For sauerkraut aficionados. The sauerkraut taste is not upfront, as you might expect; the addition of the herbs and oil temper the flavor. I like it best on raw, chopped salads such as carrot or turnip, as opposed to lettuce salads. It’s also good on steamed veggies and as a nice topping for a hearty soup or stew. The parsley gives the dressing a beautiful green hue. One could substitute kimchi for the sauerkraut for a spicier dressing.
1 c sauerkraut, drained, liquid reserved
1 to 1 1/2 c water (include sauerkraut liquid in this amount)
1 garlic clove, roughly chopped
1/2 or so chopped fresh parsley
other fresh chopped herb(s), to taste, or 1 to 2 t dried herb(s), optional
4 T extra-virgin olive oil, or other oil
1. Place all ingredients (start with 1 cup of water), into a blender and buzz until you can get as smooth a consistency as possible–or not, you might like some texture. Taste, adding more water if it’s too thick, and/or more garlic, herbs, oil, pepper. Pour into a jar and let sit for a bit, to allow the flavors to develop.