+

Sauerkraut with Juniper

Ingredients (9)

  • 1 pound sauerkraut
  • 2 tablespoons bacon fat
  • 1 large red onion
  • 3 cloves
  • 1 tablespoon crushed juniper berries
  • 2 tablespoons dark brown sugar
  • 2 tablespoons vodka
  • 2 tablespoons champagne vinegar
  • 2 bay leaves
Try Amazon Fresh
Nutritional Information
  • Calories131
  • Fat6.68g
  • Saturated fat2.59g
  • Trans fat0.0g
  • Carbs13.25g
  • Fiber4.1g
  • Sugar8.07g
  • Protein1.49g
  • Cholesterol6.13mg
  • Sodium762.74mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Sauerkraut with Juniper

Sauerkraut wouldn’t be sauerkraut without juniper. Juniper is an important spice in many European cuisines, especially in Alpine regions, where juniper grows abundantly. The aromatic, cleansing flavor of juniper works best to cut rich, gamey, or fatty foods: reindeer in Scandinavia, wild duck in Ireland, wild boar in Italy, and hare in France.

What to buy: Juniper berries are at their best when they are moist and soft to the touch. The cloudy bloom that appears on some berries is harmless. Look for whole juniper berries at specialty spice merchants and German or eastern European markets.

Get The Cookbook

Tips for Bacon and Pork

Instructions

  1. 1Drain sauerkraut (fresh bag – type is preferable to canned), rinse under cold water, and squeeze out the liquid.
  2. 2In a large skillet, heat bacon fat and brown red onion along with cloves and crushed juniper berries. Add the sauerkraut, dark brown sugar, vodka, champagne vinegar, and bay leaves.
  3. 3Bring to a boil, lower the heat to a simmer, and cook, stirring occasionally and adding a little water if necessary, until the sauerkraut is tender and most of the liquid has been absorbed, about 30 minutes. Serve with sausage, pork chops, or duck confit, discarding the cloves before serving.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...