AIP Savoy Sauerkraut Recipe
Condiments can make or break a meal. This is especially true when you are on AIP, and your spice rack is restricted. The right condiment can make a bland dish just right and turn a good meal into a great meal. But most readymade condiments are full of sugar, nightshades, and preservatives. Not ingredients you want in your kitchen. But don’t worry! We have got your back with our AIP savoy sauerkraut. This sauerkraut recipe uses only two ingredients but the flavor boost is off the charts! Enjoy it on salads, as a side dish with meat, or sprinkled on top of soup for a tangy twist.
How Is Sauerkraut Made?
We all know that sauerkraut is fermented. But what does that mean and how exactly does the process happen?
The fermentation process that creates sauerkraut is called lacto-fermentation. It is also used to create kimchi and some types of traditional dill pickles.
Lacto-fermentation is a two part process. It begins with a salt brine. This is essential because the salt kills off the bad bacteria, and makes the final product safe to eat. Once all of the bad bacteria are gone, the transformation begins as the salt-loving Lactobacillus transform the natural sugars into lactic acid. This gives the sauerkraut its distinctive tangy flavor. Lactic acid also acts as a natural preservative. Fully fermented sauerkraut will last up to 6 months in the fridge.
A Quick Guide to Cabbage
Sauerkraut is traditionally made with green cabbage but our recipe uses savoy cabbage for a twist. What is the difference? Read on to find out!
- Green Cabbage – Probably what comes to mind when you think cabbage. It’s crisp and a little peppery when raw. It holds its shape when lightly cooked and softens over longer cook times.
- Red Cabbage – Taste-wise, very similar to green cabbage but a little more earthy. Perfect for adding a pop of color.
- Napa Cabbage – Also known as Chinese cabbage, it’s sweeter than the above varieties and far more tender.
- Savoy Cabbage – Beautiful dark green leaves and a mild earthy flavor, this cabbage is tender even when raw. It can also be cooked, or fermented!
More AIP Condiment Recipes to Add Excitement to Your Diet
Don’t skip the sauces and spreads! There are plenty of AIP-friendly condiments out there for all of your needs.
We’ve added a twist to Sauerkraut by using Savoy cabbage.
- 8.8oz (approx. 1/3 head) of Savoy cabbage (245 g), thinly sliced
- 1 1/2 Tablespoons (23 g) of salt
- Clean and sterilize your bowl, chopping board, and storage jar. Everything should be clean for this process.
- Combine the cabbage and salt in a clean bowl. Set aside for about 3 hours.
- Use clean hands to agitate and squeeze the cabbage. You will notice liquid will run off – do not discard this liquid. Tip the mixture and liquid into the sterilized jar.
- Do not seal the jar, but place a small square of muslin or cheesecloth over the top and secure with an elastic band. Leave to stand at room temperature for about 3-4 days.
- The fermentation will turn the cabbage very acidic and is ready to use. Store covered in the fridge.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1/2 cup
- Calories: 12
- Sugar: 2 g
- Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g