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Soft drinks from Turkey
Şalgam is a sour, purple-red Turkish drink. Bulgur flour, sourdough and salt are first fermented as a dough and washed out with water, then the extract ferments for about a week with chopped black carrot, a little turnip and rock salt until it reaches at least 6 g of lactic acid per litre.
| Bulgur flour (setik)30 g/L | For the first, dough fermentation[tanguler2024] |
| Rock salt2 g/L | In the dough[tanguler2024] |
| Sourdough2 g/L | Baker's yeast is also used[tanguler2024][mujdeci2023] |
| Purple carrot, sorted and chopped100–200 g/L | Added to the dough extract for the second fermentation; the amount is not standardised[tanguler2024] |
| Rock salt10 g/L | Added with the carrots[tanguler2024] |
| Sliced turnip1 % (w/v) | Optional; some producers leave it out[sengun2025][tanguler2024] |
| Drinking water | To dough consistency, then to dilute the extract[tanguler2024] |
| Starter | other: sourdough or baker's yeast in a bulgur dough; the carrot stage is spontaneous |
Total time across the recorded steps: 11 days
What changes: Bulgur flour, salt and sourdough are kneaded with water and ferment as a dough
Output: fermented bulgur dough.
Microbes at work in this step
yeasts and lactic acid bacteria multiply in the dough
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Şalgam is a sour, purple-red Turkish drink. Bulgur flour, sourdough and salt are first fermented as a dough and washed out with water, then the extract ferments for about a week with chopped black carrot, a little turnip and rock salt until it reaches at least 6 g of lactic acid per litre. Made in 5 steps over 11 days. The longest step, carrot (second) fermentation in a closed tank, takes 8 days (Sengun I 2025) and runs at 15–35 °C (Sengun I 2025). Lactiplantibacillus plantarum, the dominant lactic acid bacterium in both fermentations and Lacticaseibacillus paracasei subsp. paracasei, the next most important do most of the fermenting.
| Main step | 8 daysMeasured[sengun2025] | Carrot (second) fermentation in a closed tank |
|---|---|---|
| Temperature | 15–35 °CReported[sengun2025][cirak2022] | Carrot (second) fermentation in a closed tank |
| Acidity | pH 3.3–3.8Set[sengun2025][erol2024] | Strain, bottle and keep cold |
Şalgam is a two-stage ferment. Unlike Indian kanji, which ferments black carrot in salted water with mustard seed, şalgam first ferments a bulgur and sourdough dough and uses its extract to start the carrot fermentation.
Turkish standard TS 11149 sets the finished drink at pH 3.3–3.8 with at least 6 g lactic acid per litre. Mujdeci 2023 calls şalgam highly perishable, with a short shelf life when made industrially; heat treatment would extend it but harms taste, aroma and colour. The same study says yeasts can grow in the acid drink and cause film formation, colour change and off-taste.
Hazards the sources name: Film-forming spoilage yeasts that cause colour change and off-taste in stored şalgam.
Every number is labelled with how it is known. How this atlas is made
Erol et al. (2024) say şalgam is widely consumed in Turkish regions such as Hatay, Mersin, Osmaniye, Adana and Kahramanmaraş, where it is made at home and commercially. Exports to European countries have grown recently, and larger production facilities are replacing smaller ones. Sengun et al. (2025) note that there is no standardized production method.
