AIP Friendly Garlic-Herb Sauerkraut

Tangy, garlicky, and fragrant with fresh thyme and rosemary, this fermented kraut is the kind of condiment that quietly elevates everything on your plate. Fermented foods are a cornerstone of gut-supportive eating, and this one checks every box — just cabbage, sea salt, garlic, and a handful of fresh herbs, all completely free of nightshades, grains, eggs, and dairy. The process is beautifully low-tech: massage the salt into the shredded cabbage until it releases its own brine, pack it into mason jars, and let time and beneficial bacteria do the rest. Checking the jars each day feels almost meditative, and by day five you can start tasting to find your perfect level of sourness. Store-bought versions often sneak in vinegar, sugar, or preservatives that can complicate a strict elimination protocol, so making your own gives you complete control over every ingredient. One batch fills two quart jars and keeps in the fridge for up to three months, meaning you'll have a ready supply to pile onto roasted meats, stir into soups, or eat straight from the jar with a fork — no judgment here.

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