1.95kg
Kehoe’s Kitchen – Organic Sauerkraut – Traditional
$17.42 – $75.00Made by combining traditional sauerkraut ingredients of cabbage, caraway seeds and salt (and that’s it) and using traditional fermentation methods, our fresh, raw, probiotic, Classic Sauerkraut is a mainstay in fridges across Australia. Teeming with live probiotics, our Classic Sauerkraut is, as the name suggests, a very traditional tasting sauerkraut. Don’t let that one bad experience you had eating warm, pasteurised, mushy ‘kraut on top of a German bratwurst at your local festival or markets stop you from trying this diverse delight. Even one of our Grandmothers who migrated to Australia from Germany in 1960 thinks it’s the best kraut she’s ever tasted. It’s crunchy, it’s flavoursome, it’s the perfect accompaniment to salads, BBQ, sandwiches and almost anything else you eat. Check our social media for inspiration!
Serving Suggestions:
- Serve as a condiment with meals or enjoy on its own.
- Add to any salad to give crunch and tang.
- Serve on toast, sushi, wraps and burgers with avocado, protein of choice and cashew cheese.
- Add to top of soups when serving
- Make a kraut salad
- Make a kraut and cheese toasted sandwich
- Serve on a platter with veggie sticks, antipasto and dips
- Enjoy with cooked meats/meals to help with digestion
- Add to rainbow bowls
- Add to breakfast cook ups instead of ketchup for tang
Ingredients: Cabbage, caraway seeds & sea salt.
Kehoe’s Kitchen is 100% Australian owned and operated. Our products are made in Australia in our own sole occupancy Kehoe’s Kitchen facility. 99% of the ingredients in this sauerkraut are Australian grown, sourced from local Lockyer Valley farms.
Kehoe’s Kitchen – Organic Sauerkraut Beetroot & Ginger
$17.42 – $75.00Our delicious Beetroot & Ginger sauerkraut is a far cry from the traditional cooked German sauerkraut you may imagine when you hear the word “sauerkraut”. It is fresh, crunchy, raw and probiotic. We use the same award winning recipe and method as our certified organic version. It’s the perfect balance of locally grown cabbage and sweet beetroot combined with Australian ginger and sea salt. Fermented using traditional methods, it’s got a good tang, and an earthy, yet sweet tone. As with all of our products, we use traditional fermentation methods which ensure our products are teeming with probiotics, help with digestion, and are crunchy and flavoursome. Check our social media for inspiration, we are tagged in beautiful meals many times each day, with Beetroot and Ginger sauerkraut being a popular choice.
Serving suggestions:
- Serve as a condiment with meals or enjoy on its own.
- Add to any salad to give crunch and tang.
- Serve on toast, sushi, wraps and burgers with avocado, protein of choice and cashew cheese.
- Add to top of soups when serving
- Make a kraut salad
- Make a kraut and cheese toasted sandwich
- Serve on a platter with veggie sticks, antipasto and dips
- Enjoy with cooked meats/meals to help with digestion
- Add to rainbow bowls
- Add to breakfast cook ups instead of ketchup for tang
Ingredients:Cabbage, beetroot, ginger & sea salt.
Kehoe’s Kitchen is 100% Australian owned and operated. Our products are made in Australia in our own sole occupancy Kehoe’s Kitchen facility. 100% of the ingredients in this kraut are Australian grown, sourced from local Lockyer Valley farms.
Kehoe’s Kitchen – Organic Sauerkraut Red Kim Chi
$17.42 – $75.00At 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.
Our delicious Red Kimchi is based on traditional Korean methods and ingredients with a few Aussie adaptations, based on the availability of certified organic produce.
The base is of course Certified Organic wombok cabbage. We use carrots instead daikon and we added turmeric because of it’s many healing properties, hence the name, GOLD kimchi.
It’s also vegan, so no fish sauce, fish or broths are used. We don’t use any flavours, rice starch, soy sauce or sugar, so you can be sure to get all of the goodness, without any of the nasties.
INGREDIENTS Organic wombok cabbage, organic lobok (korean white radish), organic garlic, gochugaru (chilli), organic spring onion, sea salt, organic ginger and organic apple powder.
ALLERGENS Made in our facility where CASHEWS are used, therefore traces may be present.
PROBIOTICS Wild Fermented – probiotic strains and quantity vary from batch to batch. Probiotics may cause gas in the jar. REFER NOTE ON LID BEFORE OPENING.
SERVING SUGGESTIONS:
- Serve as a condiment with meals or enjoy on its own.
- Add to any salad to give crunch and tang.
- Serve on toast, sushi, wraps and burgers with avocado, protein of choice and cashew cheese.
- Add to nachos, tacos, burritos etc.
- Add to stir-fry’s or rice dishes.
- Add to top of soups when serving.
- Make a kimchi and cheese toasted sandwich.
- Serve on a platter with veggie sticks, antipasto and dips.
- Enjoy with cooked meats/meals to help with digestion.
- Add to rainbow bowls.
- Add to breakfast cook ups instead of ketchup for tang.
