During our budget 10-day Turkey trip this year, we stumbled upon a pretty unusual drink we'd never encountered before. Spending 7 days exploring Istanbul, we checked out both the European and Asian sides. On the Asian side, we found this beverage called Şalgam Suyu (pronounced Shalgam) stocked in many supermarkets and kebab joints along the roadside. It's a super sour vegetable pickle juice that tastes amazing but has a bit of a funky smell, like rotting fresh produce.
We found Şalgam accidentally in Kadikoy on a food street where we mistook this bottled juice for a soft drink. Boy weren't we surprised! It had a very pleasantly spicy and salty taste to it, and our taste buds were confused.
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What does Şalgam mean in English?
Şalgam (Shal-gam) is Turnip in English. Suyu is Water in English. Broadly known as Turnip Water, this beverage has existed around the southern Anatolian region for more than a century.
The Anatolian climate is known for its extremely hot summers and harshly cold winters. To preserve vegetables for the harsh winters, people in these parts used to make Şalgam (Turnip) preserves. Surprisingly, the juice that came as a byproduct of pickling - later known as Şalgam Suyu - turned out to be quite nutritious.
Before long, this quirky beverage gained fame among locals across Southern Turkey as a beloved drink.
How is Şalgam made?
Şalgam Suyu is a lactic acid drink made using Turnips (primarily), Purple Carrots, Sourdough or Citric Acid, Salt, Water and Bulgur flour. The ingredients are usually combined and stored in tight jars for 15 days or more until the fermentation process is complete.
What does Şalgam taste like?
This fermented drink sure does have a unique flavour profile. Imagine the taste of pickled Gerkin water. But instead of the Gerkin flavour, this has a strong hint of Carrot and Turnip. While some might find its aroma reminiscent of rotting garbage, I don't mind it at all. After all, the taste is too good to miss out.
Is it good to drink Şalgam juice?
Yes, Şalgam is very good for you. It's rich in Vitamins and Minerals, containing Thiamin (B1) and Riboflavin (B2) vitamins and is rich in Calcium, Potassium and Iron. Turnips are known for their many health benefits fighting against diabetes and liver damage and helping lower blood pressure.
In addition to the vegetables, the lactic acid helps with digestion and better gut health.
Is Şalgam spicy?
Şalgam comes in both spicy and non-spicy varieties, catering to different taste preferences. The popular Doğanay brand, easily found around Kadikoy with its distinctive purple label, offers a mouthwatering spicy version that's perfect for enthusiasts of fiery flavours like me!
Why do people drink Şalgam juice?
Şalgam is a famous drink in the Adana province for a very obvious reason. Southern Turkish diets often include meat and oil.
In the winter months, sourcing fresh greens and vegetables can be quite a challenge. While locals do incorporate some leafy greens into their diets, it's often not enough to counteract the heavy, oily dishes that are largely eaten during this season, leading to various digestive issues and health concerns.
To aid digestion, locals discovered that consuming pickle juice as a beverage is the most effective remedy. They've been doing it for years. Not only does it help cut through the oil, but it also helps with settling the stomach. Couple it with Ayran (a famous cold savoury yoghurt found everywhere in Turkey), your protein-rich Turkish meal will cause no digestive problems.
So when should you drink Şalgam juice? Right after eating a hefty plate of kebab or a meat-rich meal.
Can you drink Şalgam with alcohol?
Is Şalgam alcoholic? No, but does it go well with alcohol? Yes. Not any alcohol, but Raki. Raki known as Lion's Milk is a distilled grape-based alcohol, flavoured with star anise. It's native to Turkey but commonly consumed in Mediterranean countries like Greece.
Raki has a very strong spirit-like essence to it, making it taste almost like a bitter childhood medicine. Typically, it's enjoyed in a 1:1 ratio with Raki and water, but given its super strong flavour, it often benefits from a touch of acidity to balance it out.
That's where Şalgam comes into play. To help reduce the strong alcoholic essence and settle your stomach.
Where Can I find Şalgam?
You can find Şalgam in any supermarket in Turkey, and almost all kebab spots and roadside shops on the Asian side of Istanbul.
We learnt about Şalgam in Kadikoy when we unknowingly stumbled across a refrigerator on the roadside. I instantly fell in love with the sour taste and packed some bottles to bring back home.
In fact, we even found this interesting pickle shop in a Kadikoy night street that exclusively sells pickles made with different types of vegetables and olives.
Can I find Şalgam in the European Side?
Unfortunately, it's not a common beverage on the European side of Istanbul where all the major sites are located. Hence you may not find out about it unless you purposefully look for it in Supermarkets.
If you were to come across one, the commercial brand Doğanay is what you'll most likely find, and it's really good. The spicy version (Ascili) that has a red strip on its front label is my favourite. And it's a must to try on your visit to Istanbul.
Can I bring home Şalgam Juice?
Yes, I faced no problem bringing sealed bottles of Şalgam through the airport. But if you're travelling to Australia or New Zealand, make sure the customs allow you to bring natural fermented drinks before taking risks.
How to make Şalgam at Home?
Couldn't find Şalgam? That's alright. You can make it at home with just a few ingredients. I found this recipe to be simpler than the rest. While the taste may not be as earthly as the barrel-fermented ones, it's a good try.
Ingredients (4 Jars):
Purple Carrots and Turnips (about a kilo each)
A few Beetroots
4 tbsp of Brine salt
4 tsp of Citric acid
Clean water
1 1/2 cup of Bulgar flour
Method:
Wash the jars in warm water and let them dry
Wash the vegetables lightly, peel them and chop them before evenly distributing them among the jars. Make sure you don't wash it with vinegar or anything that would affect its natural composition.
Spread the bulgar flour evenly into the jars
Dissolve the salt and citric acid in a bowl
Pour the mixtures evenly among the jars
Cover with lids and leave it in a cool dark place for 20 days (Remember to open and stir it every day)
Drain the mixture using a cheesecloth and refrigerate your Şalgam juice.
You can add hot peppers during the fermentation process if you like super spicy Şalgam, but we recommend adding a spoon of hot grounded pepper as per your liking once the fermentation process is complete, that way you can try both the chilli and the non-chilli version.
Did you try Şalgam on your trip to Turkey? Let us know what you think about this unique beverage?!