Şalgam
"Şalgam is a deep purple, fermented turnip juice with a sharp, tangy, slightly spicy taste. It's made from purple carrots, turnips, bulgur, and salt, then fermented. This polarizing drink is beloved in southern Turkey (especially Adana) and is traditionally drunk with kebabs or rakı. In Istanbul, it's found at kebab restaurants and some street vendors."
Logistics
Affordable
Vibe
Polarizing, Tangy, Pungent
Duration
5 minutes
Best For
Adventurous eaters
The Backstory
Şalgam originated in Adana and southeastern Turkey, where the fermentation technique preserved vegetables through hot summers. The drink gained popularity across Turkey in the mid-20th century as migrants from the southeast brought their food culture to Istanbul. It became associated with kebab houses—particularly Adana kebab specialists. The fermentation process is similar to pickling, and traditionally each family had their own recipe. Industrial production began in the 1980s, making it widely available.
Local Secret
"Şalgam is extremely divisive—you'll either love or hate it on first sip. Order the 'acı' (spicy) version for the authentic experience. It's traditionally drunk alongside rakı (not mixed with it) or with fatty kebabs to cut the grease. Many Turks won't drink it in front of foreigners because they know the reaction is usually horror."