🇹🇷 Turkey · Drinks
Şalgam Suyu (Turkish Fermented Black Carrot and Turnip Juice)
By eatmundo · July 8, 2026
Şalgam Suyu is a unique, tangy, and invigorating fermented drink from Turkey, most famous in the Adana region. Made from black carrots, turnips, and bulgur, it's often enjoyed alongside kebabs and other rich dishes, known for its digestive properties and distinct flavor profile.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the "Mayşe" (Bulgur Starter): In a small bowl, combine 1/2 cup of fine bulgur and 1/4 cup of dried chickpeas. Add enough lukewarm water to cover them generously and let them soak for at least 4 hours, or preferably overnight, to soften slightly. This mixture is crucial for starting the fermentation process effectively.
- 2
Chop Vegetables and Prepare the Brine: Peel and roughly chop 2 large purple carrots and 1 medium turnip into 1-inch (2.5 cm) pieces. In a large, clean glass jar (at least 3-liter capacity), dissolve 2 tablespoons of coarse salt in 2 liters of water, stirring well until completely dissolved. Ensure the jar is sterilized to prevent unwanted bacteria.
- 3
Assemble the Fermentation Jar: Place the soaked bulgur and chickpeas at the bottom of the clean jar. Add the chopped purple carrots and turnip. Tuck in 1 slice of stale sourdough or whole wheat bread on top of the vegetables; this also aids fermentation. If you desire a spicy kick, add 1 teaspoon of red pepper flakes now.
- 4
Fill and Seal: Carefully pour the prepared salt water (brine) over all the ingredients in the jar, ensuring they are fully submerged. Leave about 2-3 inches (5-7 cm) of headspace from the rim of the jar. Securely close the jar with an airtight lid, making sure it's sealed tightly to create an anaerobic environment.
- 5
Ferment at Room Temperature: Place the sealed jar in a cool, dark place at room temperature (ideally between 20-25°C or 68-77°F). Allow it to ferment for 7-10 days. You will notice bubbles forming and a distinctive tangy smell developing, which indicates active fermentation. Gently shake the jar once a day for the first few days to redistribute ingredients.
- 6
Taste and Strain: After 7 days, open the jar and taste a small amount. The şalgam suyu should have a pleasantly sour, slightly salty, and tangy flavor. If it's not quite sour enough, let it ferment for a few more days, tasting daily. Once it reaches your desired flavor, strain the liquid through a fine-mesh sieve into clean bottles or containers, discarding the solids.
- 7
Chill and Serve: Transfer the strained şalgam suyu to the refrigerator. It is best served well-chilled, often with a slice of lemon and a pinch of extra red pepper flakes for those who enjoy the heat. The flavors will continue to meld and develop in the refrigerator for up to two weeks. Enjoy this refreshing and probiotic-rich Turkish drink!
Frequently Asked Questions
What if my şalgam suyu doesn't ferment or smells off?+
Ensure your ingredients, especially the water and bread, are good quality and your jar is sterilized. A "bad" smell (not sour/tangy) or lack of bubbles usually indicates contamination; it's best to discard and restart with fresh ingredients and a thoroughly cleaned jar.
Can I adjust the spiciness of şalgam suyu?+
Absolutely. The red pepper flakes are optional. For a spicier version, you can add more flakes during fermentation or to your glass when serving. For a milder taste, omit them entirely.
How long can I store homemade şalgam suyu?+
Once strained and refrigerated, homemade şalgam suyu can be stored in an airtight container for up to two weeks. Its flavor will continue to mature, but it's best enjoyed within that timeframe for optimal taste and freshness.
Are there any common substitutions for the ingredients?+
While purple carrots and turnips are traditional, some variations use red beets for color and a slightly different earthy note. However, for authentic flavor and probiotic benefits, sticking to the main ingredients is highly recommended.
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