DBGBs Super Secret Sauerkraut

• 2 heads white cabbage
• 2 1/2 teaspoons fine sea salt per pound of cabbage
• 5 tablespoons duck fat
• 2 medium onions, thinly sliced
• 1/2 pound bacon, chopped
• 4 quarts chicken stock
• 1 750 ml bottle dry white wine (such as Sauvignon Blanc or Riesling)
• 3 cups Pilsner beer
• 2 carrots, diced
• 1 sachet, (3 teaspoons juniper berry, 1/2 teaspoon allspice, 1/2 teaspoon white peppercorn, wrapped in cheesecloth and secured with butcher's twine)
• 1 stick butter

1. Core, quarter, thinly slice and weigh the cabbage.
2. Transfer to a large bowl and toss it with 2 1/2 teaspoons salt per pound.
3. Squeeze the cabbage with your hands to bruise it and release some juices.
4. Transfer to a large plastic container or non-reactive pot, and place a weight on top, such as a stack of dinner plates.
5. Wrap tightly with plastic and leave to ferment in a cool place (at 60-70F) for three weeks.
6. Rinse the cabbage.
7. In a large Dutch oven, or stockpot, melt the duck fat over medium heat.
8. Add the bacon and onions, and cook, stirring until onions are translucent, about 3 minutes.
9. Add the wine, beer, stock, carrots and sachet.
10. Bring to a boil, and then reduce the heat to a simmer until reduced by half, about 30 minutes.
11. Add the cabbage and cook, stirring until tender, for 45 minutes to 1 hour.
12. Stir in the butter, remove from the heat and reserve, chilled for up to one week.
13. To serve, reheat as desired in the cooking liquid.

cabbage, salt, duck fat, onions, bacon, chicken stock, white wine, beer, carrots, sachet, butter

Taken from www.foodrepublic.com/recipes/dbgbs-super-secret-sauerkraut-recipe/ (may not work)