I made a huge batch of sauerkraut last month. Most of it went to local friends and chicken sitters. We have a couple of jars in the fridge to slow down the fermenting process.
Neil and I were talking about getting a kielbasa to eat with it, when we happened to pass by a Russian deli/butcher. We bought 2 different types of kielbasa (regular and 1/2 smoked). That was one of those “I love NY” moments. It made the meal perfect.
