Doug’s Klein Paardenburg Kool Zure (Sauerkraut)

Yield: 4 litres

Ingredients:

4 		Cabbages, cored and thinly sliced
1 L		white Wine Vinegar
˝ L		White Wine
5 		Bay Leaves
15		Juniper Berries
25 		White Peppercorns
400 g		Sugar
80 g		Salt	

		Bacon/Bacon fat, sliced thinly

Procedure:

•	Line a Dutch oven with the speck (bacon/fat)
•	Mix all ingredients well in a large bowl
•	Add to the pot and cook low and slow until juices start to run, stirring regularly
•	Cool & refrigerate in a covered pail for ages