Peel and finely dice the onion. Peel and halve the apple, remove the core and dice. Heat sunflower oil (2 tablespoons) in a saucepan, add sugar (1 teaspoon) and let it caramelize slightly. Add the onion cubes and apple cubes and sweat with them. Add the sauerkraut, fry briefly, deglaze / pour in the beer (200 ml) and sprinkle with medium-hot mustard (1 teaspoon), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), caraway seeds Season with ground (3 big pinches), light rice vinegar (3 teaspoons), sweet chilli sauce (3 tbsp) and whipped cream (3 tbsp). Let everything simmer for about 25-30 minutes until the liquid has almost boiled off. Caution: Be careful, because it could easily burn.