This study aimed to investigate the effect of different fermentation temperatures on salgam quality produced by traditional method. For this purpose, carrot fermentation was performed at five different temperatures as 15, 20, 25, 30, and 35 degrees C. Application of different fermentation temperatures significantly affect the physical, chemical, microbiological, and sensorial properties of end-product. Fermentation time was decreased with increasing fermentation temperature. Total acidity levels of salgam ranged from 5.45 to 8.23 g/L. Lowering fermentation temperature did not have a negative affect on development of microorganisms during fermentation. Total phenol and anthocyanin contents as well as darkness of salgam were increased with decreasing temperature. Moreover, L*, a*, b*, chroma and hue values were increased at higher temperatures. Salgam produced at 15 degrees C was clearly the most favored according to sensory analysis. Thus, application of low temperature in the production of salgam could be considered as a good practice to improve product quality.