Savory Sauerkraut

Drain the sauerkraut lightly, keeping a little brine for adjusting the final sharpness.

Brown bacon in a heavy pot, then soften onion and diced apple in the rendered fat.

Stir in caraway, bay, juniper, sauerkraut, and broth, scraping up the browned bits.

Cover and simmer gently until the cabbage is tender, glossy, and less sharp.

Remove bay and juniper, then finish with parsley and a splash of reserved brine if needed.