Four Generations of Sauerkraut: How One Alsatian Family Keeps Tradition Alive
In the heart of Alsace, the Angsthelm family has been farming the same land for four generations. Their business, Choucrouterie Angsthelm & Fils, now produces around 4,000 tonnes of sauerkraut each year. Brothers Yanis and Johan Angsthelm continue a tradition started by their grandparents in 1945, blending old methods with modern farming.
The farm sits on 100 hectares near Krautergersheim, where the climate is perfect for growing cabbages. The family began making sauerkraut in 1980, turning their harvest into a staple of Alsatian cuisine.
The process begins with cabbages grown on their own fields. Each kilogram of finished sauerkraut requires about 2kg of raw cabbage. After harvesting, the cabbages are finely sliced, mixed with salt, and left to ferment—a method unchanged for decades.
The brothers oversee a team of 19 full-time workers and 10 seasonal staff. To keep the soil healthy, they rotate cabbages with other crops, ensuring the land rests between harvests. Since 2018, part of their production has gone organic, while the rest follows l'agriculture raisonnée—a balanced approach to farming.
Sauerkraut itself is more than just a side dish. It’s low in calories, packed with vitamins and minerals, and acts as a natural probiotic. Easy to digest and filling, it remains a favourite in kitchens across the region and beyond.
Today, Choucrouterie Angsthelm & Fils stands as a mix of tradition and innovation. Their sauerkraut reaches tables far beyond Alsace, supported by sustainable farming and a commitment to quality. With each harvest, the family ensures their legacy—and their cabbages—keep growing.
