about 28 oz. (3 1/2 cups) of sauerkraut
½ cup catsup
½ cup bottled chili sauce
1 green [bell] pepper, minced
½ cup finely cut celery
1 onion, minced fine
½ cup sugar
juice of 1 lemon

1. Mix all ingredients together and let stand 24 hours before using. Keep closely covered in refrigerator. Keeps well. You can empty kraut in large wooden bowl and cut across shreds, as it makes it easier to eat than with long shreds.
    
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Prep Time: 15 minutes
Cook Time: none, but has to rest 24 hours