- 30 oz Sauerkraut
- 1/3 lb Diced Bacon
- ½ cup Onion, diced
- ½ medium Carrot finely diced
- 2 Bay Leaves
- Ground Caraway to taste
- Maggi Seasoning to taste
- Grated Raw Potato (optional)
Drain the sauerkraut and reserve the juice in a glass. Rinse the kraut under cold water and squeeze out excess water.
In a pot, fry bacon until crisp then add the rest of the ingredients except for the potato and mix through.
Add enough water so that everything is covered.
Simmer for 1½-2 hours.
After the first hour of cooking taste it to see how sour it is then either add some sugar to sweeten or some of the reserved juice to make it more sour. Stir occasionally and add water if necessary during cooking.
The grated potato will bind it and should be added in the last hour of cooking if desired.