INGREDIENTS: Wombok*, spring onion*, lo bok*, (radish), apple*, sea salt, ginger*, gochugaru (chilli), garlic* & turmeric.

All our products are Fermented, Raw & Probiotic.

At Kehoe’s Kitchen we use only the finest locally sourced certified organic fresh produce. Our commitment is to maximise the nutrient content, taste and quality.

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 a 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 Nature’s selection criteria to produce this traditional nourishing probiotic food.

Please note OTHER brand shelf stable products have been pasteurised or heat treated when being packaged. This treatment kills ALL beneficial bacteria. Some retailers are placing these pasteurised products in the fridge alongside the raw brands. Check the label, if it says ‘refrigerate AFTER opening’ or it’s not labelled as Raw or Probiotic then it is most likely pasteurised and has zero beneficial bacteria.

Kehoe’s Kitchen is 100% Australian owned and operated. We use 100% Australian Grown Fresh Produce.

USE: Keep Refrigerated. Serve as a condiment with meals or on its own. Refer to our social media to see our fermented veggies featured in salads, antipasto plates, sushi, sandwiches, burgers, wraps, poke bowls, topping toast or with breakfast cook ups. Do not heat above 40 deg C if wanting probiotic benefit. Preservative free, but naturally acidic so will keep well for months once opened if not contaminated after opening. It’s best to use a clean fork, close lid immediately and refrigerate.

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