Paul’s easy Sauerkraut Recipe


  1. In a large bowl, grate 1-2 heads of cabbage. Green cabbage is best. Remove any wilted leaves.
  2. Add 2-3 grated carrots. Grate a few parsnips and 2 yellow beets (both peeled), or anything else that you prefer such as red beets, jicama, radishes, turnips, fennel, kale, sweet pepper.
  3. Add 1 tsp each of dill and caraway seed. Add the juice from one squeezed lemon.
  4. Optional spices: Ginger, turmeric, cumin, garlic.
  5. Add  Hijiki or fine sea plants ( 1 oz dried). Optional: Red Dulce flakes, Nori flakes, kelp.
  6. Make a brine with purified water and Himalayan salt. Use about 3-4 tbsp of dissolved salt per quart. Rosemary can also be added to the brine. To make the brine, soak the salt rocks in purified water. When the salt content is 26% of the brine mixture, the water saturates out.  You can add more water if necessary. Be careful not to use too much salt.
  7. Mix well and pack into quart or pint jars. You can add 1 tsp of granulated Himalayan salt to the mixture. Keep the top 3/4 inch of the jar clean and fill the jar up to the top 3/4 inch mark. Pack in tightly and make sure the sauerkraut is not too wet. The result should be a submerged mixture that is not mushy but somewhat dry.
  8. Put the jar lid on tight and then back off slightly. Do not apply too much pressure when tightening the lid.
  9. Another recipe option is to use grated cabbage, pippin apple, fennel seed, & dill.
  10. This sauerkraut recipe is a one-step process.

Note: Use a four sided grater which sits flat in the bowl. This will give a better, less mushy result than using a food processor. Once the vegetables are grated, hand mix them together.

This recipe is an easy, one-step process to make great sauerkraut.