Nothing is cooked and nothing needs to be. It exists because a week of tins is a week without anything raw or sharp, and this is the cheapest correction available.
- Drain the sauerkraut, squeezing lightly. Drain the carrots and slice them into coins.
- Everything into a bowl with the raisins.
- Oil and vinegar over, pepper, turned through.
- Sesame scattered on at the end so it stays on top rather than sinking.
The raisins matter more than they look. Sauerkraut and vinegar are both sour and the dish needs one sweet thing to push against, which is the same reason the Eastern European versions use apple.
Leave it ten minutes if you can and the carrots take on the brine.
Serves 4 as a side, or two as lunch with crackers.