Şalgam (SHAAL’- Gahm) juice is a popular beverage from Turkey’s southeastern region around the cities of Mersin and Adana. In the base of şalgam, there is a vegetable. Moreover, şalgam is a great example of Turkish regional cuisine. In Turkish, the word ‘şalgam’ means turnip, but this traditional drink is actually made from purple carrots, bulgur wheat, salt, and yeast.
In addition to all, Şalgam is also a very good supporter of traditional Turkish alcohol rakı. When you order yourself a glass of rakı, you can see they bring a glass of cold şalgam juice (*suyu*) as well. So in Turkey, usually people drink şalgam juice alongside rakı. Rakı, by the way, is the famous Turkish anise beverage. It is funny though that another common name of rakı is “lion’s milk“. It makes a great chaser.
What are Ingredients of Şalgam Juice?
With those simple ingredients, you can easily make your own şalgam juice at your home. Indeed, this would be a great chance to amaze your guests and beloved ones. After making şalgam juice, the only thing you need to accomplish is to buy a bottle of Turkish rakı from the Turkish market around your neighbourhood!
- 1 large turnip
- 1 large beet
- 2 pounds carrots
- Juice of 2 lemons (or 1 1/2 tsp. crystal citric acid)
- 1/3 cup pickling salt
- 1/2 loaf of bread (Italian)
- 5 cups purified water
How to Make Homemade Şalgam
To begin with, you need to wear rubber gloves, peel the turnip and beet and slice them. Peel the carrots and divide them into fours.
Secondly, wrap the half a loaf of bread in the cheesecloth and tie off the end to make a ‘hobo sack.’ Put the sack inside the glass jar. Add the sliced vegetables and all the other ingredients except the salt.
Later on, in a separate container, mix the salt with about 3 cups of purified water to dissolve it, then pour it into the jar. Add more water if needed to fill the jar to the top with liquid, ensuring that all vegetables are completely covered in liquid. This is key to ensuring a safe environment for the vegetables to ferment. Close the lid tightly.
Afterwards, set the jar aside in a cool place to ferment for 15 days. Don’t attempt to open the jar before 15 days pass.
Finally, at the end of 15 days, open the jar and remove the cheesecloth and bread. The bread has acted as the fermenting agent. Like all fermented items, particularly turnips, the aroma may be pungent. This is normal, and a sign of good fermentation. Once you chill it, your ‘şalgam’ juice is ready to drink. You can serve the now pickled vegetables alongside to munch on.