Carrot kraut [Sally Fallon] from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 192) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toppings for noodles, fried rice and stir-fries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parchment paper for grape leaves. Ferments for 7-14 days. See recipe for variations.

  • Ganga108 on May 28, 2026

    In her newsletter, Shockey ferments carrot kraut, carrot salad and carrot sticks, and talks about the difference in tastes even tho the ingredients are the same. I always wanted to do this so I've made them today. Her newsletter says to ferment them for 4-5 days, contrasted to the 7-14 days here. Just ferment them until you like the flavour. I tend to like krauts "young" compared to longer ferments.

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