On Aug 26, 7:22*pm, Kalmia > wrote:


> A potato recipe called for some. *I just squeezed a bit of juice from my horseradish, leaving the remainder pretty dried out.


When I was in my teens and 20s I drank a small can of sauerkraut
juice a few times a week. I'm sure it was full of salt but it seemed
to help shock hangovers from drinking out of my system. I remember
them only from one brand called Kesters of Keeters or something like
that - a small hard yellow can that came with no pull-top. I enjoyed
the stuff straight and even if might have been loaded with salt, the
size of the can seemed almost perfect for a quick jolt, a six ounce
can I believe. I'm in NC the last 17 years and can't recall having
seen it but I believe it's still around. From memory I'd say that
pickle juice probably comes closest to the kraut juice in flavor and
tang. But I liked the kraut stuff.

TJ