A good sauerkraut is above all cabbage. You can buy it raw but already fermented from your butcher or caterer, you can also ask for it already cooked but if you want to try new experiences, you can also make your own cabbage in lacto-fermentation. Listening to the show again, you will find a recipe.
Jean-Michel Triolet is a caterer in the halls of Dijon on market days. With his wife, they delight customers at the “Le Plaisir du Goût” stand. Cooked meals, charcuterie but also sauerkraut.
Vanessa also gave us her sauerkraut recipe which she cooks in a pressure cooker with a lot of white wine. Vanessa suddenly left with her invitations to the Dijon Gastronomic Fair.
A few good sausages, a shank or other meats that you like and you just have to get started.
Jean-Michel also gave us some tips for a sea sauerkraut with smoked haddock.