Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well. More Recipes from Jacques Pépin
The choucroute can be prepared through Step 3 and refrigerated for 3 days. Reheat before proceeding.
In Alsace, choucroute's traditional wine partner is either a rich, spicy Gewürztraminer or a bone-dry, crisp Riesling. However, an Alsace Gewürztraminer can actually overpower choucroute's spicy, herby flavors and make the dish taste sweet. A better match is an Alsace Riesling, which is delicately floral with an acidity that matches the sauerkraut and balances the richness of the pork.