This used the last few slices of the rye bread I made a while back. I am trying to space out my pastrami posts or else they would dominate my sammich pr0n entries. I froze the half-loaf of rye I had leftover after baking it for that smoked big brisket. I also used the last of my homemade sauerkraut. I have another gallon of cabbage fermenting in two half gallon Ball jars that should be ready to go soon.