Put the sauerkraut on top with a little water, stock and the juniper berries and simmer for about 1 hour.
In the meantime, make a batter out of the flour, eggs and water. Bring salted water to the boil and scrape the dough into the boiling water with a spaetzle slicer. As soon as the spaetzle are ready, they come to the surface of the water. Then lift it out with a foam sieve and let it drain.
Cut the breakfast bacon into small pieces and leave it in a pan. Now add the spaetzle and fry a little. Season well with salt and pepper (I always use pepper here). Then add the sauerkraut from the pot and fold in. Serve immediately.