Sauerkraut

Peel the onion and chop it finely. Cut the bacon into 0.5 cm cubes. Squeeze the fermented cabbage from its brine (but don't discard it, we'll need it) and roughly chop it.

In a pot over high heat, melt the lard, add the onion, and let it become translucent. Add caraway seeds and stir. Add the chopped bacon and sauté until golden, stirring frequently. Add the fermented cabbage and mix. If the brine is not too sour, pour it into the pot, or replace part of it with water. Stir and reduce the heat to one-third. Cover the pot with a lid and simmer the fermented cabbage until almost tender. Then season it with sugar, salt, and optionally a little vinegar.

Grate the potatoes on a fine grater, add them to the pot with the fermented cabbage, mix thoroughly, and let it simmer uncovered for 6 minutes over low heat. Stir frequently.