Introduction:

Welcome to another fascinating journey at DrHans Brewery! Today, we’re diving into the traditional Turkish world of Salgam Suyu, a unique fermented beverage. If you’re curious about what Salgam Suyu is or how to make it, you’re in the right place. Let’s embark on this flavorful adventure together.

What is Salgam Suyu?

Salgam Suyu, originating from Turkey, is a fermented beverage primarily made from black or purple carrots. Although ‘Salgam’ means turnip, the drink predominantly features carrots, with turnips sometimes included in the recipe. Alongside these main ingredients, water, salt, and peppers form the base of this drink. Variations might include chickpeas, garlic, and other additions.

The Brewing Process:

For this homemade batch, I used 4.5 kilograms (about 9.9 pounds) of black carrots, 2 turnips, and about 10 Spanish peppers. Adding a small glass of salt (around 6 tablespoons) and 1.5 deciliters (about 0.63 cups) each of bulgur and chickpeas, I ensured the mix was well balanced. The ingredients were added to a 10-liter (about 2.6 gallons) fermenting vessel fitted with an airlock.

Fermentation Insights:

Fermentation, especially natural lactic fermentation, is a delicate process. Keeping the ingredients submerged and avoiding exposure to air is crucial. The fermentation period for Salgam Suyu is typically three to four weeks, allowing the natural lactic bacteria to thrive and impart the characteristic flavors.

Tasting and Comparison:

Upon tasting, homemade Salgam Suyu presents a refreshing blend of salty, spicy, and tart flavors, thanks to the lacto-fermentation process. In comparison, store-bought versions often lack this tartness and might include added yeast or be pasteurized, which can diminish some of the beverage’s natural health benefits.

Health Benefits and Usage:

Salgam Suyu is not only delicious but also beneficial for health. It’s often consumed in Turkey with kebab for aiding digestion, as a remedy for hangovers, or as a side to Raki, a Turkish spirit. This beverage is sugar-free and alcohol-free, though it does contain a significant amount of salt.

Homemade vs. Store-Bought:

Making Salgam Suyu at home allows for a more authentic and healthful experience compared to store-bought versions, which may be pasteurized and lack the full spectrum of beneficial bacteria.

Conclusion:

Creating Salgam Suyu at home is a rewarding and tasty adventure into traditional Turkish cuisine. It’s an excellent example of how simple ingredients, when fermented, can transform into a beverage rich in flavor and health benefits.

Recipe:

• Black carrots: 4.5 kg (9.9 lbs)
• Turnips: 2 (no change in quantity)
• Spanish peppers: 10 (no change in quantity)
• Salt: 6 tablespoons (no change in quantity)
• Bulgur: 1.5 dl (0.63 cups)
• Chickpeas: 1.5 dl (0.63 cups)
• Water: Fill up to 10 liters (2.6 gallons) in the fermenting vessel