Turnip water
Fermented carrot beverage from Turkey / From Wikipedia, the free encyclopedia
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Şalgam[1] or Şalgam Suyu[2] (Turkish pronunciation: [ʃal̴ˈɡam (suˈju)]; lit. "turnip (juice)"), pronounced "shal-gam",[3] is a popular Turkish traditional fermented beverage[4] from the southern Turkish cities of Adana,[5][6] Hatay, Tarsus,[7] Mersin,[8] Kahramanmaras, İzmir[9][10] and the Çukurova region. The name of the fruit is a Persian loanword[11] meaning turnip. It is either called turnip juice, turnip water,[12] shalgam juice,[13] or shalgam water.[14] The French traveler, naturalist and writer Pierre Belon described its production method in the 16th century.[15] Şalgam is produced by lactic acid fermentation.[16][17] Studies have shown that the juice of the purple carrot used in Şalgam reduces the effects of high-carbohydrate, high-fat diets in rats.[18] It is one of the most popular beverages during winter in Turkey.[19]
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A slice of purple carrot, wedges of paprika and/or garlic is often added just before drinking.[20][21][22][23][24][25] Alongside rakı and ayran, it is typically drunk after eating kebab.[26] Şalgam is often served alongside the alcoholic drink rakı in a separate glass as they complement one another.[27][28] In some parts of Turkey, ayran and şalgam are mixed.[29]