So the first step was to cut up 5 lbs of cabbage and let it ferment for 8 weeks on my countertops to turn it into sauerkraut.
Then I built the choucroute garnie in layers:
1) Sweat onions in butter with whole cumin seeds.
3) Juniper berries, coriander seeds, white peppercorns, black peppercorns, bay leaves, thyme sprigs, minced garlic.
4) Cured pork belly, smoked baby back ribs.
6) Potatoes and knackwursts.
7) Wet with Riseling and water and cook for 2 hours.
8) Serve with assorted mustards.