Made a bunch of Reubens for a lunch thing at work. Homemade corned beef and pastrami, homemade sauerkraut, store bought bread, store bought Thousand Island, store bought Swiss.
They’re commonly requested, but I need like a month to prepare hahaha.
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I keep it real simple for this application: cabbage submerged in a 2.5% salt brine til suitably tangy, usually somewhere between 2 and 6 weeks, depending on the ambient temp.
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Reuben is the best sandwich. Excellent taste.
