9, 279–286 (in Turkish).
  33. ^ 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).
  34. ^ Kristbergsson, Kristberg; Otles, Semih (18 April 2016). Functional Properties of Traditional Foods. Springer. ISBN 9781489976628 – via Google Books.
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  36. ^ "festives : drink turkey". festives.org. Retrieved 2020-05-22.
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  38. ^ OZTURK, O. 2009. A research on the composition of shalgam beverages obtained from Adana Market. MSc thesis, p. 43, Cukurova University, Turkey (in Turkish).
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  40. ^ 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
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  42. ^ "Japanese to get a taste for Turkey's 'şalgam'". Hürriyet Daily News. 4 September 2012.
  43. ^ KHS (13 August 2014). "The world's first company to promote the innovative KHS Plasmax technology to consumers".
  44. ^ Friedland, Susan R. (29 July 2018). Vegetables: Proceedings of the Oxford Symposium on Food and Cooking 2008. Oxford Symposium. ISBN 9781903018668 – via Google Books.
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  48. ^ 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).
  49. ^ Redaktion (14 January 2004). "Microbiological and chemical properties of a drink called Salgam".
  50. ^ Ayin Tarihi, 1937, Issues 37-38, Page 563
  51. ^ "Data" (PDF). www.mezze.com.tr.
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  53. ^ ARICI, M. 2004. Microbiological and chemical properties of a drink called shalgam. Ernahrungs-Umschau 51, 10–11 (in German)
  54. ^ 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)
  55. ^ "Kalp ve tansiyon hastalarına şalgam suyu uyarısı". NTV. 2017-06-28. Retrieved 2018-07-29.
  56. ^ Functional Properties of Traditional Foods, edited by Kristberg Kristbergsson, Semih Otles, page 101
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  58. ^ "Rakıcılar bir kez daha Dünya Rakı Gününde buluşuyor". CNN Türk. 27 November 2014. Retrieved 3 January 2016.
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