Ukrainian-style sauerkraut with shredded carrots is so good! I often get asked for this sauerkraut recipe. It's pickled with shredded cabbage, carrots, salt, a little sugar, and water brine, then left to ferment on the counter until the desired sour taste. This homemade sauerkraut, pronounced "Kesla Kapusta," is our family's foolproof method of making traditional kraut and can be enjoyed within two days (or 3 to 5 days for more lactic acid to kick in)!