So since @PERFECTSWEETlE post about reubens the other day got me hungry for them and my boy @Gr33nJack3t great cooking posts got me inspired, I thought I’d share a recipe thread.
This thread is about reubens, but more specifically how I make the sauerkraut I use in them. This is a little different take on Bavarian style kraut, but I think you will like it. I use this kraut on pretty much everything that calls for it.
First for the kraut you will need a good base. I won’t go into the process fermenting your own kraut (a great thing to experiment with if you have the will and time to do) as it’s beyond the scope of this thread and there are plenty of great resources for that out there already.