LA CHOUCROUTE DE LA MAISON LAURENT
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With 9,000 tonnes produced per year, Maison Laurent is the leading producer with some Label Rouge. The first cabbage was planted in 1906 by great-grandfather Paul, before grandfather André founded the sauerkraut factory in 1945, followed by a cannery in the early 1960s by father Michel.
The cabbage is cored, stripped of leaves, cut into strips, then salted before being immersed in huge vats to finish, for ten days in summer to two months in winter, as sauerkraut.
The result, a range of several organic references, including one labeled Veg'and Bio Probiotics, which is exported to the United States, led by the unmistakable Champagne sauerkraut.
