La Maison de La Choucroute - LE PIC

In the MULLER family, growing cabbage and making sauerkraut has been a tradition for 5 generations.

What a long way we have come, since the time when our forebears fermented their cabbage naturally in 5 vats behind their house.

Today, 5,000 tons of sauerkraut are made every year, and then shipped throughout France and to other countries in Europe, the United States, and elsewhere.

A guided tour lasting about two hours will enable you to discover the history of sauerkraut and of our company, including the processing lines and the finished product.

You will also see a film explaining the various stages, from sowing the seeds to making the sauerkraut, and then you will get to taste the company’s products.