Also known as "slow cooked sauerkraut with meat". This is an homage to the late, great Julia Childs. 5 cups of sauerkraut 4 Tbsp fat(duck or goose if possible, I used butter) 8 oz bacon 1 cup sliced onions 1/2 cup sliced carrots 4 sprigs parsley 1 bay leaf 6 pepper corns 10 Juniper berries 2-3 cups stock(I used chicken) 1 cup white wine or 2/3 cup dry vermouth parchment paper round sprayed with cooking oil Soak the kraut in water for 15 minutes with a couple of water changes based on salt level preference. After 15 minutes, drain and squeeze the water out of the kraut. Slice the bacon into 1/2" pieces and simmer in water for 10 minutes. Drain. Sweat the bacon and veggies in the fat for 10 minutes, without browning. Add the sauerkraut and continue cooking for another 10 minutes. Add the stock, wine and bouquet garnie' to the pot, bring to a simmer. Cover with parchment paper round and the lid. Put it in a 325 degree oven for four hours. Check occasionally after a couple of hours to make sure it hasn't gotten too dry. Browned Loony Toons bockwurst(Daffy and Porky) will be added at the four hour mark. Continue cooking until the remaining liquid has been absorbed. Total cooking time will be between 4 1/2-5 hours. Normally served with potatoes, I usually go with home made sourdough.