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–carrot, turnip–as opposed to lettuce salads, and on steamed veggies. It’s also a nice topping for a hearty soup or stew. The parsley gives the dressing a beautiful green hue. One could substitute kimchi here for the sauerkraut for a spicier dressing.

1 c sauerkraut, drained, liquid reserved
1 – 1-1/2 c water (include sauerkraut liquid)
1 garlic clove, roughly chopped
1/2 or so chopped fresh parsley
fresh chopped herb(s), to taste, or 1 to 2 T dried herb(s)
4 T extra-virgin olive oil, or other oil
black pepper

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 may like some texture. Taste, adding more water if it’s too thick, more garlic, herbs, pepper. Pour into a jar and let sit for a bit, to allow the flavors to develop.