Fermented Carrots, Kohlrabi & Radishes

This kimchi-style vegetable ferment combines shredded carrots, kohlrabi, and radishes with garlic, ginger, chili, and spices. This easy step-by-step recipe shows you how to make your own carrot, kohlrabi, and radish kimchi at home. What makes this version special is its combination of local vegetables and Korean-inspired fermentation, resulting in a spicy, crunchy ferment with its own distinctive character.

From a Carrot Harvest to Homemade Kimchi

This recipe came about after a particularly successful carrot harvest. Every year, I rent a small garden plot to grow my own vegetables. I usually turn some of my carrots into carrot cake and preserve most of the rest as canned carrot salad.

Wanting to try something different this time, I asked for ideas in a vegan Facebook group. Someone suggested fermenting the carrots, and I loved the idea immediately. I enjoy eating fermented vegetables, but I often find store-bought kimchi and other ferments quite expensive.

So I put aside my hesitation about fermentation, gave it a try for the first time, and was surprised by how simple the process was—and how delicious the result turned out.

I shared some of my first batch with friends, who then passed a jar on to another friend to taste. Shortly afterwards, she sent me this message (translated from German):

Dear Elisabeth—and everyone else who’s curious: here’s the easy step-by-step guide, along with my experience and the tips that helped me make homemade kimchi from carrots, kohlrabi, and radishes with confidence.

Is It Still Kimchi?

Strictly speaking, this isn’t traditional kimchi in the classic sense, which is most commonly made with napa cabbage. A more accurate description would be a kimchi-style vegetable ferment: the fermentation method and seasoning are inspired by Korean kimchi, while the ingredients are intentionally familiar, everyday vegetables that are easy to find.

Inspired by Kkakdugi

In terms of flavor, this recipe is loosely inspired by Kkakdugi, a Korean kimchi made with cubed Korean radish. Kkakdugi is known for its crunchy texture and its balance of spicy, subtly sweet, and salty flavors.

In this version, kohlrabi plays a role similar to Korean radish. It’s firm, juicy, and stays pleasantly crisp even after several days of fermentation. The carrots add a touch of natural sweetness, while the radishes bring freshness and a gentle peppery bite.

Another key difference is the ingredients and the cut of the vegetables. Instead of radish cubes, the vegetables are finely shredded. And rather than relying on Gochugaru, the seasoning also works beautifully with a blend of sweet paprika, smoked paprika, and chili powder.

That spice blend came about by accident. When I was preparing my second batch, I had already shredded all the vegetables and was just about to make the seasoning paste when I discovered that my gochugaru had gone moldy.

Sometimes the best recipes come from unexpected moments. Since then, I’ve made this kimchi-style ferment without gochugaru every time. The result stays true to the bold, Korean-inspired flavors while using ingredients that are easy to find in most supermarkets.

What You’ll Need

You’ll find the full ingredient list with exact measurements in the recipe card below. These are the key ingredients that give this kimchi-style ferment its flavor, texture, and ideal fermentation conditions:

• Kohlrabi, carrots, and red radishes: They stay pleasantly crunchy while adding natural sweetness, freshness, and a mild peppery bite.
• Rock salt: I use natural rock salt without iodine or anti-caking agents. It draws moisture out of the vegetables, creating the brine needed for fermentation. Natural sea salt without additives works just as well. Using 3 tablespoons (about 45–50 g) of salt for 1,650 g of vegetables results in a salt concentration of approximately 2.7–3%, providing ideal fermentation conditions, a crisp texture, and good shelf life.
• Onion, garlic, and ginger: They create the bold, aromatic base of the seasoning paste.
• Soy sauce and sugar: Soy sauce adds umami, while sugar balances the flavors and helps support fermentation.
• Sweet paprika, chili powder, and smoked paprika: This combination provides vibrant color, gentle heat, and a subtle smoky depth. If you happen to have Gochugaru on hand, you can absolutely use that instead.

Tips for Successful Fermentation

The complete step-by-step instructions can be found in the recipe card below. Here are the most important tips to help your carrot, kohlrabi, and radish ferment turn out perfectly every time.

Cut the Vegetables into Julienne (or Grate Them)

I prefer cutting the kohlrabi, carrots, and radishes into julienne—thin, matchstick-sized strips. To be honest, my food processor does most of the work these days after I finally invested in a julienne blade.

