Traditional Braised Sauerkraut
Ingredients
- 2 pcYellow onion (finely sliced)
- 150 gSmoked lardons (in sticks)
- 50 gDuck fat
- 300 mlDry white wine
- 3 pcClove
- 10 pcBlack peppercorns
- 1 pinchGray sea salt
- 1 kgRaw fermented cabbage (rinsed and squeezed)
- 8 pcJuniper berries
Method
Tender, translucent cabbage ribbons infused with dry white wine acidity and smoky bacon. A soft texture that holds the juices with deep aromatic notes.
- 1
Rinse the raw sauerkraut in lukewarm water to remove excess fermentation acidity. Squeeze it firmly between your hands to extract all water; it must be dry before hitting the pot.
- 2
In a cast iron pot, melt the duck fat. Add sliced onions and smoked bacon. Sweat without browning until onions are translucent and bacon fat starts to render.
- 3
Fluff the cabbage to separate the strands and place in the pot. Pour in the dry white wine. Add cloves, peppercorns, and juniper berries. Liquid should reach halfway up the cabbage.
- 4
Cover tightly and simmer on very low heat. The cabbage is ready when it is completely soft under the fork and has turned a pale golden hue. If it sticks to the bottom, add a splash of water or wine.
Frequently asked questions
How do you get this dish right?
- Don't over-salt at the beginning: bacon and fermented cabbage already provide plenty of salt.
- Sauerkraut is even better reheated the next day, as flavors have time to penetrate deep into the fibers.
How long does this dish keep?
Keeps for 4 days in the refrigerator in an airtight container. Freezes perfectly.
