Ingredients
2 lb sauerkraut , rinsed and drained
4oz bacon, cut in 1" pieces
1 onion, chopped
Large pinch of sugar or to taste
Salt and pepper to taste
Caraway seeds, - as much as you like
Wondra or flour
Water
Method
Sources
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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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Rinse and drain kraut well Cook bacon in large pot. Add onion when fat has rendered. Cook as long as you have time , but at least until the onion is translucent. Add caraway seeds if wanted, and cook one minute. Add sauerkraut and about 1/2 cup of water to scrape up the brown bits in the pan. Stir. Heat through. Add generous pinch of sugar to balance the sour taste of the kraut and give it more color. Stir. Add more water if bottom of pan gets dry. Start adding flour a little at a time, and add water to get a thicker sauce . But not saucy ! Continue to cook stirring frequently adding more water and flour if needed, or just waster over low flame. This gets better with longer cooking. I like it when the kraut loses its crunch, and is soft. When making leftovers, this can be baked.