A Comprehensive Review on Shalgam (Şalgam),  a Traditional Turkish Beverage

Mustafa Ümit İrkilmez

doi:10.56479/ijgr-50

Authors

Mustafa Ümit İrkilmez https://orcid.org/0000-0003-1758-7840

DOI:

https://doi.org/10.56479/ijgr-50

Keywords:

Shalgam beverage, Şalgam, Traditional beverage, Lactic acid fermentation

Abstract

Shalgam (şalgam) beverage is a traditional Turkish drink produced through the lactic acid fermentation of root vegetables, such as black carrots and turnips. The drink is especially popular in southern regions of Türkiye and is now widely consumed across the country. In recent years, Shalgam beverage has gained popularity beyond its traditional cultural context and now holds growing commercial potential internationally. This review provides a comprehensive overview of the traditional production methods of Shalgam beverage, including both conventional and direct fermentation techniques, and presents a detailed example of a representative production process. The chemical composition and nutritional attributes of the beverage are also examined. Due to its content of anthocyanins, phenolic compounds, and lactic acid bacteria with potential probiotic properties, Shalgam beverage might have functional benefits. However, concerns regarding alcohol content, shelf life, use of preservatives, and a lack of standardization are also discussed. Traditional knowledge should be integrated with modern food technologies, and innovative approaches—such as controlled fermentation, starter cultures, and non-thermal preservation methods—should be promoted to improve product safety and quality. This review can be classified as an experience-based narrative review, combining practical knowledge with scientific literature to evaluate the benefits of traditional Shalgam beverage.

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