Because surely you have some sauerkraut juice in the fridge?
I’m guessing “liquefy until glossy” means emulsify. I’ve heard of German recipes using sauerkraut juice in dressing.
From a box sold in Chicago, Illinois.
Sweet-Sour Dressing
2 oz. sauerkraut juice
1 medium lemon (including skin)
1/2 tsp. salt
3-1/2 Tbsp. honey
1 cup oil
Liquefy all ingredients together except oil, then add oil slowly and liquefy until glossy.
Mildred Vest
Just found your site(s) via redit while surfing for canning/preserving information/ideas… Love that you have found a way to pass on these recipes. I have a pretty good collection of recipes that I have picked up at yard sales.. etc. Many that i have collected have some names on the recipes. Some don’t. Hate to see them tossed in the trash. Not sure what to do with them though.