Mash sauerkraut
Memories of senior partner Karin Helmberger

“Sauerkraut was mashed every autumn. A huge barrel stood in the anteroom of the cold store. When my sister and I were lifted into it we couldn’t see out, so I assume it was about 160-170cm high and had a girth to match. First a trailer full of white cabbage heads was unloaded, then a man came with a huge planing machine and sliced ​​the cabbage heads together. The cut herb was then thrown into the barrel and my sister and I began kicking or stomping. A handful of salt was sprinkled in between. Gradually a juice appeared and squirted through our toes. We found that very funny! When the barrel was half full, we were assisted by one or two kitchen maids because we were too light for that amount.”