Choucroute Alsacienne

Among Alsatians, sauerkraut is an endless source of debate. Some cooks insist that it be cooked for a minimum time (no more than 3 hours) so that it will still be slightly crisp when served; others believe in long cooking of 5 hours or more - up to 12 in some recipes. Both methods have their merits, and either way, sauerkraut should always be cooked very slowly. If possible, use only uncooked sauerkraut bought in a good delicatessen or made at home. Precooked sauerkraut will not do; canned