Weedy and sonya: kraut was never a thing when I was growing up, and I don’t think I even saw it on a table until I was in my 30s. My husband’s mom likes it (unsure if to-excess or if she just likes yanking his chain), and actually I like it too, but he doesn’t, so I really never use it.
Kimchi is my jam if we’re talking fermented veggies. Yummmm. Love that stuff. (I am a heretic who thinks that kimchi is basically kraut with more complicated and spicy flavors …) He doesn’t like that either. Alas.
My family was always a sauce type, not a gravy type. I’d never heard of it being called gravy until I spent a few years in New England.
My day today involved making stock, roasted garlic, pickled daikon, and a pot of mixed beans so that I can make some bean soup later in the week. It’s theoretically supposed to snow tomorrow night, soup sounds good. Also PT and a ton of dishes.
Tomorrow’s gym time and the dentist and game night. Somewhere in there I need to at least clean the bathrooms, never mind the rest of the house, and squeeze all that roasted garlic so I can freeze it for use whenever.