The boy likes this as it is quite sweet. It is packed full of
vitamin C so it will ward off colds and the unlikely chance of scurvy. It’s a
German recipe
1 large jar/can of Sauerkraut (about 900g)
1 large carrot
1 red pepper
½ an onion
2 stalks celery
½ tsp caraway seeds
½ cup sugar
¼ cup olive oil
First empty the sauerkraut into a sieve over a bowl. You need to
save about half a cup of the brine. Press it down to get all the excess out. Lightly
bash the caraway seeds with a pestle and mortar and sprinkle them over.
Put it in a bowl and mix in the sugar. Give it about 20 minutes to
rest, so the sugar completely dissolves. Just turn it from time to time.
Coarsely grate the carrot and dice the celery and red pepper. We are
actually using roasted red pepper from a jar, Turn it over so you get a good
mix.
Make a dressing from the half cup or reserved brine and the oil, and
season well. It does need a few hours for the flavours to combine and mellow.
The boy is persuading me to let him have hot dogs with this. Only if
he buys and cooks them.
