INGREDIENTS: adjust as needed to meet your desired spice level

1) One standard CAN (8-10 OZ. NET WT.) of good, crunchy, low sugar SAUERKRAUT.
2) 1/2 CUP FRESH, or Store-Bought, SHREDDED CARROT...wash the begeebers out of the Store-Bought ones.
3) 1/2 CUP Sesamee Oil...if you can find UNREFINED...pay the price and get it!
4) 1/4 CUP Korean, or Asian DRY POWDERED CHILI. Available at any Asian Market...get the Course Grind.
5) 1/4 CUP STORE-Bought Minced or Crushed Garlic...or make it yourself!
6) One 'Bunch' of Scallions, or Green Oinons...wash well, cut off the root end tips, and diagonally slice the WHITE PART ONLY...keep the amount to just under 1/4 CUP.
7) Kosher/Canning Salt...to taste...a good starting point is 2 teaspoons.
8) 2 TBSP Bottled Lemon Juice...bottled is best for constiant quality!

DIRECTIONS: ADVICE: wear food handling gloves for this, as some of the initital ingredients are HOT!

1) Reserving the LIQUID, drain the Sauerkraut...well...but do not let ut dry out.
2) Meanwhile, Mix Ingredients, GENTLY, by hand 2) thu 8).
Add Reserved Sauerkraut Juice to just Make a 'Paste'.
3) By Hand, Gently fold the Sauerkraut with the 'Paste'.

TO SERVE: Have it Hot or Cold over Rice or Chow-Mein Noodles, or Toast.

Keeps refrigerated for at least one week.

By Chef Jim Hanson
Personal Chef