Carrot Sauerkraut without Added Sugar

Name: Carrot Sauerkraut without Added Sugar
Prep time: 40 min
Total time: 7240 min
Yield: About 3.5 kg sauerkraut
Cuisine: Ukrainian
Ingredients: 3 kg white cabbage, finely shredded; 500 g carrots, grated; 60 g non-iodized salt; 1–2 bay leaves, optional; to taste whole black peppercorns, optional

Crisp cabbage and grated carrot fermented with measured salt and no added sugar or garlic.

By Savva LoginovUpdated October 2, 2026

Total 120 hr 40 minMakes About 3.5 kg sauerkraut

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This source makes sauerkraut with more carrot than the preceding garlic-bay recipe: 500 grams to three kilograms of cabbage. It uses 60 grams of salt and no added sugar. Slice the cabbage thinly, grate the carrot and massage them with the weighed salt until there is enough moisture to submerge the shreds. Pack in a clean food-grade container and fit a weight so the vegetables stay under their brine. Let the batch ferment at a moderate room temperature, watching and tasting it each day. Move it to the refrigerator once it is pleasantly sour. Serve cold with sunflower oil or cook a portion into soup.

Recipe card

Carrot Sauerkraut without Added Sugar

Prep 40 minCook 0 minTotal 120 hr 40 minYield About 3.5 kg sauerkraut

Equipment: Large bowl, shredder, clean crock, fermentation weight

Ingredients

3 kg white cabbage, finely shredded 500 g carrots, grated 60 g non-iodized salt 1–2 bay leaves, optional to taste whole black peppercorns, optional

Instructions

Shred
Wash, trim and finely shred cabbage; grate carrots.
Massage
Mix cabbage and carrot with weighed salt until softened and juicy.
Pack
Press into a clean food-grade vessel and weight beneath its own brine.
Ferment
Cover loosely and keep around 18–22°C for 3–5 days, checking brine level daily until tart.
Refrigerate
Transfer to a clean lidded container under brine and refrigerate.

How to tell when it is ready

Cabbage is crisp and pleasantly acidic without sliminess.

Tips

Use 60 g salt as measured; do not rely on a spoon.
Cut cabbage thinly for even salting.
Weigh the shreds down continuously.
Move the batch to the fridge once the flavor suits you.

Serving suggestions

Toss with sunflower oil and green onion.
Serve beside roast potatoes.
Add to cabbage soup.
Pair with buckwheat or sausages.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate submerged and use within 3 weeks.

Food safety

Keep vegetables under brine and refrigerate once fermented; discard moldy, slimy or foul-smelling batches.

Frequently asked questions

Do I need sugar?

No. This source formula ferments cabbage and carrot with salt alone.

How should I store simple carrot sauerkraut without sugar?

Refrigerate submerged and use within 3 weeks.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.