Hi, y’all! I’ve been eating a lot of sauerkraut and kimchi lately for the probiotic boost. There’s a guy at the Nashville Farmer’s Market that sells it, woot!
I created this super easy barbecue sauce to use up all the good, briny liquid left over at the bottom of those delicious jars. It’s a spicy-sweet-tangy mashup that’s juuust right in my book.