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Carrot kraut made with shredded cabbage and carrots, served in a bowl.

Carrot Kraut (Fermented Cabbage and Carrot Slaw)

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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
Fermentation 10 days
Total Time 10 days 20 minutes
Servings 10 servings
Calories 33

Equipment

Ingredients 

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

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 teaspoon 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!
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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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