@stoner713_poastie@nicecrew.digital
2026-09-20 01:16 UTC
Getting a pungent enough cheese and strong sauerkraut isnt easy, but very important. The Kraut has to be strained to get it dry as possible, so it looses a fair amount of kick. The cheese it a hit or miss, sometimes the Swiss is strong enough, other times I end up having to get 2 or 3 to find one that you can taste with each bite.
I want each bite to be like the sammich. I gotta taste the cheese through the bite of the sauerkraut and the savory and smokey meat each time.
Replies (2)
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@feralphilosophernc@nicecrew.digital 2026-09-20 01:20
I make my own kraut. It's nice and pungent. Likely Emmentaler would be consistently strong enough. I'd use straight corned beef over smoked meat, personally. I'd also do some pickle dices as well internally.
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@NoDoxGregBrady@nicecrew.digital 2026-09-20 01:22
Can I come over to your house for dinner?