Julienned vegetables keep their shape better and stay a little crunchier during fermentation. If you’d rather grate them, use the coarse side of a box grater. Grated vegetables release more juice and soften more quickly, resulting in a denser, softer ferment.

Salt Generously and Knead Well

The salt draws water out of the vegetables, creating the natural brine in which lactic acid fermentation takes place.

Knead the vegetables vigorously for one to two minutes. This gently breaks down the cell structure, helping them release enough liquid more quickly. Afterwards, let the vegetables rest for a while before mixing in the seasoning paste.

Mix the Seasoning Paste Thoroughly

Work the seasoning paste evenly through the vegetables so the spices and flavors are well distributed.

If you have small cuts or dry, cracked skin on your hands, it’s a good idea to wear gloves. Chili, garlic, onion, and salt can sting quite a bit when they come into contact with broken skin.

Use a Clean Jar

For successful fermentation, it’s important to use a clean jar so unwanted microorganisms don’t have a chance to grow.

Pour boiling water over the jar and its lid, then let them sit for a few minutes. If the lid has a removable sealing ring, place it in a small bowl and cover it with the hot water as well.

Pour out the water and allow both the jar and the lid to air-dry upside down on a clean towel.

Pack the Vegetables Down Firmly

As you fill the jar, press the vegetables down firmly until enough brine rises to cover them. A wide-mouth funnel makes filling the jar much easier and less messy.

It’s important that the vegetables stay completely submerged in the brine throughout the entire fermentation process. A fermentation weight works well to keep them below the surface.

If, contrary to expectations (it has never happened to me, but just in case), there isn’t enough brine, you can top it up with a 2% salt solution. Simply dissolve 2 g of salt (about 1/3 tsp) in 100 ml of water (about 1/2 cup minus 1 tbsp) and add only as much as needed to completely cover the vegetables.

Close the Jar Loosely

As the vegetables ferment, they release carbon dioxide, and that gas needs to be able to escape.

If, like me, you aren’t using a fermentation jar with an airlock, don’t seal the jar completely. If you’re using a swing-top jar, you can either remove the rubber ring—as I do—or simply rest the lid on top without fully closing it.

How Long Does Fermentation Take?

At normal room temperature, about four days is a good starting point for fermentation. If you prefer a milder flavor, you can start tasting after just one day and then check it daily to decide when it’s ready.

For a stronger, more tangy result, let the jar ferment for five to seven days. The ferment is ready whenever it tastes right to you: fresh and lightly sour after a shorter fermentation time, or more intense and tangy after a longer one.

At higher temperatures, especially above 30°C (86°F), fermentation happens much faster. Very warm conditions are not ideal for lactic acid bacteria, which prefer temperatures around 20°C (68°F).

That said, if you’re fermenting in the middle of summer because your homegrown vegetables are ready to harvest or whatever else reason, simply start tasting earlier—sometimes 12 to 24 hours can already be enough. Once the flavor reaches your liking, move the jar to the refrigerator to slow down the fermentation process.

How Long Do Fermented Carrots, Kohlrabi, and Radishes Keep?

After fermentation, the jar should be stored in the refrigerator. This significantly slows down the fermentation process, and the vegetables will typically keep for several weeks to a few months.

It’s important to always use clean utensils when removing the vegetables and to keep them as submerged as possible under the brine. If you notice any unusual changes in smell, color, or surface appearance, or if anything looks moldy, the ferment should no longer be consumed.

If you’re preparing larger batches, it can be helpful to divide the finished ferment into several smaller jars. That way, you’re only opening one jar at a time, which can further help maintain freshness and extend shelf life.

How to Use It: What Do Fermented Carrots, Kohlrabi, and Radishes Go Well With?

Fermented carrots, kohlrabi, and radishes have a pleasantly tangy, salty, and spicy flavor. They are less commonly eaten on their own, but work perfectly as a topping. Just one or two forkfuls are enough to add brightness, depth, and extra flavor to simple dishes.

They pair especially well with:

• (vegan) buttered bread or bread with a (vegan) cream cheese spread
• avocado toast
  (The first two options have become one of my go-to breakfasts—they’re quick to prepare and absolutely delicious.)
• hummus
• bowls
• wraps and sandwiches
• rice dishes
• pan-fried tofu
• salads
• …

How do you like to enjoy your carrot kimchi? Let me know in the comments and inspire other readers as well.