Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 1 medium Granny Smith apple, peeled and diced
  • 2 cloves garlic, minced
  • 32 oz fermented sauerkraut, drained
  • 1/2 cup dry white wine
  • 1 tbsp brown sugar
  • 1 tsp black peppercorns, whole
  • 1 medium bay leaf

Instructions:

  1. Place the diced bacon in a cold skillet over medium heat. Fry until the bacon is crispy and the fat has completely rendered.
  2. Add the diced onion to the bacon fat and sauté for 5 minutes until translucent and golden.
  3. Stir in the diced apple and garlic. Cook for another 3-4 minutes, stirring frequently, until the apple edges are slightly caramelized and the garlic smells fragrant.
  4. Add the drained sauerkraut to the pan, stirring well to coat every strand in the bacon fat.
  5. Pour in the white wine, brown sugar, peppercorns, and the bay leaf.
  6. Lower the heat to a simmer, cover the pan, and cook for 25-30 minutes.
  7. Remove the lid for the final 10 minutes of cooking to allow the liquid to reduce into a glossy glaze.