1/3 cup thyme salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried rosemary
1 teaspoon dried rosemary sustained, or to taste
1/2 cup sherry
In a large heavy serving bowl, combine thyme salt, basil, rosemary, and sauerkrauts. Layer together in a separate bowl with cayenne pepper
transfer to a serving bowl and drizzle with olive oil. Serve warm overnight, or store in a plastic bowl.