The good old Time

Sauerkraut stamping -
memories of senior manager Karin Helmberger

“Every autumn, sauerkraut was stamped. A huge barrel stood in the anteroom of the cold store. If my sister and I were pushed inside, we could not look out. So I assume the barrel was at least 160-170 cm high and had a corresponding circumference. First a trailer full of white cabbage heads was unloaded, then a man came with a huge slicing machine and sliced the cabbage heads together. The cut cabbage was then thrown into the barrel and my sister and I began to tread and stamp. A handful of salt was sprinkled over the cabbage again and again. Gradually 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.”