Brand Focus: Hengstenberg

Hengstenberg Logo

What would German cuisine be without its famous pickled cucumbers, pickled onions sauerkraut, or red cabbage? No company is more synonymous with these staples than Hengstenberg, located in Esslingen near Stuttgart. The company was founded in 1867 by Richard Alfried Hengstenberg who was a co-author of the ‘vinegar purity law’ which is still part of today’s official food standards law. In 1930, the Hengstenberg company developed the world’s first pasteurized sauerkraut, which preserved the mineral and vitamin rich cabbage while extending the product’s shelf life. Today, the company offers a wide variety of pickled products and condiments, all known for the highest quality in the market. Sauerkraut, in particular, has resurfaced as a leading health food, as it contains an abundant supply of potassium, calcium, magnesium, iron, vitamin C, vitamin B6 and folic acids.

» www.hengstenberg.de
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» HENGSTENBERG ON YOUTUBE

HENGSTENBERG ON YOUTUBE

» RECIPES FROM HENGSTENBERG

RECIPES FROM HENGSTENBERG

Hengstenberg SauerkrautHengstenberg – Bavarian Style Sauerkraut
Bavarian Style Sauerkraut in wine sauce is Germany’s most popular sauerkraut. Mildly sharp in taste with an underlying delicate wine flavor, it is rich in natural vitamin C.
Hengstenberg Sweet MustardHengstenberg – Sweet Mustard
A great addition to Weißwurst or Leberkäse in Bavaria, and boiled meat or any type of sausage in North America.
Hengstenberg Salz Dill PicklesHengstenberg – Salz-Dill Gurken
Dill pickles get their flavor not from vinegar, as regular pickles do, but from lactic acid fermentation in salt water brine (that’s how sauerkraut is made). The result is a delicate, balanced tart-salty flavor note.
Hengstenberg HorseradishHengstenberg – Horseradish
Hot, aromatic horseradish – a perfect condiment to meat and smoked fish meals.
Hengstenberg Extra Hot MustardHengstenberg – Extra Hot Mustard
Ideal for “hot” dishes, sauces and marinades and many fiery moments.
Hengstenberg Crunchy GherkinsHengstenberg – Extra Hot Mustard
KNAX gherkins come from the field straight into the jar where the vinegar with fresh herbs lends them the crunchy juiciness that makes every bite a pleasure.
Hengstenberg Medium Hot MustardHengstenberg – Medium Hot Mustard
A condiment for everyday use with sausages, meats and cold cut sandwisches.
Hengstenberg Mildessa PouchHengstenberg – Mildessa PouchMildessa Wine Sauerkraut is the classic Hengstenberg brand and German market leader in sauerkraut today. Mildly sharp in taste with an underlying delicate wine flavor, it is rich in natural vitamin C.
Hengstenberg Barrel PicklesHengstenberg – Barrel Pickles
Hengstenberg Whole Grain MustardHengstenberg – Whole Grain Mustard
Hengstenberg Red CabbageHengstenberg – Red Cabbage
Red cabbage offers healthy palate pleasures year-round, not just a a side to whole turkey, but also in salads, soups or casseroles. Red cabbage is crunch, colorful, and very nutritious.
Hengstenberg Rotessa Red Cabbage with AppleHengstenberg – Rotessa Red Cabbage with Apple
Rotessa apple cabbage with big chunks of apples and brined in tart white wine vinegar is a fresh-fruity way to enjoy red cabbage. Ready to eat from the glass jar or as side dish.
Hengstenberg Silverskin Cocktail OnionsHengstenberg – Silverskin Cocktail Onions
Small, crunchy silver-skin onions of high quality and a mildly tart flavor. Perfect as garnish or in cocktails.
Hengstenberg Atmeister Seasoned VinegarHengstenberg – Atmeister Seasoned Vinegar
Hengstenberg’s Altmeister Vinegar is made from highest qualitz herbs according to century-old recipes. Ideal for potato salad, Wurstsalat, lettuce and endives.
Hengstenberg Pickled Sliced Red BeetsHengstenberg – Pickled Sliced Red Beets
Red Beet Salad is a pickled salad from Hengstenberg, served as a light snack alternative to enjoy between meals. Red Beets are is pickled in fine, wine-vinegar and has high content of Vitamins C, B and Iron.
Hengstenberg Mustard SteinHengstenberg – Mustard Stein
Dill pickles get their flavor not from vinegar, as regular pickles do, but from lactic acid fermentation in salt water brine (that’s how sauerkraut is made). The result is a delicate, balanced tart-salty flavor note.