Kislo Zelje =Sauerkraut in Slovenian
We used Matt’s family crock, boards and rock to make Sauerkraut this year. The blue mold? Sorta nasty. The smell? A bit much after a month or so of it permeating the basement and kitchen. However, it smells right, and is now canned, so I can feel good about it again. Coming soon? An attempt to make a soup recipe from the Austerity Kitchen.