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AIP Savoy Sauerkraut Recipe #aip https://healingautoimmune.com/aip-savoy-sauerkraut-recipe

AIP Savoy Sauerkraut Recipe


  • Author: Louise Hendon
  • Prep Time: 3 hours
  • Cook Time: 0 minutes
  • Total Time: 3 hours
  • Yield: 5 servings 1x
  • Category: Side Dish, Condiment
  • Cuisine: German

Description

We’ve added a twist to Sauerkraut by using Savoy cabbage.


Ingredients

  • 8.8oz (approx. 1/3 head) of Savoy cabbage (245 g), thinly sliced
  • 1 1/2 Tablespoons (23 g) of salt 

Instructions

  1. Clean and sterilize your bowl, chopping board, and storage jar. Everything should be clean for this process.
  2. Combine the cabbage and salt in a clean bowl. Set aside for about 3 hours.
  3. 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. 
  4. 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.
  5. The fermentation will turn the cabbage very acidic and is ready to use. Store covered in the fridge.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 12
  • Sugar: 2 g
  • Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 1 g