You can ferment cabbage and carrots together to make a crunchy, tangy, probiotic-rich food that’s easier than you might think.
If you’ve ever wondered how to ferment cabbage and carrots at home, the good news is that you only need a few simple ingredients and a little patience.
This combination is basically a twist on classic sauerkraut, with carrots adding natural sweetness and a lovely orange color.
In this post, we’ll walk through how to ferment cabbage and carrots step by step, plus tips to keep your ferment safe and tasty.
How to Ferment Cabbage and Carrots (The Simple Answer)
To ferment cabbage and carrots, you shred the cabbage, grate or julienne the carrots, mix them with salt, pack them into a jar, and let them sit at room temperature until they taste tangy.
The salt pulls water out of the vegetables, creating a natural brine where beneficial bacteria can grow.
Those bacteria eat sugars in the cabbage and carrots and turn them into lactic acid, which preserves the veggies and gives them that sour, delicious flavor.
When you ferment cabbage and carrots this way, you’re making a raw, unpasteurized food full of probiotics.
Let’s break down exactly how to ferment cabbage and carrots so you get it right the first time.
1. Gather Your Ingredients and Tools
To ferment cabbage and carrots, you’ll need one medium head of green cabbage, about two to three medium carrots, and one to two tablespoons of non-iodized salt.
Use sea salt or pickling salt, not table salt with anti-caking agents or iodine, because those can interfere with fermentation.
You’ll also want a large bowl, a sharp knife or mandoline, a clean glass jar, and something to weigh the veggies down.
A cabbage leaf, a small ziplock bag filled with brine, or a glass fermentation weight all work well.
2. Shred and Salt the Vegetables
Shred the cabbage finely and grate or julienne the carrots, then put them both in your big bowl.
Sprinkle the salt over the top and start massaging the mixture with clean hands.
Keep squeezing and mixing for about five to ten minutes until the cabbage looks glossy and lots of liquid pools at the bottom of the bowl.
That liquid is the brine you need to ferment cabbage and carrots successfully.
3. Pack the Jar Tightly
Grab handfuls of the salty cabbage and carrot mix and press them firmly into your clean glass jar.
Push down hard with your fist or a wooden spoon after each handful so the veggies pack tightly and release more brine.
Once the jar is full, the liquid should rise above the top of the vegetables.
If it doesn’t, mix a little extra brine using one teaspoon of salt dissolved in one cup of water and pour that over the top.
The key when you ferment cabbage and carrots is keeping everything submerged under the brine.
4. Weight It Down and Cover
Place your weight on top of the veggies so they stay below the liquid.
Then cover the jar with a lid, or use a cloth secured with a rubber band if you want to allow airflow.
A proper airlock lid is great because it lets gas escape while keeping oxygen out.
Oxygen is the enemy when you ferment cabbage and carrots because it encourages mold and unwanted yeasts.
5. Let It Ferment at Room Temperature
Keep the jar at around 65 to 75°F (18 to 24°C) and out of direct sunlight.
Let it sit for anywhere from three days to two weeks, depending on how sour you like it.
Check it daily by pressing the veggies back under the brine and tasting a little bit after day three.
You’ll notice bubbles forming and a slightly fizzy, tangy smell as the cabbage and carrots ferment.
Once the flavor makes you happy, screw the lid on tight and move the jar to the fridge.
Tips for Perfect Fermented Cabbage and Carrots
Getting the process right is mostly about cleanliness, temperature, and patience.
Here are a few extra pointers to help you ferment cabbage and carrots without stress.
1. Keep Everything Clean
Wash your hands, jar, and tools thoroughly before you start.
You don’t need to sterilize like you’re canning, but you do want to avoid introducing nasty bacteria that could ruin your batch.
2. Watch for Kahm Yeast, Not Mold
A thin white film on top is often kahm yeast, which is harmless but can taste bitter.
Skim it off and continue, but if you see fuzzy green, black, or pink patches, that’s mold and you should toss the whole jar.
3. Taste as You Go
The best way to know when your cabbage and carrots have fermented enough is to taste them.
They should be pleasantly sour, still crunchy, and smell fresh, not rotten.
How to Use Your Fermented Cabbage and Carrots
Once you know how to ferment cabbage and carrots, you’ll want to put them on everything.
Pile them on tacos, burgers, or sandwiches for a punchy, probiotic topping.
Stir them into salads, grain bowls, or fried rice for extra flavor and crunch.
You can also eat them straight from the jar as a tangy snack that supports gut health.
So, How Do You Ferment Cabbage and Carrots?
You ferment cabbage and carrots by mixing shredded cabbage and carrots with salt, packing them into a jar, keeping them submerged in their own brine, and letting them sit at room temperature until tangy.
It’s a simple, affordable way to make your own probiotic food at home without special equipment.
Give it a try, taste as you go, and soon you’ll be fermenting cabbage and carrots like a pro.