It began at Kühne as early as 1905 with the introduction of sauerkraut production. Today, we offer many different varieties and seasoning for every taste.
It’s the term used by some Americans and Britons to refer to us Germans. In fact, however, the US and France have a higher per capita consumption of sauerkraut than the Germans.
Sauerkraut is rich in minerals and fibre and contains vitamin B12 which is only present in animal products, making it particularly valuable to vegetarians.
Wilhelm Busch immortalised sauerkraut in his book "Max and Moritz" written in 1865:
"At that moment down the cellar
Dreaming not what soon befell her
Widow Tibbets went for sour
Kraut, which she would oft devour
With exceeding great desire
Warmed a little at the fire"