Begin with one 2-lb bag of sauerkraut (I believe it is I the cold case near bacon)
Drain off about half the liquid (save in case you want to make it more sour at the end)
1 large carrot, grated
1 clove of garlic, minced
1/2 a onion, chopped
1 t. dill weed (not seed)
1 T. caraway seeds
Combine these ingredients in a pot and fill with water, just to the top of the sauerkraut.
Simmer for about an hour.
Peel and grate one large potato. Add to sauerkraut. This is what thickens it.
1/2 pound bacon, cut in small pieces and fried. Add to sauerkraut (including the fat)
It always tastes better the second day, so you can make it ahead and refrigerate it until used. Reheat.
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