Preparation

1. Remove the hard outer leaves from the cabbage. Cut the cabbage into quarters and remove the white core. Grate the red cabbage into thin, even strips (using a food processor or mandolin). Mix the shredded cabbage with the coarse grey Guérande salt in a large bowl for 10 minutes. Heat the rice vinegar with the herbs and sugar. Leave these 2 preparations to stand overnight.

2. The next day, rinse and drain the cabbage. Fill two jars with cabbage and herb vinegar. Refrigerate for 2 to 3 weeks. The longer you let it stand, the more fragrant the sauerkraut will be.

3. Preheat oven to 120°C. Rinse the cabbage thoroughly in cold water. Heat the duck fat in a casserole dish and add the chopped shallots and smoked bacon. Sweat for 10 minutes, until the shallots are translucent. Add the rinsed cabbage, bacon and wine. Cover and braise in the oven for 4 hours, stirring every 30 minutes or so, then leave to cool.

4. You can store sauerkraut for up to two weeks, refrigerated in an airtight container.