Angsthelm & Sons

A Family Story

 
For four generations, Angsthelm has been processing cabbage into sauerkraut on its own land in Krautergersheim, in the heart of Alsace— the “Sauerkraut Capital.”

Originally, the company’s operations were limited to growing and processing cabbage. Since 1980, the company has been producing its own raw sauerkraut, packaged in buckets. Appreciated and recognized for the excellence of its products, it continues to grow steadily today. Aware of changing trends, consumption patterns, and market dynamics, it now develops and offers a complete line of prepared sauerkraut.

Combining modern production methods with the traditional expertise to which it is deeply committed, the Angsthelm family handles every stage of production. On the one hand, the farm is responsible for planting the seedlings and harvesting the cabbages; on the other hand, the sauerkraut processing facility handles processing, fermentation, the preparation of various recipes, and cooking, and manages the logistics for delivering to its customers. In this way , it guarantees its customers impeccable quality, as well as regular service and follow-up. And to further satisfy them, it adapts its recipes or develops new ones at their request.

Angsthelm sauerkraut bears the Protected Geographical Indication (PGI) designation, a European mark of quality and origin. This official quality mark assures consumers that the cabbage is grown in Alsace, using sustainable farming practices, in accordance with traditional methods, and that the product is fully traceable from field to plate. Since 2018, Choucrouterie Angsthelm has also offered a full range of organic sauerkraut—both raw and cooked—packaged in various sizes.

 

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Agricultural Principles & Methods

 
We source 100% of our produce locally: most of our cabbage comes from EARL Angsthelm, and the rest is grown by 11 partner farmers, all of whom are located within a 5-kilometer radius of our factory in Krautergersheim.

The selected cabbages are grown according to strict guidelines, falling somewhere between organic farming and sustainable agriculture:

• Nitrogen residue measurements are taken on each plot before planting the cabbages and at the end of winter to ensure the correct application of nitrogen fertilizer.
• Sanitary treatments applied to cabbages are limited to what is strictly necessary, as required by the specifications for Alsatian Sauerkraut PGI.

 

 

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From the plow to the fork

 
A farmer and processor since 1945, the Angsthelm family today consists of the farm, EARL Angsthelm, run by Bastien and Fabien Angsthelm, and the Angsthelm & Fils Sauerkraut Factory, run by Johan and Yanis Angsthelm.

 

 

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Our Environmental Approach & CSR Commitment

 
As a responsible and forward-looking company, we place environmental responsibility at the heart of our production model. To actively measure and reduce our environmental footprint, we guide our actions through regular carbon assessments and structure our approach around three fundamental pillars:

1. Circular Economy, Short Supply Chains, and Local Roots

• Local sourcing: We give top priority to short supply chains for our raw materials (cabbage from local producers), our supplementary ingredients (fats such as lard, alcohols), and our packaging.
• Wastewater Recovery: Integration into a circular economy loop by diverting our industrial wastewater to an anaerobic digestion plant to produce green energy.
• Rigorous waste sorting: Sorting our plastic waste by color and type, recycling our used buckets, and reusing various cardboard materials.

2. Energy Efficiency and Renewable Energy

• Solar Energy: Installation of photovoltaic panels at our site to meet a portion of our self-consumption needs.
• Thermal Performance: Installation of a glycol-based water cooling plant, which drastically reduces our energy consumption and greenhouse gas (GHG) emissions thanks to optimal thermal efficiency.

3. Decarbonization and Water Resource Management

• Biomass Energy & Heat Recovery: We recover heat from our used cooking water and our refrigeration units. Our water is finally heated by a biomass boiler fueled exclusively by local wood.
• Water Conservation: Recovery and reuse of clean process water and rainwater for washing our vehicle fleet.

 

 

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Angsthelm's Alsatian Sauerkraut is on the move…

 
In Alsace, we enjoy sauerkraut with a bold flavor—both fresh and tangy. It is traditionally called “Cheveux d’Ange” because of the unique thinness and length of its strips.

Since 1985, our expertise has been delighting food lovers far beyond our regional borders. Today, more than 300 trusted partners —supermarkets, manufacturers, wholesalers, and restaurants—proudly distribute our products. From Paris to the farthest corners of France, and even to our neighbors in Belgium, Angsthelm sauerkraut finds its way onto tables everywhere.

 

 

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