AIP Savoy Sauerkraut Recipe #aip

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


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 


  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.


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
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