Prep 10 mins
Cook 1 hr 10 mins
I lived in PA Dutch area for several years in my mid teens and although very, very different from Japanese cooking, I fell in love with some of the local specialties such as sauerkraut, beet eggs, sauerkraut and pork, pot pie (chicken stew with homemade thick noodle) or botpie, numerous relishes and pickles, and ice cream made from local milk. This dish is a bit more to it than the regular braised sauerkraut with onions and in my opinion much tastier one with a greater depth of flavor.
- 1⁄4 cup walnut oil or 1⁄4 cup vegetable oil
- 1 tablespoon white mustard seeds
- 1 medium onion, sliced
- 1 cup chicken stock
- 1 lb sauerkraut, drained
- 1 1⁄2 tablespoons ginger, minced
- 7 -8 juniper berries
- 1 1⁄2 tablespoons red bell peppers, chopped
- Heat the oil in a deep nonreactive saucepan.
- Add the mustard seed and sizzle until they pop and begin to turn gray, about 1 minute.
- Turn down the heat to medium low and add the sliced onions and cover. Let the onions sweat for 10 minutes, then add the stock, sauerkraut, ginger, and juniper berries.
- Cover and simmer over low heat for 1 hour.
- Add the chopped pepper as a garnish and serve immediately.