Haralds’s Sauerkraut

My husband is the sauerkraut expert in our house. He cooked this recipe, based on his mother’s, in Paris for the local charcutier and his wife. He was quite chuffed when our guests proclaimed it the best choucroute they’d ever eaten. Choucroute is the French word for sauerkraut; and the French version often lacks depth and is too acidic for my husband’s taste.

When testing again for this book, he made one of his best renditions using our homemade pickled cabbage