My sauerkraut spent a month fermenting so I called it good and put it into the fridge. Today we had corned beef with the ‘kraut and gouda on toasted rye. The dipping bowl for the dressing is the way to go with these and of course you will have a pickle spear. You don’t have to eat the pickle but it does have to be on the plate. I can’t call this a reuben because of the gouda. As we have seen – there are rules.