Some of the magnificent specimens on the float weigh 15 kilograms - and are the pride and joy of the Krautergersheim farmers.
The pale green heads of white cabbage - in good years the harvest is up to 15,000 tonnes - are used in the village's four sauerkraut factories to make Choucroute d`Alsace, which is famous throughout France.

As early as the beginning of the 16th century, Ergersheim in the south-west of Strasbourg was given the name Kraut, and today the community of 1500 people is known as the sauerkraut capital.
And the 500-year-old tradition is duly celebrated. On two days in September, the streets and beer tents of the town are filled to bursting.

The scent of freshly cut cabbage mingles with the hearty aromas of sausages, smoked pork and bacon.
The buzz of voices and the singing of Alsatian folk groups emanates from the festival tents - interrupted again and again by the cheers of the people when motif floats with cabbage cutters, harvest workers or cabbage mashers pass by, throwing the lactic fermented cabbage into the crowd like confetti.