Ingredients
1 (2 lb) bag franks sauerkraut (or equivalent)
4 slices bacon
1 medium onion, chopped
1 medium potato, grated
1 teaspoon caraway seed
1 teaspoon flour
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Water-sealed stoneware crock for large-batch lacto-fermentation
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Comprehensive guide to fermentation across cultures
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Drain juice from kraut. With kraut still in bag add tap water. Pour kraut and water into a saucepan and heat over a low flame. Fry bacon, crumble and add to kraut, saving fat for onion. Saute onion in fat till soft and add to kraut. Add potato to kraut. Simmer for 45 minutes. Make a roux by adding flour to bacon fat. If too sour add 1 tsp sugar to kraut. Good dining.