Visiting a sauerkraut factory

" From production to processing.... in the Muller family, growing cabbage and producing sauerkraut has been a tradition for 5 generations! "

We have come a long way since the Muller family used to ferment their cabbage naturally in 5 vats located at the back of their house. Today, 5,000 tons of sauerkraut are processed each year and shipped to France, Europe and even the United States. The Maison de la Choucroute Le Pic offers a wide variety of recipes and packaging for its reference vegetable. Guided tour of a sauerkraut factory and its production facilities, with tasting. Duration about 2 hours, wearing the mask is requested by Le Pic.