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I will shine a spotlight on "Sauerkraut", a classic with a rich history and versatile use.

"Sauerkraut" is crafted through the fermentation of chopped white cabbage, resulting in its distinctive sour flavor. This tradition spans centuries, reflecting the art of preservation.

A popular accompaniment to sausages, pork roasts, or potatoes, Sauerkraut imparts a unique touch to many dishes. I hope a tasting or brief preparation demonstration will provide an authentic insight into this German delicacy.

Join Tim an me in exploring the "Sauerkraut" - a culinary symbol that unites German tradition and flavor. I hope you will enjoy this meal =)

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Ti Punch means "small punch," it is a rum drink that is especially popular in  Guadeloupe  and other French-speaking Caribbean islands.

The drink is traditionally made with white rhum agricole, lime, and cane sugar.

It is served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic.
A popular tradition is that of “chacun prépare sa propre mort” - each prepares his own death. Instead of serving the mixed drink, the host will simply put out the ingredients, and everyone will prepare the drink according to his or her own taste. Another explanation – if you pour a drink for your guest, how do you know his perfect portion? If you pour too little or too much you will not please your guest.

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I was born in the western part of Latvia, in Kurzeme, where we have a rich tradition of sklandrausis, which is also called as "fence pie" or "big pie".
Sklandrausis is an important symbolic dish in the celebration of Latvian annual holidays. The round shape and yellow-orange color of the sklandrausis represent the sun, and therefore this dish is prepared for annual feasts. Sklandrausis is mostly considered an autumn solstice dish. This festival marks the end of the harvest season.
In Dundaga, we celebrate Sklandrausis festival every year in July.
And the second product for the stomach and health could be pūtelis (blister) - rye and wheat grains, heated and ground. Pūtelis can be mixed into kefir (sour milk), it is a refreshing light food in warm weather.
I hope you like these dishes too :)

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Difficult to choose! :) But if for lunch ...
Bread has always been the basic food in Latvian cuisine. It is also a cultural asset - no other food has ever been connected with so many beliefs, magic and predictions. Rye-bread is a very rich product. You can eat it alone or with some milk. In addition, rye-bread can be used as a component for many kinds of snacks; it tastes even better with some cheese, honey, jam, meat, or "Riga Sprats".  It is a source of strength and energy, and it will remind you of past times, since rye-bread is a very ancient Latvian food.
And, of course, I will take something else what you can try to eat with this rye bread. Maybe "Riga Sprats" (small smoked fishes in oil) ;).