Sauerkraut
This post contains affiliate links. For more information, read my privacy policy.
Sauerkraut is one of the easiest fermented foods to make. You seriously mix it all together (okay, so that takes a little bit of elbow grease) and then forget about it for two weeks. Easy, right? You can also add a whole host of things to change up the flavor, like chopped cilantro, apples, carrots, ginger, radishes… and on and on and on. Have some fun with it!
Looking for More AIP Recipes?
Diet change can feel overwhelming. 28 Days of AIP is a meal plan that will help you get going with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal!
Sauerkraut
Ingredients
- 1 pound cabbage sliced
- 1 pound red cabbage sliced
- 1 pound carrot shredded
- 3 tablespoons sea salt
- 6 cloves garlic minced
Instructions
- Remove and discard the outer leaves of the cabbage. Combine the cabbage, carrots, and salt in a large mixing bowl and massage until the cabbage sheds water, about 20 minutes.
- Add the garlic and continue massaging until mixed thoroughly and completely saturated. Transfer to a large mason jar or ceramic pot, packing firmly so that the water level rises above the vegetables and fills the jar to the shoulder.
- Use a shot glass or small serving bowl to hold the veggies under the liquid, then cover with cheesecloth so that the mixture can breathe without any bugs getting in–or use a fermenting cap if you have one.
- Store in a cool, dark place for 2-3 weeks, checking occasionally and removing any veggies that have risen to the surface of the water. The longer you let it ferment, the more sour it will get. After you’re done fermenting it, place a plastic lid on the jar and store in the refrigerator.