***** Key Tip -- You need to rinse the sauerkraut to reduce the sourness from the vinegar that cured it, but you don't want to rinse all the vinegar flavoring out.
* Heat up a non-stick pan to medium-high. Cook the bacon with the butter for 5 minutes or so, until the bacon is halfway done. (I do not like totally cooked, dried-up bacon, but cook it how you like.)
* When the bacon hits your halfway mark, add the leeks, juniper berries, white wine and sauerkraut. Turn the heat down to medium and let simmer uncovered for 20 to 30 minutes, stirring occasionally. You want to cook out most of the liquid. Taste while it is simmering and adjust the seasoning to your liking. It is easy with this dish to over-salt, so pay attention to how much you rinse the sauerkraut and the balance of the salt that the bacon will add.
* When the sauerkraut liquid has cooked off, again check the seasoning and then turn off the heat and hold covered on the side.