In making homemade sauerkraut, you need to ferment shredded cabbage and it takes 4 to 6 weeks for the fermentation process to complete. For a fast and easy recipe, I used a store-bought fermented cabbage.
Duck fat/ Bacon fat Onion Kosher salt Cooked bacon Fermented sauerkraut Sour cream
Sear the onions in a skillet over high heat using the duck fat. Stir occasionally.
Add in the bacon crumbles to give a depth of flavor.
Cook off the moisture in the sauerkraut over medium heat for another 5 minutes to combine all the flavors!
Cook until the sauerkraut turns golden brown. Top it with a little sour cream and enjoy it with main dish like pork chops, pork burger, and so much more!