Carrot Kraut (Fermented Cabbage and Carrot Slaw)

Author: Tina Bevk

This Carrot Kraut is a simple, naturally fermented slaw made with just cabbage, carrots, and salt. It turns into a slightly sweet, tangy, and refreshing kraut that adds a nice touch to almost anything—spoon it over eggs, potatoes or put it into grilled cheese. It’s also one of those easy, healthy recipes where time does all the work for you.

I always make this recipe during the fall and winter months, especially around holidays like Thanksgiving or Easter. It’s such a cozy way to enjoy fresh veggies, and it adds a nice contrast to heavier meals. It also makes a thoughtful homemade gift—if you’re into edible presents! Just tuck a jar into a little basket with some crackers or cheese, and you’ve got a cozy, probiotic-packed treat to share.

If you’re looking for a comforting meal to pair with this carrot kraut, try my Broccoli Cheddar Soup in a Sourdough Bowl.

Important Ingredients

• Cabbage: The base of the kraut—crisp, mild, and full of natural brine once salted.
• Carrots: Add a touch of sweetness, color, and crunch to balance the tang.
• Salt: Helps draw out moisture to create the brine and kick-start fermentation

See recipe card for quantities.

Substitutions & Variations

• For the cabbage, green cabbage is classic, but red cabbage works too—just note it’ll turn everything a gorgeous purple-pink.
• For the carrots, you can use golden or purple carrots for a colorful twist.
• If you want to add a little spice, add a few red pepper flakes or some grated ginger. Caraway seeds or dill are also great for a more traditional kraut flavor.
• For the salt, always it’s best to use non-iodized salt like sea salt or pickling salt—iodized salt can inhibit fermentation. That said…I mostly use iodized salt and I never had problems!

How to Make Carrot Kraut (Fermented Cabbage and Carrot Slaw)

Step 1: Shred the carrots (Image 1) and cabbage (Image 2) finely into a large bowl. You can use the large holes of a box grater or a food processor with a grating attachment.

Step 2: Sprinkle salt over the vegetables (Image 3) and mix gently using your hands until evenly combined (Image 4). Let the mixture rest for 30 minutes. This allows the salt to draw out moisture and begin creating the brine.

Step 3: After resting, use your hands to massage and squeeze the mixture (Image 5). Keep going until it softens and releases more liquid. This liquid becomes the brine.

Transfer the mixture to a clean, wide-mouth 1-liter mason jar. Press it down firmly as you add it to help the brine rise and cover the vegetables (Image 6).

Step 4: Place a cabbage leaf on top or use a fermenting weight to make sure everything stays below the brine. Use a fermenting lid or a regular lid (not too tight) to cover the jar (Image 7). Place the jar on a plate or shallow bowl in case it overflows (Image 8).

Step 5: Let it sit at room temperature for about 7 to 10 days. The finer the vegetables are shredded, the faster they ferment. Start tasting around day 9. Once it tastes tangy and smells pleasantly sour, it’s done (Image 9 & 10).
Swap the lid with a sealed one and put the jar in the fridge. It will stay good for months if the kraut stays under the brine.

The next day, check the brine level. If it’s low, mix ½ teaspoon salt with ½ cup water and pour it in to keep the kraut fully covered.

Hint: For the best texture and fastest fermentation, shred your cabbage and carrots finely. The smaller the pieces, the quicker the flavor develops!

FAQ

Carrot Kraut (Fermented Cabbage and Carrot Slaw)

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Author: Tina Bevk

Print Recipe

A simple and slightly sweet twist on sauerkraut—made with finely shredded cabbage and carrots. It’s crunchy, a little tangy, and goes well with almost anything: eggs, potatoes, grilled cheese, or even just straight from the jar. Once you try it, you might find yourself making it often.

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Prep Time 20 minutes mins

Fermentation 10 days d

Servings 10 servings

Calories 33

Equipment

• ▢
  1 fermentation weight
• ▢
  1 fermentation lid
• ▢
  1 mason jar

Ingredients 

1x2x3x

• ▢ 1 cabbage small to medium head
• ▢ 4 carrots large
• ▢ 1 tablespoon salt non-iodized, like sea salt or pickling salt
• ▢ cabbage leaf optional, glass fermenting weight, fermenting lid

Instructions

• Shred the cabbage and carrots finely into a large bowl. You can use the large holes of a box grater or a food processor with a grating attachment.
• Sprinkle salt over the vegetables and mix gently using your hands until evenly combined. Let the mixture rest for 30 minutes. This allows the salt to draw out moisture and begin creating the brine.
• After resting, use your hands to massage and squeeze the mixture. Keep going until it softens and releases more liquid. This liquid becomes the brine.

  Transfer the mixture to a clean, wide-mouth 1-liter mason jar. Press it down firmly as you add it to help the brine rise and cover the vegetables.
• Place a cabbage leaf on top or use a fermenting weight to make sure everything stays below the brine.

  Use a fermenting lid or a regular lid (not too tight) to cover the jar. Place the jar on a plate or shallow bowl in case it overflows.
• Let it sit at room temperature for about 7 to 10 days. The finer the vegetables are shredded, the faster they ferment. Start tasting around day 9. Once it tastes tangy and smells pleasantly sour, it’s done.

  Swap the lid with a sealed one and put the jar in the fridge. It will stay good for months if the kraut stays under the brine.

  The next day, check the brine level. If it’s low, mix ½ teaspoon salt with ½ cup water and pour it in to keep the kraut fully covered.

Notes

• Shred finely for faster fermentation: The finer your cabbage and carrots are shredded, the quicker they’ll ferment. A food processor with a grating attachment makes the job super easy.
• Keep everything under the brine: Press the mixture down well in the jar and use a weight or cabbage leaf to keep the veggies submerged—this helps prevent mold and ensures a safe ferment.
• Check the brine level on Day 2: If the liquid doesn’t fully cover the kraut, top it off with a quick brine (½ tsp salt + ½ cup water).
• Fermenting time can vary: Warmer kitchens ferment faster. Start tasting around Day 7 and let it go longer for a stronger tang.
• Avoid iodized salt: It can interfere with fermentation. Use sea salt or pickling salt for best results.
• Use clean tools and jars: This helps keep unwanted bacteria out and gives your good microbes the best chance to do their thing!

Nutrition

Serving: 150grams | Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 731mg | Potassium: 233mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4165IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 1mg

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How To Store Carrot Kraut (Fermented Cabbage and Carrot Slaw)

Once your kraut is done fermenting, seal the jar with a tight lid and pop it in the fridge. It will keep for several months as long as everything stays submerged in the brine. The flavor may deepen over time, and the crunch will stay nice and snappy!

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