Sauerkraut

Best cooked a day or two before serving.

4 liters sauerkraut
1 1/4 oz. Kraft chicken soup base
1/4 tsp. ground allspice
4 oz. sugar
1/4 tsp. ground cloves

Saute before adding to sauerkraut:
6 oz. diced onions
2 bayleaves and 4 Juniper Berries if available
6 oz. bacon ends

Wash 1/2 jar of the Kraut under cold tap if it is store bought. Put all sauerkraut and the rest of the juice into a pot and add spices, sugar, onions, bayleaves and sauted bacon. Bring to a boil. Mix soup base with water and pour in half the water to top of sauerkraut. Gently simmer for an hour. Taste and cook more if you like it softer. Remember, you are heating it up again for the meal. Also, adjust taste if you would like more or less sugar, etc. Cook without lid on pot.

Good Luck and Guten Appetit

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