Sauerkraut cooked in advance

Ingredients for 8 servings:

• 5 cans of sauerkraut, simple and raw
• 5 onions, cut into rings
• 2 tbsp dill
• 2 tbsp caraway seeds, whole or ground
• 30 juniper berries, crushed
• e.g. water, meat broth or Riesling wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

warmed up it simply tastes better

In a large pot, layer all the ingredients, pour in the liquid until it reaches a few centimeters below the rim, and let it simmer for 30-45 minutes, depending on the type of cabbage. Meanwhile, fill the bottoms of the cleaned screw-top jars with hot water. Empty each one individually before filling. The jar must be filled to the brim with cabbage and juice; this is the only way to prevent oxygen from entering the jar, and if you immediately seal it tightly, it will keep indefinitely. Supermarket pickle jars are ideal. They are cheaper with cucumbers than new, empty jars from the grocery store. Singles can use a jam jar.