Production
Although the Turkish language, Turkish word ş''algam'' literally means "turnip", şalgam is made with the sour and salty brine of purple carrot pickles, salted, spiced and flavoured with aromatic turnip (''çelem'') fermented in barrels 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, but the traditional method uses sourdough fermentation and carrot fermentation. Since 1996 there exist factories for large scale industrial production of şalgam in Turkey The biggest producer of şalgam is the cooperation 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 and ethanol The special process is an adaption of yeast fermentation and spontaneous lactic acid fermentation.Health benefits
While şalgam is commonly recommended as a cure for hangovers, consuming excess amounts may cause bloating according to some sources. According to local Turkish custom it is drunk to help digestion. It has been reported that the drink has positive health benefits, because its anthocyanin content reduce health disease risks and the probability of carcinogenic occurrences. It has a high sodium content that some researchers believe could be dangerous for people with heart disease. It contains β-carotene, group B vitamins, calcium, potassium, and iron and is drunk for its antiseptic effects. 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. 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 Adana kebabı, 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
* Juicing * List of juices * Turkish cuisine * Kanji (drink)References
{{DEFAULTSORT:Salgam Vegetable juice Fermented drinks Cuisine of Adana Turkish words and phrases