Turnip water explained

Şalgam[1] or şalgam suyu[2] (pronounced as /tr/; 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

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

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

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.[58]

See also

Notes and References

  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. Web site: Traditional Turkish drinks . All About Turkey . 2006-11-20 . 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. The Culinary Culture and Traditional Foods of Adana Province. Nuray. Güzeler. Çağla. Yıldırım Özbek. Ayşe. Arıdıcı. 2 December 2016. Journal of Agricultural Faculty of Uludağ University. 30. 538–545. 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. Web site: Time travel in ancient Antioch, Turkey. Kevin. Gould. 23 March 2012. the Guardian.
  8. Yener, D. A Research on the Physical, Chemical, Sensory and Microbiological Properties of Shalgam Takenfrom 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 microbiologicalcharacteristics of shalgam (şalgam); a traditional Turkish lacticacid fermented beverage. J Food Quality 35: 298–306.
  10. Book: Handbook of Fermented Food and Beverage Technology Two Volume Set, Second Edition. Y. H.. Hui. E. Özgül. Evranuz. 21 May 2012. CRC Press. Google Books. 9781482260700.
  11. Web site: Türk Dil Kurumu Ana Sayfası. 3 January 2016.
  12. Web site: THE TURKISH CUISINE. www.theturkishcuisine.com.
  13. Book: Sengun, Ilkin Yucel. Acetic Acid Bacteria: Fundamentals and Food Applications. 28 June 2017. CRC Press. Google Books. 9781351649537.
  14. Info . Beverages . December 2017 . 3 . 4 . 49 . 10.3390/beverages3040049 . PDF . free . Coskun . Fatma .
  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
  16. Coskun. Fatma. October 2017. A Traditional Turkish Fermented Non-Alcoholic Beverage, "Shalgam". Beverages. en. 3. 4. 49. 10.3390/beverages3040049. free.
  17. Abstract . 10.3906/tar-1205-37 . 46082043 . free .
  18. Book: Charles, Denys J.. Antioxidant Properties of Spices, Herbs and Other Sources. 27 November 2012. Springer Science & Business Media. Google Books. 9781461443100.
  19. Web site: Using Salgam for your cocktail.. Karina van. Twisk. www.cocktailsoftheworld.com.
  20. Web site: Culinair ontdekt: Salgam suyu. www.bruzz.be.
  21. Web site: Meet One of The Best Authentic Beverages in Turkey: Şalgam!.
  22. Web site: The Best Turkish Drinks - AnTalia Restaurant. 26 September 2013. 22 May 2018. 24 October 2019. https://web.archive.org/web/20191024175444/http://antalianyc.com/the-best-turkish-drinks/. dead.
  23. Web site: Turkey's Special Beverages. 23 February 2017.
  24. Web site: Şalgam Suyu. Istanbul Food. 21 May 2018.
  25. Web site: Berfend Ber: Türk Sokak Yiyecekleri " Şalgam Suyu " / Turkish Street Food " Turnip Juice".
  26. Book: Zat, Erdir. Rakı: Stets Neu, Stets Ganz BeI SIch (Almanca): Rakı: Stets Neu, Stets Ganz BeI SIch. Overteam Yayınları. Google Books. 9786055058098.
  27. Web site: Give the Pickleback a José Andrés-Approved Update. 25 April 2018.
  28. Web site: Das Nationalgetränk der Türkei ist mehr als nur ein billiger Schnaps. 8 May 2015.
  29. Web site: Şalgam – Can't Live Without It. 17 April 2013.
  30. ERTEN, H., TANGULER, H. and CANBAS, A. 2008. A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam). Food Rev. Int. 24, 352–359
  31. Book: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. 21 May 2018. 9781603586283. Katz. Sandor Ellix. 2016. Chelsea Green . 7 April 2022. https://web.archive.org/web/20220407215833/https://books.google.com/books?id=oJG-DAAAQBAJ&q=salgam+suyu&pg=PA79. dead.
  32. CANBAS, A. and FENERCIOGLU, H. 1984. A study on theproduction 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. Book: Functional Properties of Traditional Foods. Kristberg. Kristbergsson. Semih. Otles. 18 April 2016. Springer. Google Books. 9781489976628.
  35. Web site: Take a sip: salgam suyu. Chicago Reader. 9 March 2012. 27 July 2015.
  36. Web site: festives : drink turkey . festives.org . 2020-05-22.
  37. Web site: Five staples for a traditional Turkish pantry. Daily Sabah.
  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).
  39. A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam). Huseyin. Erten. Hasan. Tanguler. Ahmet. Canbaş. 30 May 2008. Food Reviews International. 24. 3. 352–359. 10.1080/87559120802089324. 85143324.
  40. 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
  41. Web site: Doganay constructs the best facility for Salgam - Food Turkey. 17 January 2015.
  42. Web site: Japanese to get a taste for Turkey's 'şalgam'. Hürriyet Daily News. 4 September 2012 .
  43. Web site: The world's first company to promote the innovative KHS Plasmax technology to consumers. KHS. 13 August 2014 .
  44. Book: Friedland, Susan R.. Vegetables: Proceedings of the Oxford Symposium on Food and Cooking 2008. 29 July 2018. Oxford Symposium. Google Books. 9781903018668.
  45. Book: Denker, Joel S.. The Carrot Purple and Other Curious Stories of the Food We Eat. 1 October 2015. Rowman & Littlefield. Google Books. 9781442248861.
  46. 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).
  47. ANONYMOUS. 2003. TS 11149 Standard of Shalgam Beverage.Turkish Standards Institute, Ankara.
  48. 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).
  49. Web site: Microbiological and chemical properties of a drink called Salgam. Redaktion. 14 January 2004.
  50. Ayin Tarihi, 1937, Issues 37-38, Page 563
  51. Web site: Data . www.mezze.com.tr.
  52. Web site: Drink Turkey's Answer to the Brooklyn Pickleback. 16 February 2016.
  53. ARICI, M. 2004. Microbiological and chemical properties of a drink called shalgam. Ernahrungs-Umschau 51, 10–11 (inGerman)
  54. 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)
  55. Web site: Kalp ve tansiyon hastalarına şalgam suyu uyarısı . NTV . 2017-06-28 . 2018-07-29.
  56. Functional Properties of Traditional Foods, edited by Kristberg Kristbergsson, Semih Otles, page 101
  57. Book: Miszczak, Izabela. Around Ephesus and Kuşadası: TAN Travel Guide. 15 February 2016. ASLAN Publishing House. Google Books. 9788394426903.
  58. Web site: Rakıcılar bir kez daha Dünya Rakı Gününde buluşuyor. 27 November 2014. CNN Türk. 3 January 2016.

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