Reuben, the sandwich that takes months to make

[feather]

A reuben.

Rye bread.

Swiss cheese of some kind. Emmentaler, or Jarlsberg, or gruyere.

Corned beef

Russian Dressing

Sauerkraut

buttered the outsides of the sandwich and bake it until the top and bottom are crispy.

I started some sauerkraut 2 days ago, it might be ready in 10 days.

Swiss cheese we started this past year and it is ready.

Corned beef, started yesterday, in a brine of salt/sugar/instacure 1 and pickling spices ready to cook in a week.

I'm eating vegetarian so I'm going to either ignore the meat part or make some tempeh with the flavorings of corned beef.

I'll cook it in pickling spices, vegetarian broth. Pickling spices are mustard seeds, pepper corns, cloves, cinnamon, coriander, cardamom. Then I'll fry it to crisp it up a little and brown it up like a bacon but not as crisp. The recipes I've seen inspired me to put some tempeh in my reuben instead of meat.

There was also a recipe for making mayo with aquafaba (the liquid from canned chick peas) to emulsify some oil into mayo which is used in russian dressing.

I should have some good reubens in a week! So I'll give it a shot.

[Woodpecker]

I forgot all about Reuben's. I love them. Thanks for the reminder. I am running out of ideas of what to cook!!!

[Maura]

My Reuben would take longer than yours. No vinegar, just a bucket, cabbage, and salt. Takes all winter.

[gracielagata]

I LOVE ruebens! I saw a recipe for reuben soup the other day that I want to try.

[feather]

Nov 6, 2018 17:17:53 GMT Maura said:

My Reuben would take longer than yours. No vinegar, just a bucket, cabbage, and salt. Takes all winter.

Unfortunately, mine is just cabbage and salt. So it may take 3 weeks but I do have some pasteurized canned sauerkraut on hand in case we make sandwiches before the live sauerkraut is really sour!

I was having a conversation with my best pal, and she started to make kumbacha with a scoby. It turns out that if kumbacha is left to ferment too long it turns to vinegar. This would be a natural vinegar feasting on the sugars, fermenting.

I made some pear vinegar a couple years ago and after putting it in jars, the 'scoby' landed in the bottom of the jar, often referred to as a 'mother'. I also keep cider vinegar that usually has a mother in the bottom on hand for salads.

I had never realized that the scoby was the same as a mother and if not the same, very similar. So these natural jell-like textured organisms could speed the rate of sauerkraut fermentation, like whey. It wouldn't work with regular pasteurized vinegar but it would work with a natural live lactose glucose fructose fermenting product.

Well that's food for thought or at least thoughts about food. I can see why people love reubens and are willing to pay extra dollars to go to a good deli instead of make it at home. It just takes so long to do it well!

[feather]

Reuben dip.

Ingredients

1 (8-ounce) package cream cheese, softened
1/3 cup mayonnaise
1/3 cup Thousand Island Dressing
1 tablespoon milk
1/2 pound thinly sliced deli corned beef, cut into thin strips and then chopped
1 (14.5-ounce) can sauerkraut, squeezed-dry in paper towels
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded Swiss cheese

spicysouthernkitchen.com/reuben-dip/

[feather]

We assembled 6 reubens on wheat from the corned beef and kraut from the pantry with russian dressing and provolone/swiss. Three more with the dark rye thin sliced, tempeh, gouda that tasted like a mild swiss and russian dressing. Buttered the outsides and they are in the oven. I forgot to use brown mustard on mine, so I'll eat them with it on the side. I love good brown mustard with reubens.