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 Speewald (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 until 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" recipes and high quality produce from California he sold his products to European delicatessens, gourmet markets and restaurants. From humble beginnings in our backyard garage, today we have grown to 25,000 sq ft of manufacturing and storage space & supply some of the finest food markets across many states.|