Pure Joy Planet

How to Make Homemade Sauerkraut (Video Class Included)

How to make Sauerkraut
7 days
Ready in
7 days


  • 1 head cabbage, red or green
  • 1/2 - 1 tsp. mineral salt
  • 1/4 cup lemon juice
  • 2 Tbsp. Korean chili seasoning
  • 2 stalks broccoli
  • 1 carrot, shredded
  • Optional veggies: diakon radish (thinly sliced), red radishes
  • Optional spices: 4 TBS dried dill OR ½ cup fresh dill, chopped, 2-4 TBS caraway seeds, 4 cloves garlic, crushed or ginger equivalent
  • Get the full recipe class here
How to make Sauerkraut


  1. Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper-thin with a knife. Discard the outer leaves.
  2. Mix The cabbage lemon and salt together and massage it with your hands. Continue to work the cabbage until the liquid starts to release.
  3. You may need to let your hands rest, so leave the cabbage sitting and come back to it every 1/2 hour until when you press on the cabbage, the liquid rises to the top.
  4. Add the optional ingredients and mix well.
  5. Place the kraut in a quart-size glass jar and press the cabbage down until the liquid rises above it about 1/8-inch. The juice may sink back down a little, and that is okay.
  6. Place a lid on the jar and let sit for 7-10 days, depending on desired sourness.
  7. Once the sauerkraut is ready, place it in the refrigerator with the lid in place. Sauerkraut will keep up to 8 months in the refrigerator.
  8. Get the full recipe class here