Delicious Sauerkraut recipe

Half a stick of lard and one onion choppped, fried til soft. Pork, goose fat or duck fat would be even better.

Add 3 large jars of sauerkraut approx 680g each, pour off the juice, a handful of peppercorns, a bayleaf, chicken stock half a litre. Don't add salt.

Get it really hot on high, then add boiled water til completely covered, reduce to low heat, leave to cook 4 hours. Add a little salt. Heaped teaspoon of black peppercorns (in little tea dispenser). Add a bay leaf and grate an apple into it last 2 hours, add brown sugar near the end. On heat diffuser.

Add juice for strength.

Some grate a little carrot into it, prefer not to