Choucroute Garnie au Champagne

• fat salt pork, thinly sliced
• 2 Spanish onions, sliced
• 4 cloves garlic, coarsely chopped

Line a deep earthenware casserole or stockpot with thinly sliced fat salt pork; add half the sliced onions and chopped garlic. Place a thick layer of well-washed and drained sauerkraut on top with a large piece of salt pork. Grind plenty of black pepper over it; sprinkle with juniper berries, and add remaining onions and garlic. Cover with remaining sauerkraut and add just enough champagne (or