German Sauerkraut

Instructions

1. Prepare the sauerkraut
   Drain the sauerkraut in a colander. Rinse it briefly with cold water to reduce the saltiness, then squeeze out excess moisture. If the sauerkraut is too sour for your taste, rinse it more thoroughly.
2. Cook the bacon
   In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy and the fat has rendered, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Sauté the aromatics
   Add vegetable oil to the bacon fat in the pot. Add the chopped onion and sauté until translucent, about 5 minutes. Add the grated apple, caraway seeds, juniper berries (if using), and bay leaf. Cook for another 2 minutes until fragrant.
4. Combine ingredients
   Return the bacon to the pot and add the drained sauerkraut. Stir well to combine all ingredients. Pour in the white wine and chicken broth. Add the brown sugar and stir to incorporate.
5. Simmer the sauerkraut
   Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it cook slowly for about 1 hour to 1 hour and 15 minutes, stirring occasionally. The sauerkraut should become tender and the flavors should meld together.
6. Season and finish
   Remove the bay leaf. Taste the sauerkraut and season with salt and pepper as needed. If it's too sour, you can add a bit more brown sugar. If it's too dry, add a splash more broth. Let it cook for another 5-10 minutes uncovered if there's excess liquid.