4 medium carrots
1 medium small onion
2 cups whole celery
1 1/2 cups water
3 whole black peppercorns
1 large carrot, peeled and chopped
salt and pepper to taste
1/2 teaspoon garlic powder
1/8 teaspoon chopped fresh parsley
Place carrots in a medium saucepan with water and peppercorns. Bring to a boil over medium heat, and cook, stirring constantly, for about 35 minutes or until tender; set aside. Remove carrots, onion and celery leaves, and pulse each into a small bowl.
Combine all ingredients in a medium glass or metal bowl; stir them for 2 minutes, then toss with carrots and onion. Salt and pepper to taste. Place carrot mixture in remaining sauerkraut/peppercorn mixture, and toss gently since it will keep the mixture from getting too dark.