Recipe: 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 Tbsp. 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.

At A Glance

PREP: 30 minutes
COOK: 7 days
TOTAL: 7 days, 30 minutes
YIELD: Approximately 1 quart