Adana Şalgamı

Adana şalgamı is a traditional beverage uniquely produced in the province of Adana, characterized by its purplish-red color, cloudy appearance, and sour taste profile. This product, registered with a geographical indication, is obtained through a secondary fermentation process involving black carrot and turnip, following an initial lactic acid fermentation started with bulgur flour and sour yeast. Adana şalgamı can be variated optionally with garlic or chili pepper and must either contain no preservative additives or be distributed through a cold chain.

Product Characteristics

Adana şalgamı is produced by subjecting raw materials such as black carrot (Daucus carota) and turnip (Brassica rapa) to lactic acid fermentation together with sour yeast, drinking water and salt. It has a sour taste, purplish-red color and a cloudy texture. Garlic or chili pepper may be added optionally to vary the flavor. The product has the following specific physical and chemical properties:

• Soluble solids: ≥ 2.5 g/L
• pH: 3.3 – 3.8
• Total acidity (expressed as lactic acid): ≥ 6.0 g/L
• Volatile acidity (expressed as acetic acid): 0.7 – 1.2 g/L
• Salt: ≤ 20 g/L
• Ash content: ≤ 15 g/L
• Preservative additives (E210–E213): ≤ 200 mg/L
• Colorants: Not to be used
• Color: Red-purple

Production Process

Industrial Production Method

The main components and stages used in industrial production are as follows:

• Water: Drinking water that has been rested for at least one day is used (approximately 100 L).
• Black carrot: Cleaned and chopped; quantity must not be less than 18 kg per 100 liters of water.
• Salt: Rock salt is preferred; usage ranges between 1 and 1.5 kg depending on the season.
• Sour yeast: Prepared from bulgur flour in permeable bags.
• Turnip: Cleaned, chopped and placed in bags; 3 kg is added per 100 liters of water.
• Chili pepper and garlic: Added optionally during fermentation.

The mixture is left to ferment at ambient temperature for 20 to 45 days in wide-mouthed containers suitable for food contact. After fermentation, it is filtered through fine-mesh sieves and bottled in glass or plastic containers. If preservatives are added, the shelf life is one year; otherwise, pasteurization or a cold chain is required.

Traditional Production Method

For the traditional production of 250 liters of Adana şalgamı, the following ratios are used:

• Black carrot: 40–45 kg
• Rock salt: 3 kg
• Turnip: 7 kg
• Sour yeast: 1250–1500 g

The yeast is prepared using bulgur flour, fresh yeast and salted water, then added to the water after fermentation has begun. The carrots and turnips are cleaned and placed in barrels. After an average fermentation period of 10 to 20 days, the product becomes ready for consumption. When distributed while maintaining the cold chain, the shelf life is one year.

Geographical Boundary and Craftsmanship Knowledge

The production of Adana şalgamı must take place within the boundaries of the province of Adana. The production process requires local knowledge and expertise. In particular, the preparation of the sour yeast, monitoring of fermentation and the ratios of ingredients must be determined through skilled craftsmanship. For this reason, the product’s authentic character is directly linked to its geographical origin.

Control Mechanism

The control of Adana şalgamı is carried out under the coordination of the Adana Chamber of Commerce. The control body consists of representatives from the following institutions:

• Adana Chamber of Commerce (board of directors, staff and members)
• Şalgam Producers Association
• Adana Metropolitan Municipality
• Seyhan and Yüreğir District Municipalities
• Adana Provincial Directorate of Agriculture and Forestry

Control encompasses verification of the product’s definition, production method and compliance with procedures within the geographical boundary. In case of complaints, samples are collected and analyzed in laboratories. The control process is documented and expert institutions may be consulted when necessary.