In this study, the effect of black carrot size on the quality of shalgam was researched. For this purpose, the experiments of shalgam production using traditional production method were carried out by cutting black carrots 3, 6 and 9 cm and also lengthwise in size. Dough fermentation was done for 3 days and carrot fermentation for 9 days. According to the results obtained from the ready-to-serve shalgams; total acidity as lactic acid were found between 7.15 to 7.75 gm/L, lactic acid between 5.6 to 6.3 gm/L, pH between 3.45 to 3.53, anthocyanin as cyanidine-3-glycoside between 120.18 to 145.6 mg/L, total phenolic compunds as OD280 between 23.3 to 28.99. Sensory analysis showed that the most preferred sample was the one done by using 3 cm size of black carrot. The results stated that the smaller size of black carrot usage favourably affected the anthocyanin content, phenolic composition and sensory properties of shalgam.