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Saurkraut

Buy the stuff in bags, that’s cold. Jarred isn’t as good.

Pour it, juice and all, into a big bowl. Fill with cold water, let sit.

Reach into the sauerkraut and grab a big ‘ol handful. Squeeze all the water out. Make it Dry.

Cooking it at this point results in dry, flavorless sauerkraut that will disappoint your friends.

Add flavor through spices: Idk which spices, but you need them. Juniper berries?

Confirmed, Juniper berries are used to make gin, and are great in sauerkraut.

Add moisture through a ‘tasty beer’ or white wine.

Enhance flavors with onions.

Here’s a good idea:

• Diced onion in a pan
• cooked to transparency, not browned
• then add the dry sauerkraut, spices and liquids to the same pan

It’s done when it’s hot, I guess. Goes good with pork or kielbasa.

Dad threw it in the oven at 350, left for maybe an hour. Got dark brown on top.

Whole black peppercorns.