A fermented drink from southern Turkey (Adana, Mersin, Hatay and the Çukurova region), its production described by a 16th-century French traveller.
Sharp, salty and bracingly sour, with an earthy depth from carrot and turnip and a clean lactic tang. Served cold it is intensely refreshing, and the spicy version finishes with a slow chili burn that cuts grilled meat beautifully.
Lactic-acid bacteria ferment sugars from the carrots and bulgur into lactic acid, giving the sour tang and acting as a natural preservative. The purple carrots release anthocyanin pigments that turn the brine its characteristic deep red.
Variations
Sweet (tatlı) without chili; spicy (acılı) with hot pepper; with more turnip; quick versions using vinegar instead of full fermentation.
On the Palate
Where Şalgam sits in the Turkish flavor cloud
Ingredients
Serves 8How it's made
8 steps · 30 min
- 14320 min
Make a sour starter by fermenting ground bulgur with water and a little flour for a few days.
- 25 min
Strain off the tangy bulgur liquid to use as the souring base.
- 38 min
Pack a jar with sliced purple carrots, a piece of aromatic turnip and rock salt.
- 43 min
Cover the vegetables with water and the bulgur sour liquid.
- 510080 min
Seal loosely and leave to ferment at room temperature for one to two weeks.
Watch outSeal loosely, not airtight — the ferment gives off gas, and a tight lid can build pressure and blow.
- 62 min
Taste periodically until it is pleasantly sour, tangy and deep red.
Watch outIt's ready when the brine is pleasantly tart and stained deep red — taste it, don't just watch the color.
- 75 min
Strain the brine off the vegetables into bottles.
- 82 min
Serve chilled, plain (sweet) or with a slice of pickled carrot and chili (acılı).
