SERVING SAUERKRAUT RECIPES

Steps:

• Drain the sauerkraut, keeping the juice (we won’t use it here, but feel free to drink it - it’s very healthy!). Have a taste - if the sauerkraut is extremely sour, it’s worth giving it a rinse under running water first, then squeeze it out.
• Roughly chop the sauerkraut, so that the strings of fermented cabbage aren't too long.
• Move the sauerkraut into a deep frying pan/skillet. 
• Pour in enough hot water to nearly cover the sauerkraut.
• Add in 2 tablespoons of butter (don’t worry, it will melt on its own), 2 bay leaves, 1 tablespoon of cumin, 5 black peppercorns and 2-3 allspice berries.
• Cover with a lid and braise until soft. Sauerkraut will become soft after around 40 to 50 minutes of cooking. Monitor the process from time to time, making sure nothing boils over or sticks to the pan. Add more water if necessary.
• [optional step: apple] After 25 minutes of braising (somewhere around the half-way mark), add an apple. Peel one small sweet apple (weighing roughly 3.5 oz / 100 g before peeling) and chop it finely. You can also grate it instead (using the largest holes). Add the apple pieces into the sauerkraut and continue braising.
• [optional step: bacon] As the braising is nearing the end, let’s fry the bacon: Chop the smoked bacon into cubes (or small pieces) and fry them up on a separate frying pan until lightly golden. Usually bacon renders enough of its own fat, so no additional cooking fat is required - but if your bacon is very lean, feel free to grease the pan with some oil. 
• Add fried bacon into the braised kraut, fold it in.
• Add chopped onions into the same frying pan (same one we used for cooking bacon). Sauté them for a few minutes until they turn translucent.
• Add 1-2 tablespoons of flour into the onions, and stir them in (with a pan-friendly spoon or a spatula). 
• Add in half a cup of water and stir continuously. Increase the heat and bring into a near-boil (keep on stirring!).
• Move the contents of the frying pan (onions + roux) into the braising sauerkraut. Stir everything together.
• Have a little taste. Does it need some more salt and pepper? If so, season it a bit more, I usually do. If it tastes a bit too acidic for your liking, add a pinch of sugar. Stir everything together and switch off the heat.
• [optional step] Chop fresh dill finely and fold it into the sauerkraut. Serve hot.

Steps:

• Chop the onion into small pieces and fry in olive oil.
• Chop the sauerkraut and squeeze out excess juice. In a pot, boil water and put the sauerkraut in. Grate the carrot and add to the pot.
• Cook for about 30 minutes until the cabbage becomes soft. Drain it well.
• Add the sauerkraut/carrot mix to the fried onion, combine and fry together for 10-15 minutes. Season with the right amount of salt and pepper. Set aside.
• Choose one of the dough recipes from here, or follow this basic recipe below.
• Sift the flour onto your work surface. Make a well, pour in a small amount of hot water.
• Knead quickly, gradually adding enough water for the dough to become soft and elastic. Don't add too much, because it might become too sticky.
• Divide the dough into four parts. Spread the first on a work surface sprinkled with flour. Roll into a thin piece of dough. Cut into circles using a round cutter (or a glass).
• Place a spoonful of sauerkraut filling in the middle of each circle. Fold dough over filling. Press edges together. 
• Continue until you're out of ingredients.
• Bring a pot of salted water to a boil, then reduce the heat slightly.
• Drop in a couple of dumplings. Cook for 5 to 6 minutes - until they start to float to the top.
• Collect pierogi with a slotted spoon. Serve with melted butter or other topping of choice.