In a larger saucepan, sauté the onion in 1 tablespoon clarified butter until translucent. Add the pre-cooked sauerkraut and the carrot grated, pour in the pineapple juice, turn the heat down halfway and let it simmer with the lid tilted for about 20 minutes. If the liquid evaporates too much, either add minimal juice or water. The herb is not supposed to "swim" in the end. After the above 20 minutes, add the pineapple, cook for another 10 minutes, stir in the cream with pepper, salt and possibly sugar, season to taste and let it steep with the heat turned off. Optionally fold in some chilli flakes. When it has cooled down before use, heat it up shortly beforehand.