1. Saute the diced bacon to let out the fat.
  2. Add everything except mashed potato mix.
  3. Simmer for at least 2 hours with the lid open to let water evaporate. If too much evaporates, add more. Basically, the more you cook sauerkraut, the better it tastes. Feel free to cook it a day early and then cook it another hour on the day you are serving; reheating is actually good for it.
  4. Towards the end, add the mashed potato mix to soak up more of the remaining liquid. Remove the bay leaves and juniper berries (if you can find them).
  5. Taste it. If it's too sour, add sugar. If it's not sour enough, add vinegar.