Kruegermann Pickles & Sauerkraut

In 1896 Carl Kruegermann started producing pickles in the small German town of Luebbenau located 60 miles south-east of Berlin. Luebbenau is located in the picturesque Spreewald (Spree-river forest) renowned for fertile soil, good weather and the abundance of quality cucumbers, cabbage, red beets and horseradish. Locals preserved these crops and fermented pickles, fresh packed pickles in vinegar, sauerkraut, reed beets and horseradish became the culinary art of the region.

Kurt Kruegermann, grandson of Carl who along other family members operated the business untill he decided to flee what was then communist east Germany in 1961. The business was eventually taken away by the DDR government. Together with his then pregnant wife Helga and 3 year old son Greg they emigrated to Los Angeles with no money in their pockets or comprehension of the English language. In 1965, with business license and samples in hand he went to work. Using his “old world” recipies and high quality produce from California he sold his products to European delicatessens, gourmet markets and restuaraunts. From humble beginnings in our backyard garage, today we have grown to 25,000 sq ft of manufacturing and storage space & suppy some of the finest food markets accross many states.

Kurt Kruegermann is still very involved in the busness but day to day operations are the resposibilities of sons Greg and Carl. Mom, Helga Kruegermann still controls accounting and the money.The original business in Luebbenau has neen back in family hands since the fall of the wall in 1989. Kurts brother Ernst Kruegermann and son Mathias immediatly began manufacturing products under the Kruegermann label and are today making the same high quality products they are known for.


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