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Handcrafted with 100% certified organic green cabbage and caraway seeds. Traditionally fermented and preserved with Celtic sea salt. No preservatives, no starter culture, or other additives. Nothing but real organic ingredients, perfect for your journey to improved gut health!

Ingredients: Organic Green Cabbage, Organic Turmeric, Organic Ginger, Celtic Sea Salt.

A delicious vegan naturally 3 week fermented kimchi sauerkraut. Hand crafted and certified organic, and produced naturally with no starter culture. Simply the natural enzymes and cultures from the organic cabbages and vegetables.

Ingredients: green cabbage, spring onion, Celtic sea salt, garlic, chilli, ginger, Atlantic kelp.

We all know and come to love the Aussie classic tin of beetroot, well we’ve taken that, tweeked it to the way that we only know how to truly make a healing food come to life! Handcrafted with 100% certified organic shredded fermented beetroot in a brine of sea salt with fennel seeds and fermented for 3 weeks. The result is a delicate and delicious fragrant fermented beetroot, raw, alive and wild!

At Kehoe’s Kitchen we only use the finest locally sourced certified organic ingredients. Our commitment is to maximise the nutrient content, taste and quality of our products. Our Sauerkrauts are dry salted and fully fermented before being jarred. The nutritional benefits are increased by our traditional fermentation process. A more mature Kraut guarantees plentiful beneficial bacteria and full bodied flavour. The Kraut also becomes more acidic and acts as a digestive enzyme, allowing easier digestion and absorption of more nutrients. We use WILD fermentation in all our vegetable ferments. We prefer to rely on mother natures selection criteria to produce this traditional nourishing probiotic food. Please note that unlike our RAW Sauerkrauts, other commercial shelf stable Sauerkrauts (not refrigerated) have been pasteurized or heat treated when being packaged. This treatment kills ALL beneficial bacteria. Kehoe’s Kitchen is 100% Australian owned and operated. In buying our products you are supporting Australian farmers, manufacturers and the Australian economy.

At Kehoe’s Kitchen we only use the finest locally sourced certified organic ingredients. Our commitment is to maximise the nutrient content, taste and quality of our products. Our Sauerkrauts are dry salted and fully fermented before being jarred. The nutritional benefits are increased by our traditional fermentation process. A more mature Kraut guarantees plentiful beneficial bacteria and full bodied flavour. The Kraut also becomes more acidic and acts as a digestive enzyme, allowing easier digestion and absorption of more nutrients. We use WILD fermentation in all our vegetable ferments. We prefer to rely on mother natures selection criteria to produce this traditional nourishing probiotic food. Please note that unlike our RAW Sauerkrauts, other commercial shelf stable Sauerkrauts (not refrigerated) have been pasteurised or heat treated when being packaged. This treatment kills ALL beneficial bacteria. Kehoe’s Kitchen is 100% Australian owned and operated. In buying our products you are supporting Australian farmers, manufacturers and the Australian economy.

INGREDIENTS: Organic red cabbage, organic apple, natural sea salt, organic garlic, organic fennel seeds & organic white pepper.

USE: Keep refrigerated and serve cool as a condiment with meals.  If you’re having a hot meal or soup, serve it on top of your meal once it’s stopped steaming.  It’s great tossed through a salad, added to sushi rolls, sandwiches or wraps.

Breakfast in the Kehoe house is usually left over steamed greens fried in butter with kale and eggs topped with kimchi.  Lunch is usually a quick salad of left over protein from the night before tossed through organic salad leaves with our sauerkraut and our cashew dip as a creamy dressing.  Dinner is anything with a side of fermented veggies to bring it to life.

ALLERGENS: Made in our kitchen where nuts are used. Great care is taken, however traces may be present.

At Kehoe’s Kitchen we only use the finest locally* sourced certified organic ingredients. Our commitment is to maximise the nutrient content, taste and quality of our products. Our Sauerkrauts are dry salted and fully fermented before being jarred. The nutritional benefits are increased by our traditional fermentation process. A more mature Kraut guarantees plentiful beneficial bacteria and full bodied flavour. The Kraut also becomes more acidic and acts as a digestive enzyme, allowing easier digestion and absorption of more nutrients. We use WILD fermentation in all our vegetable ferments. We prefer to rely on mother natures selection criteria to produce this traditional nourishing probiotic food. Please note that unlike our RAW Saurkerauts, other commercial shelf stable Sauerkrauts (not refrigerated) have been pasteurised or heat treated when being packaged. This treatment kills ALL beneficial bacteria. Kehoe’s Kitchen is 100% Australian owned and operated. In buying our products you are supporting Australian farmers, manufacturers and the Australian economy.