As soon as Chilebrown mentioned the smoked jalapeño sauerkraut, I had to have some.
It could have been a disaster, but it's not. It's wonderful. A little smoky, but not creepy. A little hot, but not a lot. Bits of carrot and onion in with the cabbage. Good sour.
So, this is summer, right? (Though you wouldn't know it around here; I'm wearing a fleece jacket and thrifty socks.) Instead of eating the sauerkraut in some warming dish (which I should have, but there's still some left), I whipped up a sauerkraut salad.
If you haven't heard of sauerkraut salad, that probably sounds weird. Until you think about it: vegetables and pickley juices. Mm!
I just augmented it with copious shavings of gently cooked corn, and a nicely diced tomato. Oh, and for color, a handful of chopped leaves from the purslane weed that is providing about the only edible food so far in my garden. A good splash of olive oil.
Wow. OK? Wow.