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.

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