This simple side dish comes together quickly, making it perfect for meal prepping or when you want to dedicate more time to your main course. Thick-cut bacon, rendered until crispy, infuses the entire dish with its smoky and savory essence. The rendered bacon fat acts as a flavorful base, tenderizing and seasoning the other ingredients beautifully.

Fermented sauerkraut forms the heart of this recipe, providing a tangy counterpoint to the richness of the bacon. Its characteristic sourness is both refreshing and palate-cleansing. Green beans and fresh dill add a welcome burst of color and freshness, balancing the robust flavors of the sauerkraut and salty bacon.

The finished dish can be stored in the refrigerator for several days, allowing the flavors to meld and deepen over time. It also freezes well, making it ideal for batch cooking and future meals. For the best results, use a whole slab of bacon, which allows you to control the thickness of the cut and avoid any unwanted additives.

Look for it fresh at the deli counter or vacuum-sealed in the refrigerated section of your grocery store. The smoky flavor of the bacon complements the tangy sauerkraut, creating a symphony of tastes that will tantalize your taste buds. This recipe is particularly satisfying due to its high sodium content, which can help replenish electrolytes.

If you're feeling fatigued or nauseous, this dish may provide a welcome boost. Bacon, with its low-protein, high-fat, and high-sodium profile, adds a depth of flavor that enhances the overall culinary experience. The combination of textures and tastes creates a truly memorable side dish that you'll want to make again and again.

This dish is a delightful combination of savory, tangy, and fresh flavors that will complement a variety of main courses.