This dataset is associated to a paper submitted as preprint. It comprises samples names, microbiological data from culturomics, metabolite quantifications, pH and titratable acidity values, minerals and vitamins quantified during spontaneous fermentation of cabbage and carrot at 19°C, either roughly or thinly cut, salted at 0.8% or 1% NaCl per gram of mixture of vegetable and brine, at different stages during fermentation (up to 7 months) English (2024-09-17)