Sauerkraut salad according to Grandma Loni

Ingredients for 4 servings:

• 500 g sauerkraut, mild, fresh
• 1 large onion(s), red
• 1 bell pepper(s), red
• n. B. pickle(s)
• 1 apple
• 2 tsp, leveled caraway seeds
• 1 pinch of salt
• 1 tbsp sugar
• 1 shot of rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

simple, vegetarian,

Drain the sauerkraut and squeeze out any excess liquid, then finely chop it with a knife. Finely dice the bell pepper, onion, and pickles (approx. 5 x 5 mm). A Nicer Dicer or KitchenAid food processor works best here. Dice or grate the apple, depending on your taste. I always grate it; the flavor develops better this way. Place everything in a suitably sized bowl, add the caraway seeds, sugar, salt, oil, and a splash of water, and mix thoroughly. It’s best to prepare the salad the day before or in the morning and eat it in the evening so it can marinate nicely.