Awards:

GOLD – 2017 Australian Food Awards

SILVER- 2016 Australian Food Awards

BRONZE – 2016 Royal Sydney Fine Food Show

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 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 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 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 cabbage, organic beetroot, organic ginger & natural sea salt.

Size: 27g, 650g and 1.95kg food service

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 cashews are used. Great care is taken, however traces may be present.