This is an easy dip recipe to toss together for impromptu gatherings, but is best if it can be made the day before needed.
The cream cheese ingredient can be a quality, purchased product, or cultured dairy using the recipe on page 87 of Nourishing Traditions, or by straining the whey from a quality, purchased yogurt. It also tastes great using a dairy-free cream cheese substitute if needed for allergy reasons.
To 6-8 oz. of Cream Cheese, add Sauerkraut or Kimchi and brine to desired taste and consistency for dipping fresh vegetables, or spreading on crackers or bread.
In the original recipe it says to add fermented jalapeno juice. Could you give me a direction on how to make that?