Four Generations of Sauerkraut: How One Family Keeps Tradition Alive

In the Alsace village of Krautergersheim, the Angsthelm family has farmed cabbages and produced sauerkraut for over four decades. Brothers Yanis and Johan now lead the business, continuing a family tradition that began with their great-grandparents. Their farm, Choucrouterie Angsthelm & Fils, blends old methods with modern practices to make 4,000 tonnes of sauerkraut each year.

The family started growing cabbages in 1945 but only began making sauerkraut in 1980. Their 100-hectare family farm sits in a region with the perfect climate for cabbage, where the soil is carefully managed. Crops are rotated to let the land recover, and some of their giant cabbages—weighing up to 10kg—are now grown organically.

Since 2018, part of their production follows organic standards, using fewer chemicals. The process itself remains traditional: cabbages are finely sliced, mixed with salt, and left to ferment. It takes about 2kg of raw cabbage to produce just 1kg of sauerkraut.

The family farm operates with a core team of 19 people, supported by 10 seasonal workers during harvest. Their sauerkraut is known for being easy to digest, low in calories, and packed with vitamins, minerals, and natural probiotics.

The Angsthelms now balance tradition with sustainable farming, including organic methods. Their sauerkraut remains a staple product, made from cabbages grown on the same family land for generations. With a focus on quality and natural benefits, the family continues to supply markets while maintaining their long-standing reputation.