When draining Native Offerings’ sauerkraut or kimchee, always save the liquid. This enzyme-rich liquid is great as a beverage, can be added to salad dressings, mashed vegetables or as a garnish to soups. Use fresh, don’t boil it.

1-quart jar sauerkraut
1 heaping T sweet paprika
1/3 c extra-virgin olive oil, roasted walnut or hazelnut oil, or dark sesame oil
1/2 c pitted and chopped black olives (not canned, if possible)

1. Drain sauerkraut in a colander for about half an hour.  Put in a serving bowl. Stir in the paprika, then the oil and garnish with the olives.