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Carrot Kraut

This sauerkraut variation is slightly milder than traditional cabbage kraut, and a little sweet, so it works better for more timid palates.


  • 1 small head of cabbage, finely shredded
  • 3 large carrots, shredded
  • 1 tablespoon sea salt


  1. Combine all ingredients in a bowl. With clean hands or a Cabbage Crusher, mix or lightly pound the ingredients for a few minutes.
  2. Cover the bowl with a towel and let it sit for 30 minutes. Check it occasionally, mixing and pounding it a little to get the juices flowing.
  3. Stuff the mixture into a quart glass jar, pressing to submerge completely underneath the liquid. If necessary, add a bit of water to completely cover the mixture or use a fermentation weight to keep the vegetables under the liquid.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the kraut is finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages.


Looking for More Cultured Vegetable Recipes? 

Jar of shredded carrots, cabbage, and chives on purple cloth

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